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.