Baked Sriracha Soy Sauce Tofu
Try this Baked Sriracha and Soy Sauce Tofu recipe, or contribute your own.
Try this Baked Sriracha and Soy Sauce Tofu recipe, or contribute your own.
- Carbohydrate 0.436926391706844 g
- Cholesterol 0 mg
- Fat 0.17828076988408 g
- Fiber 0.0706211601997873 g
- Protein 0.461121431370425 g
- Saturated Fat 0.0243471346825285 g
- Serving Size 1 1 Serving (10g)
- Sodium 219.585376971113 mg
- Sugar 0.366305231507057 g
- Trans Fat 0.00687049060927103 g
- Calories 5 calories
Step-by-step
- Preheat oven to 425F.
- Slice your tofu into your desired shape. I usually go with quarter-sized squares - I'd recommend sticking close to that size and ensure that you slice it no thicker than ½ inch.
- Add the tofu to your mixing bowl and add the olive oil, sriracha, and soy sauce. Gently mix to combine.
- Spread evenly on a cookie sheet and bake for 10 minutes.
- After 10 minutes, remove your baking sheet from the oven and flip each piece of tofu. Drizzle the remaining marinade over the tofu and bake for another 10-12 minutes.
- One the tofu is crispy on the outside, remove from the oven.
Most home cooks ruin tofu by skipping the pressing stage, trapping excess water inside the protein matrix that prevents external browning. Water acts as a steam generator inside the oven, keeping the exterior soft and spongy rather than forming the desired crust. High oven temperatures and minimal surface oil are necessary to drive off moisture quickly.
Managing Moisture and Heat
Preheat the oven to 425 degrees Fahrenheit. Slice the extra-firm block into pieces no thicker than one-half inch to ensure heat penetrates the center before the exterior burns. Toss the pieces in a mixture of light soy sauce, olive oil, and sriracha. Spread the pieces in a single layer on a cookie sheet. Bake for ten minutes, flip each piece, and return to the oven for another ten to twelve minutes until the exterior turns thoroughly crispy.
Adapting the Marinade
Light soy sauce provides the primary sodium and umami base, but tamari functions as a direct one-to-one replacement for those avoiding gluten. Sesame oil can replace olive oil entirely, though it burns faster due to a lower smoke point. Adjust the sriracha quantity up or down based on heat preference without altering the moisture balance of the coating.
