Baked Sriracha Maple Tofu
Crispy baked tofu tossed in a sweet and spicy sauce. Perfect for adding into stir-frys, salads and curries.
Servings 4
Ingredients
- 1 brick extra-firm tofu pressed and cut into bite-size cubes
- 2 tbsp olive oil
- ½ tbsp corn starch
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp sriracha
Instructions
- Preheat the oven to 400° and line a large baking tray with parchment paper.
- In a small bowl, whisk together the olive oil, soy sauce, maple syrup and sriracha. Adjust tastes as necessary.
- Pour ¾ the sauce over the tofu and toss to coat. Set the remaining sauce aside.
- Add the cornstarch to the saucy tofu and stir with a large spoon, until all powder has been absorbed.
- Once the oven is heated, bake the tofu for 35-40 minutes tossing halfway through. You will know the tofu is finished when it turns golden brown and the edges are crisp.
- Remove from oven and pour the remaining sauce over the baked tofu to coat.
- Return to the oven for 5 more minutes.
- Remove from oven and let the tofu cool for a few minutes and allow the sauce to set.
- Serve immediately.
Notes
Recipe heavily adapted from Cookie + Kate.
Arrowroot powder: You can substitute arrowroot powder for corn starch for the same results.
Storage: This tofu tastes best when fresh, however, it will keep in the fridge for up to 2-3 days. Reheat in the oven or toaster oven to revive the crispiness.