If you’ve never liked the thought of jiggly tofu, try baked tofu for a change of protein.  It’s firm, meaty & delicious!
I often make this for lunches if I don’t have any protein left from dinner. I typically dice up one or two pieces and add it to my salad for lunch and have it for a couple of dinners during the week with stir-fried veggies.  The marinade will keep for quite some time, so, you could marinate however much you’d like at a time and either bake it or grill it. I prefer it baked, since it absorbs more of the marinade that way.
 2 blocks organic firm tofu (I like the Silver King Curry or Seaweed tofu) cut into ½ “ slices. A block should give you 4 slices.
Combine:
3 Tbsp sambal oelak
6 Tbsp Thai sweet chili sauce
1 Tbsp wheat free tamari or Braggs
2 Tbsp fresh ground ginger
2 cloves crushed garlic
!/4 c toasted sesame seed oil
1 3/4 c olive oil
2 c rice vinegar
Mix all ingredients together.  Cut tofu into ½ ” silces and place on the bottom of a 9 x 12 pan.  Pour the marinade on top and let marinade for the day.  Drain most of the marinade with just enough to leave a layer on the bottom for baking. Bake at 350 degrees for 45 minutes.  Cut into 1″ pieces and add to your favourite salad or stir-fry.  Pour the remaining marinade in a container to use another time.
Baked Spicy Tofu

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