I am trying to come up with some better lunch options. Charlie and I usually either eat leftovers for lunches or make "Tofurky" sandwiches, which are somewhat processed and high in sodium. So I decided to try marinating some tofu myself for sandwiches and salads. Turned out great! Still maybe higher in sodium than I'd like so I might play with reduced the soy sauce more.
For this, I like the texture of the frozen tofu and you don't have to cook it as long because it gets the water out better. It also absorbs the marinade immediately so you don't have to let it set before cooking. You don't have to freeze it but the texture will be different and you would need to marinade the tofu overnight and bake it longer.
Ingredients:
1 package tofu
1/2 Tbsp powdered ginger (or fresh grated)
2 cloves minced garlic
1/2 tsp Sriracha hot chili sauce (could substitute 1/8 tsp Cayenne)
2 tsp honey
1 Tbsp rice vinegar
3 Tbsp low sodium soy sauce (or 1 Tbsp regular soy sauce + 2 Tbsp water)
Directions:
1) Tofu preparation (in advance)
Freeze and thaw, then gently squeeze out excess water
Slice tofu 1/8 inch thick. (or as desired, thicker=longer cooking time)
2) Whisk together remaining ingredients. Using a spoon or basting brush, spread thinly over tofu (it will absorb immediately if you froze the tofu)
3) Place on parchment paper on a baking sheet (or lightly oil the pan). Bake at 350 for 25-30 minutes until browned, then turn over and bake for another 15-20 minutes or until browned.
