- 1/4 cup soy sauce or tamari
- 1/4 cup rice vinegar
- 2 Tablespoons lime juice
- 2 Tablespoons brown sugar
- 1 Tablespoon minced fresh ginger
- 2 teaspoons toasted sesame oil
- 2 teaspoons, Sriracha or similar hot sauce
- 2 cloves, garlic, thickly sliced or minced
Drain and press a block of extra-firm tofu. Press for at least 30 minutes to 1 hour. I have drained mine overnight and that works great.
Mix marinade ingredients together in a shallow, rimmed dish.
Cut the tofu into width-wise planks no thicker than 1/4 inch. The recipes states you should get about 12 pieces of tofu per brick – (I get way more than that I must cut mine weird). Toss the tofu in your marinade making sure all the pieces are covered and let that sit for at least 2 hours and up to 8 – (I left mine overnight).
Pre-heat oven to 450 degrees. While the oven pre-heats grease a rimmed baking sheet (or line using parchment paper or a silpat).
Remove the tofu from the marinade and arrange the planks on the baking sheet. Make sure to leave some space between them – don’t over crowd them or they will steam.
Bake for 15 minutes, flip, and spoon or brush more marinade on each piece. Bake for 10 more minutes, flip and sauce again. Bake for a final 5. (mine were ready after the first flip; I baked for a total of 25 min). The edges of the tofu should start looking a little burnt. That’s the right way to do it.