- 32 ounce firm Old Capitol tofu
- 8 ounce Sriracha sauce
- 1/8 cup local honey
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1/2 tablespoon white pepper
- 2 teaspoon rice wine vinegar
- 1 tablespoon dried crushed peppers
- 1/2 can strained diced red pepper
This is a dish that can also be used cold, simply allow it to marinade. Changing the way you cut the tofu from cubes to slabs would allow you to create a delicious sandwich with spinach, mushrooms and sprouts. Cutting the cubes slightly smaller would make a great addition to spice up a salad.
- Blend the rice wine vinegar, diced peppers, and dried peppers together into a paste.
- Mix the paste and other all other ingredients minus the tofu together thouroghly in a large bowl. Put it
to the side.
- Cut the blocks of tofu into cubes approximately a half inch by a half inch. Put the cubes in
with the sauce and gently mix with your hands being sure to get sauce on each cube of fu. Cover
and let marinate in the fridge for 6-8 hours.
- Preheat oven to 350. Cover a large cookie sheet with wax paper and evenly distribute the cubes of
fu on to the paper. Pour some, but not all, of the extra sauce over the tofu. Put in the oven for 15 min.
- Remove from oven and using a spatula stir the tofu to expose different sides. Pour the rest of the sauce over the tofu and allow to continue to cook for an additional 10 min.
- Garnish with white sesame seeds or green onions. Serve with white rice. Enjoy!
Remember that different ovens vary and you may need more or less time depending on your unique situation. The tofu should be slightly crispy on the out side and soft on the inside. Similar to a potato, you should be able to insert and remove a fork with little to none of the tofu sticking to the fork.