[trg_recipe template=”recipe” img_src=”media_lib” img_alt=”Baked Tofu Sriracha Style” img_caption=”crisped tofu with classic Sriracha flavor” imgwidth=”500″ imgheight=”333″ imgcrop=”true” img_align=”center” summary=”If you like Sriracha you’ll like this tofu dish. It’s super simple to prepare too! Just cut, marinate and bake, It takes only a few steps to put together this tasty tofu dish.” other_notes=”You can use more or less Peppers on Salt blend if you wish. You may also substitute any of our other blends if so desired.” recipe_cuisine=”” recipe_cuisine_other=”Asian” recipe_category=”” recipe_category_other=”Side Dish” tags_schema_only=”true” cooking_method=”Marinate, Bake” prep_time=”120″ cook_time=”45″ total_time=”165″ ing_heading=”Ingredients” ingredients=”%5B%7B%22list%22%3A%221%20lb%20firm%20tofu%5Cn1%20tablespoon%20toasted%20sesame%20oil%5Cn1%20tablespoon%20soy%20sauce%5Cn1%20tablespoon%20rice%20wine%20(or%20sherry)%5Cn1%20tablespoon%20rice%20or%20cider%20vinegar%5Cn2%20garlic%20cloves%2C%20peeled%20and%20finely%20chopped%5Cn2%20teaspoons%20fresh%20ginger%20peeled%20and%20minced%5Cn1%201%2F2%20teaspoons%20Sriracha%20blend%20Peppers%20on%20Salt%20Sea%20Salt%5Cn1%20tablespoon%20corn%20starch%5Cnsesame%20seeds%20optional%22%7D%5D” display_style=”flat” recipe_yield=”4 servings” suitable_for_diet=”” total_fat=”48″ saturated_fat=”15″ trans_fat=”8″ polyunsat_fat=”7″ monounsat_fat=”9″ cholesterol=”100″ sodium=”1560″ carbohydrate=”56″ fiber=”5″ sugar=”15″ added_sugar=”10″ sugar_alcohal=”8″ protein=”12″ vitamin_d=”4″ calcium=”650″ iron=”7″ potassium=”2100″ vitamin_a=”570″ vitamin_c=”40″ vitamin_e=”8″ vitamin_k=”30″ vitamin_b1=”.66″ vitamin_b2=”.24″ vitamin_b3=”6″ vitamin_b6=”.5″ folate=”50″ vitamin_b12=”.25″ biotin=”8″ vitamin_b5=”2″ phosphorus=”102″ iodine=”40″ magnesium=”230″ zinc=”3″ selenium=”10″ copper=”150″ manganese=”.8″ chromium=”4″ molybdenum=”8″ chloride=”300″ custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” hide_name=”true” hide_date=”true” hide_author=”true” hide_nutrition=”true” social_heading=”Share this recipe” social_buttons=”” social_sticky=”true” img_lib=”36766″][trg_recipe_method]
Drain the tofu, wrap between a couple paper towel sheets and place it on a plate. Take another plate and place on top of the tofu with a a heavy can or weight placed on top of it. Let tofu stand and drain for about 30 minutes.
Remove paper towels from tofu, wipe dry, and cut it into 1-inch cubes.
In a large, zip-top bag, mix the following: sesame oil, soy sauce, rice wine, rice vinegar, garlic, ginger and Sriracha sea salt. Add the tofu and mix the cubes around into the marinade. Set the bag back onto the dried plate and refrigerate for at least 2 hours, or it can be left up to 8 hours. Turn the bag a few times while marinating.
Preheat the oven to 350ºF (180ºC.)
Line a baking sheet with parchment paper or foil. Drain the tofu (the marinade can be reserved & refrigerated for use as a sauce or dressing at a later time), then put the tofu cubes into a large bowl. With a mesh sieve, sift the corn starch over the tofu pieces, working in small batches as you go.
Transfer the tofu cubes to the prepared baking sheet and bake, turning the cubes several times during baking, until they are crisp and have had a chance to become browned, about 45 minutes.
Sprinkle with sesame seeds if desired and serve hot from the oven. Serve with a side of steamed rice or veggies.
