Maple Soy Baked Tofu Steaks
Ingredients
- 1 14-ounce block extra firm tofu, pressed and drained
- 2/3 cup maple syrup
- 1/2 cup low-sodium tamari or soy sauce
- 1/2 teaspoon garlic powder
- 2 large garlic cloves, minced
- 1 tablespoon sriracha (optional)
- Freshly ground black pepper to taste
- 1 tablespoon sesame oil (optional)
- 16 medium spears of asparagus, ends trimmed
Preparation
Preheat the oven to 400ºF.
Turn the block of tofu on its side with the longer side face up, slice down the middle lengthwise to make two large rectangles, place both rectangles onto the cutting board with the larger side face down, use a sharp knife to score a crosshatch pattern on the top of both rectangles taking care not to cut too far down, and slice each scored rectangle in half lengthwise through the middle to make four long even rectangles.
In a medium bowl, whisk the maple syrup, tamari, garlic powder, garlic, sriracha, and black pepper.
Place the steaks in a rimmed dish in a single layer with the crosshatched side face up, pour about one half of the marinade onto the steaks, use a pastry brush to coat the steaks generously with the marinade and get it into the cracks, and set aside for 15 minutes.
Transfer the tofu steaks to a baking sheet, pour the remaining marinade back into the bowl, and bake the steaks for 30 minutes brushing generously with the marinade every 10 minutes.
Heat the sesame oil in a large non-stick skillet over medium-high heat and sauté the asparagus for about 5 minutes or until golden brown and just tender.
Transfer the asparagus, add the remaining marinade to the skillet, heat the marinade over medium-low heat until it starts to bubble, and pour it over the tofu steaks and asparagus for serving.
Tips
For oil-free preparation, brush the asparagus with the marinade and roast it with the tofu.
