Baked Garlic Chili Tofu
Ingredients
- 1 block extra firm tofu
- 2 tbsp tamari
- 1 tbsp nutritional yeast
- 2 tsp chili garlic sauce
For noodle bowl (optional)
- vegan Yakisoba noodles
- assorted vegetables
- 1 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tsp garlic chili sauce
- 3-4 tbsp water
- 2 tsp maple syrup
- pinch garlic powder
- pinch ginger powder
Preparation
Preheat oven to 400°F.
Press tofu for at least 30 minutes, then cut into even cubes.
Place tofu cubes in a bowl or container.
Add tamari, nutritional yeast, and chili garlic sauce.
Gently toss to coat or shake the container to coat evenly.
Arrange coated tofu on a lined baking sheet without touching.
Bake for 25 minutes or until edges are browned.
Remove from oven.
Serving suggestion
Cook vegan Yakisoba noodles according to package directions.
Sauté assorted vegetables until slightly softened.
Whisk together peanut butter, soy sauce, garlic chili sauce, water, maple syrup, garlic powder, and ginger powder.
Pour the sauce into the skillet with the noodles and vegetables.
Sauté until the noodles absorb the sauce.
Gently fold in the baked tofu.
