Saucy Sweet Chilli and Soy Sauce Tofu
No, not that type of saucy – this one’s a tasty, no-strings-attached kind of saucy!
Sorry I’ve been a bit MIA this past week, I’ve been kept on my toes with lots of work and haven’t found the time to blog 😦 but that doesn’t mean I haven’t been cooking, so look out for more recipes to come.
Despite not making many appearances on Crunch and Chew, I love tofu. It is such a versatile food, featuring in dishes all the way from cheesecake to noodles. But sometimes there’s nothing better than plain old baked tofu in a quick + easy marinade for a simple weeknight dish that you can throw together in a pinch. If you’re ever in need – why not this dish? 🙂
- 250g block of extra firm tofu, drained and cut into cubes/rectangles and slashed (cuts made so that the marinade can penetrate the tofu)
- 1/4 cup soy sauce (I used a mixture of dark and light soy sauce, but plain dark works fine too)
- 1/3 cup sweet chilli sauce
- Fresh lime, to serve (opt.)
- Pour the soy sauce and sweet chilli sauce in a large ziploc bag and combine well.
- Place the tofu in the bag and coat pieces well in the sauce.
- Marinate for about 1 or 2 hours. Try to flip the bag halfway so the other side of the tofu can lie in the sauce too.
- Reserve the sauce and take out the tofu pieces. Bake them at 400F/200C in a baking pan lined with foil (lightly oiled with sesame oil if you wish) for 15-20 minutes or until cooked through.
- While the tofu is baking, pour the sauce into a small saucepan and heat gently until reduced and thick.
- Serve tofu with the thick sauce and a squeeze of fresh lime juice.
I find that ‘slashing’ the tofu like this always helps to get the flavor of the marinade right into the center of it:
Everything in the ziploc baggie, makes clean up so easy!
I would highly recommend serving it with that squish of lime, it counteracts nicely with the thick, salty and sweet sauce.
Delish, served on one of my favorite plates 🙂