- 1 (12 oz) block extra firm tofu
- 1 green scallion, finely sliced
- 4 tbsp low sodium soy sauce
- 4 tbsp light brown sugar
- 1/2 tsp sriracha
- 1/2 tsp garlic powder
- Drain water from tofu container and dry the surface of the tofu with a paper towel. Loosely wrap the block of tofu with a few paper towels or a tea towel. Place something heavy on top of the tofu in order to press down on the tofu to release more water. I used a large 28 oz can of tomatoes. Whatever you use, you want it to apply pressure evenly across the surface of the tofu. The heavy object should apply enough pressure to squeeze out some of the water but not so heavy that it will crack and break your tofu.
- Let the tofu be pressed for about 30 minutes. When it is almost ready, preheat your oven to 400°F. Line a baking sheet with parchment paper.
- After 30 minutes, pat your tofu dry and slice into approximately 1/2 inch x 1 inch rectangles. Place tofu pieces onto baking sheet.
- Bake tofu for about 30 minutes. Flip tofu pieces over and bake another 5-10 minutes or until tofu is crispy on all sides. Remove tofu from oven and allow to cool.
- While tofu is cooking, make your sauce. Add all sauce ingredients into a small saucepan and bring to a simmer. Cook for about 8-10 minutes, until sauce has slightly thickened and reduced in half. Stir occasionally while allowing the sauce to simmer to keep everything evenly mixed and prevent sugar from clumping. Allow the sauce to cool. As the sauce cools, it will thicken even more, turning almost syrup-like.
- Drizzle tofu with sauce and garnish with scallions.
Source: Kirbie's Cravings
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