Spicy Baked Tofu Recipes

Steps:

• 1. Preheat oven to 400 F.
• 2. Wrap the block to tofu in paper towels, set on a deep plate, and place a grill press on top of the block. This is to press the liquid out of the tofu. If you don't have a grill press, place another plate on top of the tofu block, along with 2-3 cans of soda. Press the tofu for 15 minutes, then remove the paper towels and discard the liquid. Slice the tofu into cubes.
• 3. Make the marinade by combining the soy sauce, brown sugar, Sriracha, garlic, and ginger in a bowl, and stir until the sugar is dissolved. (I always recommend doubling the marinade, however, because it's nice to have extra to pour on top of your rice for dinner!)
• 4. Toss the tofu in this marinade and let it absorb for 15-20 minutes. Toss a few times in between.
• 5. Carefully remove the tofu and spread it out on a baking sheet. Make sure there isn't a lot of liquid on the pan, or it will burn. Bake for about 20 minutes, or until the outside starts to brown and crisp. If you're worried about sticking, spray the pan with canola spray.

Steps:

• Mix vinegar, ketchup, peanut butter, soy sauce, sesame oil, garlic, ground ginger, cayenne pepper, and black pepper together in a small, microwave-safe bowl.
• Heat vinegar mixture in microwave oven until the peanut butter is softened, 10 to 15 seconds; stir mixture until smooth.
• Put tofu into a large bowl. Pour sauce over the tofu and stir to coat. Cover bowl with plastic wrap and refrigerate at least 30 minutes to a full day, stirring occasionally to assure tofu remains coated in sauce.
• Preheat oven to 400 degrees F (200 degrees C).
• Spread tofu onto a baking sheet in a single layer.
• Bake in preheated oven until slightly browned, 10 to 15 minutes.

Steps:

• Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
• While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
• In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
• Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.