- 16 ounces extra firm tofu (firm/)
- 3 tablespoons gluten free low sodium soy sauce (tamari or Bragg’s liquid aminos)
- 2 tablespoons honey (agave or maple syrup can be subbed for vegan)
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon sesame oil
- 1 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 dash cayenne pepper (or crushed red pepper)
- olive oil spray
- green onions (chopped, /scallions for serving)
PER SERVING *
|Calories210Calories from Fat100|
|% DAILY VALUE*|
|Calories from Fat100|
|% 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.
Janus 6 Jul
these were amazingly good! i put on top of brown rice and veggies! my husband loved too!
Laura 25 Mar
Delicious! I didn't have an oil spray so I skipped that step. Next time I might bake it a bit longer to make it crispier (probably due to the missing oil spray). Really flavourful though!
Olivia 24 Jun 2017
I've never cooked tofu before, and this turned out great! It was super easy to do and tasted great with some quinoa and veggies. I think in the future I'm going to try to find away to make it a little spicy.
sarah juanita 25 Dec 2016
Tasted so yummy even the meat eaters tried it. I doubled the marinade portion and marinaded for 10 minutes for more flavor.
Peggy 24 Oct 2016
Very flavorful and crispy! I used fresh ginger (grated - about 1 tsp) and garlic (1 clove, minced) and a sliced chili pepper in place of the cayenne. I marinated the tofu for about 5-10 minutes. Next time I'll marinate it longer so it can soak up even more flavor. I mixed up some extra sauce to pour over the tofu once it was done. This was just enough for 2 as a main course. No need for fried tofu when you can get this texture from baking it. Great recipe! I made this again and it’s so tasty! I marinated the tofu for over an hour and I cooked it on the stove in a cast-iron pan to save time. I made 1-1/2 times the sauce to have some for the veggies I stir-fried to go with the tofu.