Vegan 'Honey' & Ginger Tofu
Servings
2
Prep Time
65
Cook Time
40
About This Recipe
This tasty recipe has been adapted from The Jewish Vegan.
Ingredients
1 package extra firm tofu
2 tbsp maple syrup
2 tbsp cornstarch
¼ tsp ginger
¼ tsp onion powder
¼ tsp garlic powder
½ tsp salt
2 parts maple syrup & 1 part sriracha
green onions chopped
sesame seeds
rice, kale, ect. whatever you want to serve your tofu over
Instructions
Press the tofu using the tofu press (or see note below) for approximately 1 hour. If using a tofu press, increase the pressure on the tofu every 15 minutes so the tofu releases as much water as possible.
Once the tofu is pressed, preheat the oven to 415°F and line a baking sheet with parchment paper. Slice the tofu into ¼ inch cubes (or smaller). The smaller the cubes, the crispier the tofu.
Once the tofu is pressed, preheat the oven to 415°F and line a baking sheet with parchment paper. Slice the tofu into ¼ inch cubes (or smaller). The smaller the cubes, the crispier the tofu.
Transfer the tofu to the baking sheet in a single layer and place in the oven on the middle rack. Bake for 40 minutes, flipping the tofu over after 20 minutes.
Make the sauce by mixing together 2 parts maple syrup to 1 part sriracha. You can scale up how much sauce you want depending on how sauce-y you want your tofu. I used about 2 tbsp maple syrup and 1 tbsp sriracha to start with.
Mix the tofu with the sauce and serve over your favorite rice, lettuces, etc. Sprinkle sesame seeds and green onions on top if desired.