Ingredients
1 pack firm tofu (360c, 13.5k, 40.5p, 4.5f)
1 minced garlic (4c, .99k, .19p, .1f)
1t grated ginger (2c, .36k, .04p, 0f)
1 minced shallot (15c, 3k, 1p, 0f)
1T chili-garlic sauce (15c, 3k, 0p, 1f)
1 juiced lemon (12c, 4.06k, .18p, .2f)
1T white miso (30c, 4.5k, 0p, 1.5f)
1T gluten free Tamari (10c, 1k, 2p, 0f)
1/2C maple syrup (26c, 6.71k, 0p, 0f)
1t sesame oil (40c, 0k, 0p, 0f)
1T Shichimi Togarashi
Dish total 514c, 37.12k, 81.03p, 88.33f
Servings 4 (a little over 3oz per serving)
Per serving 150.58c, 9.28k, 20.26p, 22.08f
Directions
First, remove the tofu from the package and squeeze it to remove moisture. This is a critical step, so be sure to take your time. I place some paper towels on a dish, add the tofu, then put my heavy cast iron skillet on top to press out liquid. I want the tofu as dry as possible when I cut it into cubes. Once dry enough, I cut and place into a bowl.
2) Make the marinade: Combine the garlic, ginger, shallot, chili-garlic sauce, lemon juice, miso, tamari, maple syrup and sesame oil with a whisk. Pour over the the tofu and put into the fridge overnight to marinate. Occasionally retrieve the bowl and stir the tofu so everything pulls in that great flavor.
3) When ready to cook, take the tofu out to warm up to room temp. Meanwhile, heat oven 400F. Transfer the marinated tofu cubes to a parchment lined baking sheet and sprinkle Shichimi Togarashi. Bake ~30min or until browned and slightly crispy on the edges.
4) Serve warm with other stir-fried or roasted veggies.
[x] Flexitarian + Omnivore
[x] Vegetarian + Pescatarian
[x] Vegan
[x] Weight Maint
[x] Keto
[x] Mediterranean
[O] Lectin Avoidance: soy
[O] Oxalate Avoidance: miso, sesame oil
[O] Purine Avoidance: maple syrup (?)
[x] Allergies: SOY, SEED
Comments
Source: Saw a version of this recipe on Oaktown Spice Shop, where I buy bulk spices. Tried it and liked it. With the right tofu the sauce soaks in very well.
