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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.
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Thanksgiving is one of my favorite times to cook and spend time with loved ones. We all meet in the kitchen cooking up our favorite dishes. This recipe makes for a great side dish and will have your guests wanting more!