Ingredients
· 1 Tbsp. sesame oil
· 1 tsp. minced garlic
· 1 Tbsp. white wine vinegar
· 3 Tbsp. maple syrup
· ½ tsp. Sriracha
· 3 Tbsp. 50% less sodium and sugar ketchup
· 2 Tbsp. brown sugar (packed)
· ¼ cup coconut aminos
1 block extra-firm tofu
Instructions
Drain water off of tofu and place in tofu press, pressing for 10-15 minutes.
While tofu is pressing, combine all remaining ingredients and whisk well. Set aside.
When tofu is done pressing, cut it into ¾-inch pieces and place on a greased, parchment-lined baking sheet or baking sheet with silicone mat. If using an air fryer, use the fry tray or basket according to instructions. Coat tofu with cooking spray.
3. Bake tofu at 350 degrees F in air fryer or convection ovens for 15 minutes or until nicely golden, but not too crunchy.
While tofu is baking, place sauce in a medium saucepan and heat over medium-low heat. Sauce should thicken slightly. When tofu is done, add to sauce and stir to coat. Serve with steamed rice and broccoli or stir fry vegetables.
Notes
If you would like to freeze this recipe for a super easy worknight dinner, you can combine the uncooked sauce and tofu and freeze them together, or freeze them separately. Just make sure to freeze the sauce before cooking as the liquid will separate from the starch if you cook it before freezing.