As I’ve ramped up non-meat proteins in my diet, one of my favorites has become extra firm tofu. This recipe was inspired by some delicious sticky chicken wings I’d had in celebration of the beginning of the NFL football season. They accidently marinated for an extra day and were probably the better for it. (Between you and me, overnight is good enough). ProTip: for a chewier, firmer texture, squeeze out water and freeze tofu for a few hours.
Prep Time: 24 hours
Cook Time: 15 minutes
1/2 lb extra firm tofu
2 oz ketchup
2 oz tamari or soy sauce
1 T apple cider vinegar
1 oz honey
1 t garlic
sriracha or other hot sauce to taste
Squeeze out as much water as possible from the tofu by pressing down on it with a plate (be sure to maintain the shape, unless you like it broken up). Next, chop the tofu into bite size cubes. In a bowl create marinade and mix well. Add marinade and tofu into a fridge friendly tupper ware. Add a touch of water so the tofu is partially submerged. Put on lid and shake it around. Place in fridge ideally overnight. It can be cooked either on the stovetop or oven (see below).
Stovetop: Drain marinade and keep aside. Add tofu to a pan and cook on each side for about 5 minutes to get a nice brown. When it’s done add marinade back in.
Oven: Preheat oven to 350. Drain marinade and keep aside. Add a touch of oil and tofu to an oven safe pan. Bake for about 10 minutes and then flip and cook for an additional 10 minutes. The edges should begin to brown. Add back in the marinade and cook for another 5 minutes.