Ali Cooks: Baked Sriracha Barbeque Tofu

Sunday night stir fry (courtesy of Chef Brian) results in leftover tofu for Ali on Monday...

What to do, what to do...

But hey, I collect recipes for goodness sake!  And sure enough, there was a yummy-sounding recipe with an exotic ingredient for me to test out for dinner!  Sriracha Barbeque Tofu became the game plan.

There were a few challenges to dinner...such as not having a basting brush and also having to adjust to using a gas oven (which is way more different than an electric oven, in my opinion).  No tragedies to report though, and lots of delicious, sweet and spicy sauce leftover.  I decided to cook some leftover stir fry veggies in the sauce to ensure that I used up every last drop!

And even be proud of Brian--usually I give him a hard time for always eating pasta for dinner, but he took his uncooked chicken and made chicken schnitzel!  It turned out great (as far as smell and looks go--no meat for me!).

Be adventurous and hop on the tofu bandwagon.

Or...maybe just make the sauce for marinading your meat in!  ;)

Baked Sriracha Barbeque Tofu

*adapted from LeafAndGrain.com

Ingredients:

1 Package extra firm tofu, rinsed, pressed, and sliced 1/4″ thick
1/2 tbs Tomato paste
1/4 tsp Ground cumin
2 tsp Soy sauce
1/2 cup Ketchup
1 tbs Apple cider vinegar
1 1/2 tbs Honey
2-4 tbs Sriracha sauce (depending on how spicy you like it)
3/4 tsp Salt

Instructions:

Preheat the oven to 400°F.  Place the tofu slices on a well greased baking sheet and set aside.  

 

In a small pot, add in the tomato paste, cumin, and the remaining ingredients, whisking together simmering for 5 minutes.  

 

Brush the marinade over the top side of the tofu slices and place the sheet in the oven.  Bake for 15-20 minutes, then flip the pieces and brush with additional sauce. Bake for 15-20 additional minutes and then...enjoy!