- 14 ounces firm tofu (cut into bite-sized cubes)
- 4 garlic cloves (minced)
- 2 tablespoons low sodium soy sauce
- 1 teaspoon onion powder
- 1/2 tablespoon cornstarch (+ 5 tbsp water)
- 1 1/2 tablespoons light brown sugar
- 1 teaspoon Sriracha sauce
PER SERVING *
|Calories180Calories from Fat80|
|% DAILY VALUE*|
|Calories from Fat80|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Tracy 22 Mar
Very tasty!! I will make it again!
Samira 12 Mar
So delicious. It's my new go to for baked tofu.
Arthur 11 Feb
Wonderfully easy and delicious.
Barb Coyle 11 Feb
My new fave way to prep tofu.
Tiffany S. 21 Jan
This was my first time making tofu. The recipie was easy to follow and quick to throw together. The flavors were fantastic. Just the right amount of spice!
Stephen 15 Jan
I used Regular soy sauce, and it turned out a little salty. Definitely use the reduced sodium soy sauce.
Erin Antone 13 Jan
By itself, it was ok. Felt like it was just a tad too much garlic, it overpowered the other flavors in the sauce. Otherwise, pretty good, and will definitely try over some fried rice next time!
Celeste Jones-Paris 8 Jan
The flavors were good together, the sauce was a little tricky to make but overall I’ll make it again with a few adjustments
Pam3lon 5 Jan
It was very yummy! The sauce was great. Next time i am going to cook my tofu a little softer because it was a little bit too crispy for me.
Gwen 2 Jan
Very yummy! Recipe is supposed to be for 4.....I think I’ll get 2 portions out of it
Jesse 24 Dec 2017
Turned out very yummy but if you like tofu I would double the amount of tofu if you are feeding four people.
Annie 23 Dec 2017
Good recipe...followed it exactly but quadrupled it because I knew my family would want leftovers...they did. Great kick to the sauce...balances out the tofu. I liked the idea of baking the tofu,.. definitely gave the tofu a little more sturdiness but still soft. A keeper... thank you!
Macy Lund 23 Dec 2017
Combination of garlic and Sriracha makes for a very spicy tasting dish. By themselves not too bad, but together, they really burn. I added an extra tablespoon of soy sauce and a tablespoon of rice vinegar so I’d get more sauce, but even then I didn’t have enough to pour over my rice. I’d use less cornstarch for a thinner sauce. Overall it’s a good recipe. Easy and quick.
Autumn Glenn 4 Dec 2017
Awesome! Definitely making again!
Siegel 4 Dec 2017
It wasn't bad. I would make it again.
Miranda K. 3 Dec 2017
Love it! Would definitely make it again!
Elsita Gutierrez 3 Dec 2017
I didn’t expect it to be as good as it was. I really enjoyed it.
Alicia 2 Dec 2017
Great flavor and really simple to put together :)
Sid 27 Nov 2017
Make less sauce than suggested. Also, be careful about the tofu getting too hard/dry. Maybe try drizzling sesame oil on top first? Also cut the tofu thick. Absolutely delicious, and don’t sweat the spice – it doesn’t persist.
Crystal 24 Nov 2017
Ah-Mazing it tasted so good! The only thing I changed was frying it in a pan instead of in the oven
Stacey H. 13 Jun 2017
Delicious! It has become a staple in my kitchen!
Renee F. 17 Jan 2017
Really good!! The tofu stiffened up nicely in the oven, and the sauce was tasty. To make it healthier, I sautéed some cabbage, mushrooms, and zucchini (it's what I had on-hand) then added the sauce to the pan to thicken. I didn't add a lot of siracha sauce, but it still tasted great. Highly reccomend it! Hardy, and tasted like take-out. (: