Oven-Baked Sriracha Tofu

5 from 4 votes

A 3-ingredient sauce and some super-firm or extra-firm tofu create this simple, yet transcendent tofu.

Course Salad, Sides, Spring Rolls, Vegan Protein

Cuisine American, Bancock, Burmese, California, Hong Kong, Thai, UK, Vegan, Vegetarian, Vietnam

Keyword Buffalo, Easy, gluten-free, Hot, low oil, minimalist, Simple, Soy Sauce, Spicy, Sriracha, Tamari, vegan, vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 49kcal

Author Plant Test Kitchen

Equipment

baking sheet
cutting board
knife
optional: parchment paper or a sil-mat to line the baking sheet

Ingredients

3 TBSP sriracha some srirachas are hotter than others you may adjust this quantity, make it your own
1/4 cup low sodium tamari Tamari is gluten-free, but please double-check your label. If you don't need gluten-free, you can use regular soy sauce. I recommend low-sodium or subbing out water for about 1/4 of the soy sauce to avoid super salty tofu
1 teaspoon high smoke-point olive oil such as non-virgin olive oil or avocado oil
1 block extra-firm or super-firm tofu if your tofu is water packed, press it, removing as much water as possible. If your tofu is super-firm, vacuum packed, you don't need to press it.

Instructions

Preheat oven to 425°.
Cut tofu into desired shapes. I cut mine into 1/4" - 1/2' strips.
Mix up sriracha, oil, and low sodium tamari with a whisk or fork. Once the consistency is even, dip the tofu into the sauce, covering it. Spoon or brush sauce on top if needed. Transfer the coated tofu onto the baking sheet, placing it close but not touching. For less mess, you may want to use a sil-mat or piece of parchment paper on your baking sheet. There will be sauce left - this is good. You will use the sauce after you take the tofu out of the oven and flip it.
Bake tofu at 425° for 15 minutes. Remove from the oven, flip the tofu strips over and brush or spoon the remaining sauce on them. I flipped them with my fingers after letting them cool for a few minutes. If you go this route, please be careful. Return to oven and bake for 9 - 12 minutes. Cook time is approximate, please watch your tofu. Small pieces take less time, bigger pieces take more time.
Enjoy or let cool and store in the fridge.

Notes

Nutrition Information is approximate.

TAMARI: I recommend low-sodium tamari or low-sodium soy sauce, or subbing out water for about 1 TBSP of full-sodium tamari or full-sodium regular soy sauce to avoid super-salty tofu. Tamari is gluten-free soy sauce.

TOFU: If you can find the Vac-u-packed, All-American “Super Firm High Protein Tofu” you don’t even have to press it. If you have Extra-Firm water-packed tofu, this will work too. You'll just need to press it first.

www.planttestkitchen.com

Nutrition