Ingredients

The following ingredients have 4 Servings
  • 1- 16oz package extra firm tofu (pressed and patted dry)
  • 3 tbsp tamari sauce
  • 2 tbsp pure maple syrup
  • 1 tbsp rice wine vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp grated fresh ginger
  • 1 garlic clove (minced)
  • 1/2 tsp sriracha
  • Chopped cilantro and sesame seeds to garnish (optional)

Instruction

  • Remove the tofu from its packaging, drain and press it for about 1 hour to release excess liquid, and then pat it dry with a clean towel.
  • Preheat your oven to 375°F and line a baking sheet with parchment paper.
  • Cut the tofu into 1/2-inch cubes and, in a medium sized bowl, combine the tamari, maple syrup, rice vinegar, sesame oil, grated ginger, minced garlic and sriracha; stir to combine.
  • Add the cubed tofu to the bowl and stir delicately until all the cubes are completely and evenly coated. Set aside to marinate for at least 5 minutes (or up to overnight).
  • Place the cubes of tofu in a single layer on the prepared baking sheet, making sure to leave ample room between each cube for air to circulate. Whatever you do, do not discard that leftover marinade: it makes for an amazing dipping sauce!
  • Bake the tofu in the preheated oven for 40 minutes, flipping the cubes once halfway through, until it becomes all nice and beautifully golden brown.
  • Let the baked tofu cool for about 5 minutes in the pan, then serve it with that leftover marinade as a dipping sauce, garnished with a handful of chopped cilantro and a few sesame seeds, if you so desire.