Ingredients
- 16 ounces tofu- organic, firm or extra firm, non-GMO
- salt and black pepper
Sesame Ginger Marinade
- 2 tablespoons toasted sesame oil
- 3 tablespoons soy sauce- or gluten-free Braggs Liquid amino acids
- 1 tablespoon miso
- 3-4 slices thin slices ginger- peels ok
- 2 garlic cloves
- 1 tablespoon rice vinegar (optional)
- 1-3 teaspoons chili paste (all optional)
- 1 tablespoon sesame seeds
BBQ Tofu Marinade
- ¾ cup bbq sauce
- 1 tablespoon olive oil ( for crispy texture)
- 2-3 teaspoons sriracha or red chili paste
Mexican Tofu Marinade
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar ( or white)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic ( or finely minced garlic clove)
- ¾ teaspoon kosher salt
- ¼ -½ teaspoon chipotle powder
- ½ teaspoon smoked paprika
- 1 teaspoon Mexican oregano (optional)
Steps
- Preheat oven to 400F
- Gently blot the block of tofu with paper towels. No need to press out all the moisture, just a little.
- Cut tofu into pieces (strips, cubes, squares, or filets) about 3/4 inches thick and place on a parchment-lined baking sheet.
- Make the marinade:
- Ginger Sesame Marinade: blend ingredients (except sesame seeds) together (using an immersion blender or mini blender) until smooth, pour over tofu, coating all sides well. Sprinkle with sesame seeds.
- BBQ Tofu Marinade: Sprinkle tofu with salt and pepper. Mix bbq sauce and 1-2 teaspoons sriracha together in a small bowl. Tip: for more crispy tofu, stir in a couple of teaspoons of olive oil. Liberally coat the top and sides of the tofu with the sauce.
- Mexican Tofu Marinade: Stir all ingredients together in a small bowl then brush the marinade on the tofu.
- Bake until crispy- 25-35 minutes. For extra crispy, use convection, or use your broiler for a couple of minutes.
- Leftovers will keep up to 4 days in an airtight container in the fridge.
Yield
4 servings
Total Time
30 minutes