This is my absolute favorite tofu recipe. It’s easy and produces tofu that’s flavorful and has a nice chewiness to it. Beware, it’s addicting, so I recommend making at least two batches at a time because I want to eat some every time I walk by the fridge! I like to serve this with rice, roasted vegetables and a quick peanut sauce for a hearty meal.
-1 block extra firm tofu, sliced into slabs
-2 Tbsp sesame oil
-2 Tbsp honey
-2 Tbsp soy sauce
-1 Tbsp sriracha sauce
-1 Tbsp cornstarch
Place slabs of tofu on a sheet pan or platter, top with towels, a plate and then some heavy cans or a bag of rice to weight it down and squeeze out the extra moisture. Allow the tofu to sit like this for 30 minutes-2 hours. When done pressing, cut the slabs of tofu into bite-sized squares.
In a bowl, stir together the sesame oil, honey, soy and sriracha. Add the tofu and stir gently. Sprinkle with cornstarch and stir again. Spread the tofu onto a greased baking sheet, bake at 450 for 15 minutes, flip, then bake an additional 15 minutes. Serve immediately.
