This recipe is the perfect balance of umami - very savory, slightly sweet, and spicy from ginger and sambal.
The tofu is wonderfully crispy on the outside and chewy on the inside when it's just baked. We love it in rice bowls and stir-fry for dinner. It's also great chilled as leftovers throughout the week. It won't be crispy, but the chewy texture is great as a salad topper or to chop up for a quick fried rice.
Tamari Baked Tofu
1 package extra-firm organic tofu
3 Tbs. tamari
2 Tbs. brown rice vinegar
1 Tbs. sesame oil
1 Tbs. sambal olek
1 Tbs. maple syrup or honey
1 Tbs. grated ginger
2 cloves garlic, minced
Drain tofu and pat dry with paper towels. Cut into 1/2-inch cubes (you should get 32 pieces).
Mix together all ingredients, except tofu, in a baking dish or gallon-sized zip bag. Add tofu and gently coat with the marinade. Arrange tofu in a single later and refrigerate at least 8 hours (up to 24 hours). Flip tofu half-way through to ensure marinade is absorbed evenly.
When ready to cook, preheat oven to 375 degrees. Line a large sheet pan with aluminum foil and spray with vegetable oil, as the tofu tends to stick.
Arrange tofu pieces in a single layer, reserving marinade (see note) . Bake for 45-60 minutes, flipping half way through. Tofu should be brown with a slightly chewy/crispy texture. Serve warm. Refrigerate leftovers and use as a topping for salads or as a quick grab and go snack.
Note: You can boil down the reserved marinade in a small sauce pan and use it as a dipping sauce. I've also been known to add a bit a peanut butter and use it to coat soba noodles as a side dish.