Hi everyone! This week I made more marinated tofu, and it was another success, including the leftovers! For the marinade, I combined 3 tablespoons hoisin sauce, 1 tablespoon canola oil, 3 teaspoons Bragg liquid aminos, and 1 teaspoon sriracha. I baked the marinated tofu pieces for 15 minutes at 350°F, flipped them, and baked for another 10 minutes.
Served with quick-cooking brown rice, steamed asparagus, and some leftover marinade as a sauce.