This is my all-time favorite way to prepare and consume tofu. It is roasted, spicy, and the perfect protein on top of a bowl of rice and cooked greens or other hearty vegetables. A drizzle of hoisin and sriracha is a great addition. If you decide roasted green beans or asparagus are the craving of the day, simply roast them with the tofu.
Lindsay
- 3 tablespoons White Center Special Sauce or other chili-crisp
- 3 tablespoons soy sauce
- 1 1/2 tablespoons rice wine vinegar
- 1 1/2 teaspoon sesame oil
- 1 teaspoon honey
- 2 garlic cloves, peeled and minced
- 2 tablespoons scallions, chopped
- 2 tablespoons cilantro, chopped
- 1 package extra-firm tofu, drained and sliced into 8 pieces
- 1 tablespoon neutral oil
- Spinach
- White rice for serving
Heat oven to 450°F. Whisk together special sauce, soy sauce, vinegar, sesame oil, honey, garlic, scallions and cilantro in a shallow casserole. Add tofu slices, turning to coat with the sauce. Let marinate for 20 minutes.
Roast tofu in preheated oven for 20-25 minutes.
Meanwhile, sauté spinach in oil over medium heat until wilted. Season to taste with salt and pepper.
Serve rice topped with spinach and tofu with extra special sauce on the side.
Spencer Family Cookbook 