These little roasted tofu cubes are dead simple to make.
The girls snack on them warm from the oven, they keep well in the fridge, and are a great addition to stir fries, Asian noodle soups, and salads.
Having tried various marinades, this is the one I usually go with.
Roasted tofu
- ¼ cup soy sauce
- 1 clove garlic, crushed
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- a squirt of sriracha
- 1 block firm tofu, cut into 1-cm cubes
- In a small bowl, whisk together the soy sauce, garlic, Dijon, maple syrup and sriracha.
- Place the tofu cubes in a tupperware box, pour over the marinade, cover and leave in the fridge overnight.
- Heat the oven to 450ºF (220°C). Line a baking tray with greaseproof paper.
- Spread the tofu cubes on the sheet in a single layer. Bake for about 20 minutes, turning halfway through, until they are golden and slightly puffed.
Looks delicious as always!! I will share with Izzie. Still going veggie but she has a fairly limited meal range in her repertoire at the moment!!
Thanks, Debbie! They certainly go down well with my girls – hope it’s the same round yours!