After posting a couple of chicken recipes back to back, I felt the urge to head in a vegetarian direction this week. That’s not to say the chicken wasn’t good. It was supremely tasty! Try the grilled lemon chicken quinoa bowl or chicken and black bean tostadas this week if you’re looking for an easy, healthy weeknight dinner.
Ok, enough about chicken. Let’s talk tofu!
Contrary to popular belief, tofu is very, very easy to cook. It’s actually easier than meat and poultry. In my how to cook extra-firm tofu guide, I explained how you can avoid the bland, mushy stuff you hear horror stories about. Once you know the basics, you’re pretty much set.
Baking marinated tofu at a fairly high temperature allows the sugary ingredients in the marinade to cook and caramelize, browning the tofu along the edges. The result is a deeply flavourful, chewy tofu reminiscent of grilled meat.
The main flavours in this recipe are soy sauce, sriracha, sesame oil and maple syrup. You could use another hot sauce in place of sriracha, but it has such a good balance between spicy, sweet, salty, garlicky and tomato-y which adds amazing depth of flavour to the tofu.
This spicy maple baked tofu is delicious served with rice and steamed vegetables, on top of a big salad or noodle bowl, or wrapped in a tortilla. You can even serve them like tacos as I did in this chipotle-marinated grilled tofu recipe.
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp maple syrup
- 2 tbsp sriracha
- 1 tbsp sesame oil
- 1 block extra-firm tofu
- Pre-heat oven to 450°F. Combine all ingredients except the tofu in a small bowl and whisk to combine.
- Cut the tofu lengthwise into 4 planks and then in half crosswise to form 8 equal pieces. Place the tofu between sheets of paper towel and press down firmly to squeeze out excess moisture. If you have time, place something heavy (like a can of soup) on top and let sit for 20 minutes to drain even more liquid.
- Place the tofu in a baking dish and pour the marinade on top. Flip the pieces to coat them in the marinade and refrigerate for 30 minutes.
- Remove the tofu from the marinade (don't discard marinade). Place tofu on a parchment-lined baking sheet and transfer to the oven. Bake for 15 minutes, flip once, and spoon remaining marinade on top. Return to oven and bake for another 10 minutes or until caramelized and slightly crisp on the outside.