1 tablespoon soy sauce or tamari (for gluten-free)
1 tablespoon rice vinegar
1 tablespoon maple syrup or agave nectar
2 cloves garlic, minced
1 tablespoon sesame oil
1 teaspoon grated fresh ginger (optional)
1 teaspoon sriracha or other hot sauce (optional)
1 tablespoon sesame seeds (optional, for garnish)
2 green onions, sliced (optional, for garnish)
Instructions:
Prepare the Tofu:
Preheat your oven to 400°F (200°C).
Drain the tofu and press it to remove excess moisture. You can do this by wrapping the tofu in a clean kitchen towel and placing a heavy object on top for about 15-20 minutes.
Once pressed, cut the tofu into 1-inch cubes or slabs, depending on your preference.
Make the Marinade:
In a small bowl, whisk together the miso paste, soy sauce, rice vinegar, maple syrup, minced garlic, sesame oil, grated ginger, and sriracha (if using) until smooth.
Marinate the Tofu:
Place the tofu pieces in a shallow dish or a zip-lock bag.
Pour the marinade over the tofu, making sure each piece is well coated.
Let the tofu marinate for at least 30 minutes. For more flavor, you can marinate it for several hours or overnight in the refrigerator.
Bake the Tofu:
Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Arrange the marinated tofu pieces on the baking sheet in a single layer.
Bake in the preheated oven for 25-30 minutes, flipping the tofu halfway through, until the tofu is golden brown and slightly crispy on the edges.
Serve:
Remove the tofu from the oven and let it cool slightly.
Garnish with sesame seeds and sliced green onions, if desired.
Serve the baked tofu over rice, in a salad, or as a protein-packed snack.
Tips:
For extra crispiness, you can toss the tofu with a tablespoon of cornstarch before baking.
Adjust the amount of sriracha or hot sauce to your heat preference.
This tofu pairs well with steamed vegetables, quinoa, or in a Buddha bowl.
