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Mix the Sriracha and agave together in a wide, shallow bowl. You don’t really need to measure it, just make sure you’re putting in equal parts of both. Taste test and adjust as necessary to get your preferred level of heat/sweet, then set aside.
Now it’s time to slice your tofu. Depending on how well it’s been pressed (meaning, how small and compact it now is), I slice usually slice it either in half or into thirds. It’s really up to you, and how large of a serving you want. Add the tofu to the bowl and stir until the tofu is covered in sauce. Let sit in the fridge for at least an hour to marinate.
Preheat oven to 375 degrees. Cover a baking sheet with a piece of aluminum foil, and spray with your non-stick spray. Lay out your sliced tofu, then spoon some of the leftover Sriracha over the tops. Bake for 20 minutes, then spray the tops of the tofu with the non-stick spray, and flip. Add the rest of your Sriracha mix (make more if you have to, it’s worth it!) and put the baking sheet back in the oven for another 15-20 minutes. If your dinner guests like it hot, serve with a little extra Sriracha drizzled over the tops!
Submitted by Barb from That Was Vegan | www.thatwasvegan.com
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