The first time I ever cooked tofu it came out a soggy mess. I didn’t crack cooking tofu until a couple of weeks ago, when I seasoned it and baked it. Since tofu may be hanging around in my life for a little while it looked like I should try some different flavours and marinades. Enter my super simple Honey, Soy & Spice take on a vegan staple…
- 1tbsp soy sauce
- 1tsp runny honey
- 1/2tsp hot chilli powder
- 1tsp Chinese 5 spice
- 100g tofu (I used Cauldron Original Tofu, and having drained it just pressed as much liquid as possible out using my hands. I’m too lazy to press it overnight, and simply didn’t have the time or patience to faff about)
- 24 hours before you need the tofu it will need to marinate. So, mix your spices in to the soy sauce, and place your tofu into a tub. Pour the soy sauce and spice mix, followed by the honey, over the top. Turn the tofu in the mixture a few times until evenly coated.
- Following this place a lid on the tub, and then place it into the fridge for up to 24 hours (the longer you leave it the better the flavour); you will need the turn the tofu over three or four times to ensure it is evenly coated in your marinade.
- Okay, time to get cooking. Preheat the oven to 180*c, and using a sharp knife slice your tofu into eight pieces. Spray a baking tray with cooking spray, and place the slices onto the tray. At this point I poured any remaining marinade over the tofu, before placing this into the oven for 15 minutes.
- After 15 minutes remove the tofu from the oven, carefully turn each slice over, and return to the oven for 20 minutes, turning the heat up to 200*c in order to get a good crisp exterior.
- Serve immediately with your choice of sides; I went for sweet potato cubes, kale, and leftover stir fried vegetables.