Ingredients
Equipment
Method
Instructions
- Start by pressing the firm tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 15-20 minutes. Once pressed, cut the tofu into cubes or slices, depending on your preference.
- In a mixing bowl, combine the harissa paste, maple syrup, soy sauce or tamari, ginger powder, lime juice, and chopped mint leaves. Whisk until the mixture is well combined and smooth.
- Add the pressed tofu cubes to the marinade and toss gently to coat each piece evenly. Let the tofu marinate for at least 30 minutes, or longer for a more intense flavor.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Sprinkle the tapioca starch over the marinated tofu and toss again to ensure that each piece is coated. This will help create that sticky glaze during baking.
- Spread the coated tofu evenly on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until the tofu is golden brown and sticky.
- Once done, remove the tofu from the oven and let it cool slightly. Serve it over rice, quinoa, or a bed of greens. Drizzle any remaining marinade over the top for an extra kick of flavor.
Notes
- Press the tofu for at least 20 minutes for best results.
- Marinate the tofu overnight for deeper flavor.
- Store leftovers in an airtight container for up to 3 days.