by Erica Perez April 13, 2016

These spicy, sweet little tofu cubes are great to have on hand for salads. They'd also be delicious in tacos, rice bowls or on their own as a yummy snack! Recipe adapted from Danielle Levy.


1 package firm tofu
1 clove garlic, minced
1 tsp grated fresh ginger
1 shallot, minced
1 tbsp chili-garlic sauce
juice of 1/2 lemon
1 tbsp white miso
1 tbsp Bragg's liquid aminos or soy sauce
1/2 cup maple syrup
1 tsp sesame oil
1 tbsp Shichimi Togarashi


Remove the tofu from the package and squeeze it in a paper towel to remove as much moisture as possible. Cut into cubes.

Make the marinade: Combine the garlic, ginger, shallot, chili-garlic sauce, lemon juice, miso, Braggs, maple syrup and sesame oil. Marinate the tofu overnight.

Heat oven to 400 degrees. Transfer the marinated tofu cubes to a baking sheet. Sprinkle with the Shichimi Togarashi and bake until browned and slightly crispy on the edges, about 35 minutes.

Erica Perez
Erica Perez


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