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Ingredients
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1 (12 ounce) package tofu
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2 tablespoons Japanese low-sodium soy sauce
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2 tablespoons Asian chili sauce
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2 tablespoons minced fresh ginger root
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1 ½ tablespoons hoisin sauce
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cooking spray
Directions
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Cover a plate with two paper towels. Place tofu on top and cover with two more paper towels. Place a heavy plate over the stack and let sit until liquid emerges from tofu, 5 to 30 minutes. Cut tofu into 1/2-inch strips.
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Combine soy sauce, chili sauce, ginger, and hoisin sauce in a large resealable plastic bag. Add tofu, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour.
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Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
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Remove tofu from marinade and shake off excess. Arrange on the prepared baking sheet. Discard remaining marinade.
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Bake in the preheated oven until firm, 30 to 35 minutes, flipping halfway through.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
Nutrition Facts (per serving)
88 | Calories |
4g | Fat |
6g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 88 | |
% Daily Value * | |
Total Fat 4g | 6% |
Saturated Fat 1g | 3% |
Cholesterol 0mg | 0% |
Sodium 686mg | 30% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 1g | 3% |
Total Sugars 2g | |
Protein 7g | 15% |
Vitamin C 1mg | 1% |
Calcium 298mg | 23% |
Iron 5mg | 28% |
Potassium 135mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.