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Roasted Marinated Tofu

×2 · Serves 8

Cook 13 min

Crispy roasted tofu cubes marinated in a savory-sweet miso, tamari, and citrus-chile mixture.

  • 1⁄3 cup, 2 tsp avocado oil
  • 1⁄4 cup white miso
  • 1⁄4 cup tamari
  • 1⁄4 cup rice wine vinegar
  • 1⁄4 cup (59 g) lime juice
  • 1⁄4 cup (78 g) maple syrup
  • 2 Tbsp (30 g) lemon juice
  • 2 Tbsp garlic, minced
  • 2 Tbsp ginger paste, minced
  • 1 Tbsp, 1 tsp Sriracha sauce
  • 1 Tbsp, 1 tsp sambal oelek

In a bowl, combine the oil, miso, tamari, vinegar, lime juice, maple syrup, lemon juice, garlic, ginger, Sriracha, and sambal oelek. Whisk until well blended.

  • 2 block firm tofu (14-ounce/400 g), cut into 1/2-inch cubes

Place the tofu cubes in a large ziplock bag and pour the marinade into the bag. Seal well, removing any air from the bag and making sure all the cubes are coated. Refrigerate overnight or up to 24 hours.

Preheat the oven to 425°F.

Lay the cubes on a large sheet tray (not lined with parchment paper), spreading them out, and roast for 5 minutes. Discard any leftover marinade. Remove the tray from the oven, turn over the cubes of tofu, and roast for another 5 minutes. Turn the cubes one more time, and roast for a final 3 minutes or until all the tofu is golden brown and crispy. Set the tray aside. When the tofu has cooled completely, refrigerate in an airtight container until ready to use.

Notes
  • The cubed tofu will keep for up to 5 days.
  • The tofu should be marinated overnight or longer. Plan accordingly.

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