This is a very quick recipe but tastes like something you would get from a Chinese restaurant, without all the MSG and other additives. I love how the marinade bakes on into a wonderfully crispy crust. This recipe is also gluten free.
1 package of extra firm tofu drained and pressed.
2 tbsp brown rice flour
2 tbsp tapioca starch
2 tbsp braggs liquid aminos, coconut aminos or gluten free tamari
2 tbsp water
1 tsp oil
1/2 tsp gluten free baking powder
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp chicken-style seasoning or vegetable bouillon
1/4 tsp sesame oil
1 cup fresh pineapple
1/4 cup braggs liquid aminos, coconut aminos or wheat free tamari
3-4 tbsp maple syrup or agave
2 tbsp water
1 tbsp tapioca starch
1/2 tsp sesame oil
1 clove of garlic, minced
Whisk marinade ingredients. Drain and press tofu to release extra water. Cut tofu into squares or triangles and spread marinade on. Careful, tofu is a bit delicate! Leave for 30 minutes at least, but feel free to let it stay longer, even overnight in the refrigerator will work.
Preheat oven to 400 degrees F. Bake tofu for 30 minutes, turning after 15 minutes.
Blend all sauce ingredients until smooth, then bring to boil. Pour onto tofu. I served it with brown jasmine rice and roasted brussel sprouts.
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