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¼ cup soy sauce or tamari

2TBS lime juice

1TBS fresh ginger

2tsp Sriracha

¼ cup rice vinegar

2TBS brown sugar

2tsp toasted sesame oil

2 cloves garlic

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1. Use extra-firm tofu, drain it, wrap it in some paper towels or a clean dish cloth, put it between two plates, and put some weight on it like a can of beans. This will press out the water and can take up to 30 minutes.

2. Next, mix together you marinade in a shallow, rimmed dish like a pie plate or a small sheet pan. Something big enough that all of the tofu can marinate single layered.

3. Cut the tofu into width-wise planks no thicker than ¼”. You should get about 12 slices from your brick/block of tofu. Put this in the marinade, make sure all the pieces are covered, and let that sit in the fridge for at least 2 hours and up to 8 hours. Stir it around every now and then if you remember.

4. When you are ready, set the oven to 450F. Grease a rimmed baking sheet.

5. Take the tofu out of the marinade (save the marinade) and arrange the planks on the sheet single layer. Bake for 15 minutes, flip, and spoon more marinade onto each piece. Bake for 10 more minutes, flip, and spoon marinade onto each piece again. Bake for 5 more minutes. The edges should start to look a little burnt. Let it sit for a few minutes then cut into pieces however you would like.

6. Great addition to salads, wraps, and pastas.

I made this to go on a brioche bun with picked onions, avocado, and lettuce