This particular recipe was actually pinned from allrecipes, originally by VICKY9999. I like my tofu to be slightly crispy, and really don’t like uncooked tofu. This looks like it will qualify, but I’ve made some changes to suit it more to our tastes. I wanted mine to marinate longer, so I’m starting it in the morning so it can marinate for a few hours, but according to the recipe and supported by multiple reviews you can just marinate for 5 minutes and be good.
I’m also doubling the marinade because I’m serving with rice and want to put the marinade on top of it and mix in with the rice.
- 1 (16 ounce) package extra firm tofu
- 1/2 cup soy sauce
- 4 tablespoons maple syrup
- 3 tablespoons ketchup
- 1 tablespoon vinegar
- 1 dash hot sauce
- 2 tablespoons toasted sesame seeds
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground dried ginger
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon liquid smoke flavoring (to taste!)
- Press the tofu by placing it on a flat surface with an absorbent towel laid out and a paper towel set on top of it, then place the tofu on the paper towel, then a cutting board, then a heavy item such as a can or cast iron skillet. Let sit for at least 30 minutes to get all the water out.
- Cut tofu into 1/2 inch cubes.
- In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, and hot sauce. Stir in sesame seeds, garlic powder, black pepper, and liquid smoke. Gently stir tofu cubes into sauce. Cover and let marinate for length of time desired (minimum 5 minutes.)
- Preheat oven to 375 degrees F (190 degrees C). Lightly spray a non-stick baking sheet with oil.
- Place the tofu on the baking sheet in a single layer. Bake in a preheated oven for 15 minutes. Turn tofu, and bake until the tofu turns golden brown, about 15 minutes more.