Baked Garlic Chili Tofu with Sautéed Veggies
Ingredients
- 1 block of tofu (450g), drained and pressed
- 2 tbsp soy sauce
- 1 tsp garlic chili sauce
- 2 tsp maple syrup
- 2 tsp nutritional yeast or 1 tsp cornstarch
- Assorted vegetables (such as broccoli, edamame, etc.)
- Soy sauce (for sautéing)
- Sesame oil (optional)
Preparation
Preheat the oven to 400F (200C).
Cut the tofu into 16 cubes and place them in a tupperware container.
Add soy sauce, garlic chili sauce, maple syrup, and nutritional yeast (or cornstarch) to the tofu. Seal the lid and gently toss to coat the tofu with the marinade.
Line a baking tray with parchment paper and place the coated tofu cubes on it.
Bake the tofu in the preheated oven for 25 minutes. Optionally, flip the tofu halfway through for even baking.
If using an air fryer, preheat it to 375F (190C) and air fry the tofu for 8-10 minutes or until the edges turn brown.
While the tofu is baking, prepare the sautéed veggies. Sauté them in a pan with soy sauce and garlic chili sauce.
Once the veggies are cooked, finish them off with a teaspoon of sesame oil (omit if unavailable).
Serve the baked garlic chili tofu alongside the sautéed veggies for a delicious and flavorful meal.
