Can I be honest with you? I am so not in the mood to write up an elaborate and descriptive blog post. After missing several days of work over the past week due to my family emergency, I have spent the past two days at work being a busy, busy bee trying to get caught up! As you can imagine, now that I am home from work all that I want to do is relax, as opposed to attempting to be creative. But despite my lack of energy, I still want to share a tasty recipe with you all! So here you will find just that. A recipe. And only a recipe!
Asian Baked Tofu
Adapted from this recipe, which calls for chicken.
olive oil cooking spray
3 TB Bragg’s Liquid Aminos or low-sodium soy sauce
1 TB seasoned rice vinegar
1 packet natural sweetener (I used Truvia)
1 tsp sriracha sauce
1/8 tsp garlic powder
1/2 block extra-firm tofu, drained and pressed
1. Preheat oven to 400 degrees F. Spray a baking sheet with olive oil cooking spray.
2. Stir together Liquid Aminos, rice vinegar, Truvia, sriracha sauce, and garlic powder until well-combined. Set aside.
3. Cut tofu into half-inch squares. Place the tofu in a small shallow baking dish and pour the marinade over the tofu. Place the tofu in the refrigerator for at least 30 minutes to allow the tofu to soak up as much of the marinade as possible.
4. Place the marinated tofu onto the baking sheet. Bake for approximately 20 minutes. Flip the tofu over and continue cooking another 5 to 10 minutes, or until the tofu is crispy.
Serve the Asian Baked Tofu with a side of your favorite grain (I love seasoned brown rice or quinoa) and/or your favorite vegetables.
I chose roasted fresh green beans and roasted parsnips for my side. If you have never tried roasted parsnips…do it! Now!
This tofu is protein-packed, crispy, flavorful, and all-around delicious. Enjoy! Oh, and happy Friday! 🙂