Baked Tofu with Super Easy Asian Marinade and Sauce
For the tofu:
- -1-2 pounds extra firm tofu
- -Few pinches each of salt, pepper and garlic powder
For the marinade:
- -⅓ cup tamari or low-sodium soy sauce
- -⅛ cup dark brown sugar, packed
- -2 teaspoons molasses
- -⅔ cup water
- -⅛ cup vegetable oil
- -1 tablespoon rice wine vinegar
- -2 teaspoons ground ginger
- -2 teaspoons garlic powder
- -Sriracha or other red chili sauce, to taste
Make the marinade prepare the tofu*:
In a medium-sized bowl, together the ingredients for the marinade. Taste and adjust seasonings as desired. Set the marinade aside.
Chop and marinate the tofu:
Chop the tofu into ½-inch sticks and place it in a gallon-sized zipper top bag, pour in ½ cup of the marinade, squeeze out the excess air and close the bag. Shake the bag a bit so all the tofu is covered by the marinade. Leave the bag flat in the refrigerator for 10 minutes then flip the bag and flatten it again for another 10 minutes.
Bake the tofu:
Heat the oven to 400º. Line a rimmed baking sheet with parchment paper and lay the tofu sticks flat onto the sheet leaving a little bit of space in between them. You want to shake off any excess marinade before putting the sticks on the sheet.
Place both the baking sheet and baking dish in the oven for 20 minutes, flipping the tofu sticks over halfway through.
Remove from the oven and add a few drizzles of sauce, on top. Make this a meal by serving it alongside your favorite rice and vegetable.
* I like to press my tofu before using it to remove some of the water. It isn’t essential, especially if you’re using extra firm tofu. Click here for directions about how to do that.
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