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


Leave a comment

Also in Recipes

Chicken Cilantro Wontons with Red Chili Oil
Chicken Cilantro Wontons with Red Chili Oil

by Alex Tan February 07, 2018

This traditional street food dates back hundreds of years and for many, this dish is comfort food at its finest.

Continue Reading

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 2 Comments

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