Baked Teriyaki Tofu
4
- 1 16- ounce block extra firm tofu
- 1 Tablespoon avocado oil
- ¼ cup tamari
- 2 teaspoons maple syrup
- 2 cloves garlic, minced
- 2 teaspoons chili garlic sauce
- 1 teaspoon fresh ginger, minced
- Drain and press tofu for 30 to 60 minutes. Slice into 1/4-inch rectangles.
- Whisk marinade ingredients together. Arrange tofu slices in a single layer in a shallow dish. Pour marinade over top and marinate tofu 2 hours or overnight.
- Preheat oven to 450℉. Transfer tofu to lined baking sheet. Reserve the extra marinade.
- Bake tofu 15 minutes, flip over and spoon reserved marinade over slices.
- Bake 10 more minutes.
Notes
How to press tofu:
Put drained tofu on a large plate between layers of paper towels or wrapped in a clean tea towel.
Place a weight, like a can of food or an empty glass food storage container, on top to press out moisture.
Let sit for an hour.
Put drained tofu on a large plate between layers of paper towels or wrapped in a clean tea towel.
Place a weight, like a can of food or an empty glass food storage container, on top to press out moisture.
Let sit for an hour.
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