Baked Garlic Chili Tofu
Ingredients
- 1 block extra firm tofu, drained and pressed for at least 30 minutes
- 2 tbsp tamari
- 1 tbsp nutritional yeast
- 2 tsp chili garlic sauce
Stir-fry sauce
- 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
For stir-fry
- vegan Yakisoba noodles
- mixed vegetables
Preparation
Preheat oven to 400°F.
Cut pressed tofu into even cubes and place in a bowl or container.
Add tamari, nutritional yeast, and chili garlic sauce to the tofu.
If using a bowl, gently toss to coat. If using a container, seal and gently shake to coat.
Place coated tofu cubes on a lined baking sheet, ensuring they are not touching.
Bake for at least 25 minutes or until edges are browned.
Remove from oven.
Serving suggestion
Sauté mixed vegetables and vegan Yakisoba noodles in a pan.
Whisk together peanut butter, soy sauce, garlic chili sauce, water, maple syrup, garlic powder, and ginger powder.
Pour the sauce into the pan with the noodles and vegetables.
Sauté until the noodles absorb the sauce.
Fold in the baked tofu.
