Hello again! Another recipe from my Shasta cooking retreat for you!
Prepare yourself for the most addicting tofu you have had the pleasure to be acquainted with.
I doubled this recipe, and it still was devoured within minutes by the 7 lovely ladies I was with. So I'm not sure where Becky from Glue and Glitter got 8 servings from...bottom line = you should double the recipe, no doubt.
See here for the original recipe, but as usual, I made some adjustments.
Here is my version (already doubled):
2 blocks extra firm tofu
1/2 c maple syrup
1/2 c sriracha
1/2 c soy sauce
6 T olive oil
(and creamy dressing - I used ranch)
From there it is pretty simple. Make sure to press your tofu for at least 15 minutes to get out the extra water. Then whisk together the marinade ingredients and toss the cubes in it. She says to marinate at least 6 hours, which I'm sure would be amazing, but I just did like 30 minutes and it was still dynamite. But if you have the time - definitely leave it in longer!
Bake at 425 F for 30 minutes!
I just love the texture of baked tofu. It gets crispy on the edges and the flavor from soaking up the marinade is incredible. A little sweet, a little spicy, and the creamy dressing balances it all out. Perfect app for any get together!
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| Not a shabby meal! (yes that is the stir fry I posted about in May - great combo!) |
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