This tofu dish was actually inspired by some chicken I prepared for my family. The other night, I set aside some chicken wings from the batch I was using for chicken soup. I had plenty for the soup and figured that if I baked them, they’d be perfect for my husband as an appetizer of sorts. As I looked in the fridge for seasoning ideas, I eyed the bottle of sriracha sitting in the door. I eyed a few other potential ingredients, and settled on this sweet and spicy sauce mixture. While I was mixing it up, I had to dip a pinky in to test the sauce. Perfection! I needed to make it again. I knew that this sauce would be perfect for baked tofu – something I often make for myself and I’m always looking for new ways to flavor simple tofu.
So, I set out to do just that on Friday. As I took the tofu out of the oven, I had a little nibble, and was so thrilled that I chose to adapt the sauce mixture for tofu. It is a perfect lunch or dinner treat and fantastic when served over rice.
- 1 block of extra firm tofu, drained well
- 3 tbsp. sriracha
- 3 tbsp. honey or agave for a vegan substitute
- 1 tbsp. soy sauce or tamari
- 1 tbsp. vegetarian oyster sauce (omit if you can't find it)
- 2 tsp. crushed garlic
- 2 tsp. ginger paste
- 2 tsp. sesame oil
- ½ tbsp. toasted sesame seeds
- 2 tbsp. chopped scallions
- Preheat oven to 385.
- Drain the block of tofu. Cut the tofu in to around 6-8 pieces. I sliced the tofu block in thirds crosswise and then sliced each of those pieces in thirds.
- Lay the pieces on a baking sheet.
- Mix up the rest of the ingredients, except for the scallions and sesame seeds, in a small bowl.
- Brush the sauce mixture over the tofu, distributing it evenly.
- Let the tofu marinate for around 20-30 minutes.
- Bake in the oven for 10 minutes.
- Flip the pieces over and bake for another 10 minutes.
- Garnish with chopped scallions and sesame seeds.
- Enjoy!
