Author: Cookie and Kate
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon reduced-sodium tamari (or shoyu or soy sauce)
- 1 teaspoon agave nectar
- 1 tablespoon minced fresh ginger (or ½ teaspoon ground ginger)
- 1 tablespoon minced fresh garlic (or ½ teaspoon powdered garlic)
- ½ cup chopped scallions
- ½ teaspoon cumin
- ½ teaspoon coriander
- pinch cayenne pepper
- Open a package of extra-firm tofu, pour out the liquid, and gently squeeze the tofu between the palm of your hands to get rid of the excess water.
- Cut the tofu into one-inch chunks. Place the tofu in a medium sized bowl.
- In a small bowl, combine all of the marinade ingredients and whisk them together, or screw on a lid and shake until well combined.
- Drizzle the marinade over the tofu and toss to coat evenly. Cover the tofu with a lid.
- Let the tofu marinate in the fridge, anywhere from 30 minutes to a full day. I let mine marinate overnight.
- Preheat the oven to 450 degrees.
- Line a baking sheet with parchment paper.
- Toss the marinated tofu onto the baking sheet and spread the tofu in an even layer.
- Bake for 15 minutes, flip the tofu so it bakes evenly, and return to the oven for another 15 minutes. Enjoy!
PREPARATION TIPS: I miraculously had all of the marinade ingredients on hand, but I’m sure you could omit an ingredient or two without any problems.
MAKE IT GLUTEN FREE: Just use tamari instead of regular soy sauce.