by Heather Schmitt-Gonzalez / Wednesday, April 18, 2012
Spicy Baked Tofu
I have always loved the texture of baked tofu. It's sort of meaty and chewy. For some reason I find the texture hard to resist. Especially when almost all of the "water" has been pressed from the block of tofu first. I also love it fried...but that's a whole 'nother story. Anyway. Back to this Spicy Baked Tofu. Alyssa mentioned that she uses and loves Thai Kitchen Spicy Thai Chili Sauce Marinade - so I added that to my shopping list, as well. I was positive that my favorite market would have it. They have so many amazing products. Including Thai brand. But after quadruple checking the shelves, I was proven wrong. Shoot. So I decided to use equal parts Sweet Chili Sauce and Hot Chili Paste in place of it. It was SPICY! And delicious. You could definitely decrease the heat by using less (or none) of the chili paste and increasing the amount of sweet chili sauce.
Make it. Turn it into a sandwich. Or top salad greens with it. Or just grab and nibble. You may find a new addiction!
- 1 (12-14 oz.) pkg. Extra Firm Tofu
- 1½ Tbs. Sweet Chili Sauce (Maggi Taste of Asia)
- 1½ Tbs. Fresh Chili Paste (Sambal Olek)
- 2 Tbs. low-sodium soy sauce or tamari
- 1 tsp. sesame oil
- 1 Tbs. rice vinegar
- 1 fat clove garlic
- 1″ piece ginger root, peeled
I am sharing this post with:
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.