VEGAN MISO GARLIC BAKED TOFU

Ingredients:

• 1 block (14 oz) extra-firm tofu
• 2 tablespoons white miso paste
• 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.