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.

Ingredients:

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

Directions:

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

Author



Leave a comment


Also in Recipes

Spicy Ethiopian Lamb Stew
Spicy Ethiopian Lamb Stew

by Erica Perez August 08, 2017

Our version of this classic Ethiopian stew starts with Berbere spice, one of the main components of Ethiopian cuisine. First you make a paste with the spice and red wine, then you make a simmer sauce and then the stew itself. 

Continue Reading

Ethiopian Lentil Stew (Misr Wot)
Ethiopian Lentil Stew (Misr Wot)

by Erica Perez August 08, 2017 1 Comment

You can serve this comforting, thick lentil stew along with braised greens, as a side dish to meat or chicken, or scoop it up with pieces of injera (Ethiopian bread). 

Continue Reading

Mango Salsa
Mango Salsa

by My Berkeley Kitchen July 24, 2017

I chose mango as the base to this salsa because mango, lime and chile have always been a classic summer time combination. The smoked Spanish paprika found in Chile Limón balances out the sweetness of mangoes. 

Continue Reading