Sesame and Sriracha Baked Tofu


Months after deciding to stop being a pescatarian and just limit my intake of meat, I noticed that I’ve been eating A LOT of meat lately.  This mostly has come in the form of burgers (I LOVE YOU IN-N-OUT), which is weird because I don’t usually eat burgers that much.  Speaking of burgers, I should find a recipe to make some…

I digress.  The point is that I realized I’m becoming carnivorous and I don’t like it.  So I spent an entire Sunday morning in bed looking up tofu recipes that I want to make and I came across this one!  It combines two of my favorite ingredients (Sriracha and sesame oil) and just looked super easy.  I already had everything I needed, except the motivation to get out of bed and cook.  Definitely a personal problem.

So to my meat-eating readers, I apologize for bringing back tofu to the blog.  I’ll be kind and make it up to you soon 🙂

Sesame and Sriracha Baked Tofu
adapted from The Bojon Gourmet
(makes 2 servings)

1 14-oz package firm or extra-firm tofu, cut into about 1/2-inch cubes
1 tbsp sesame oil
1 tbsp soy sauce
1-1/2 tbsp Sriracha (or to taste)
1/2 tsp toasted sesame seeds (optional)
chopped green onions, for garnish (optional)

  1. Mix sesame oil, soy sauce, and Sriracha and marinate tofu for at least an hour.
  2. Preheat oven to 400 degrees.  Evenly spread marinated tofu onto a baking sheet and bake for 25-30 minutes, tossing once or twice during cooking time.
  3. Remove baking sheet from oven and mix in sesame seeds.  Garnish with chopped green onions before serving.

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