Ingredients

1 Tablespoon liquid aminos, tamari, or soy sauce
1 Tablespoon coconut aminos
1 Tablespoon toasted sesame oil
1 Tablespoon apple cider vinegar
1 Tablespoon sambal oelek
1 Tablespoon peanut butter
3 Tablespoons water (this gets added last)

Directions

Put the peanut butter and two or three of the other ingredients other than the water into whatever vessel you’re going to use to marinate your tofu, and whisk it until smooth. Now add the rest of the ingredients, adding the water last, whisking after each addition.

Press your tofu for about fifteen minutes, and then cut into cubes. We get about twenty cubes out of a 16-ounce package of water-packed tofu. Place the tofu cubes into the marinade, and marinate for at least a couple of hours. We marinate our tofu in a Rubbermaid ‘Brilliance’ container because they seal up water-tight, so that we can just flip the whole thing over every so often to make sure that the tofu gets completely coated in all that yummy marinade. (The Rubbermaid ‘Brilliance’ line is BPA free.)

Once done marinating cook it however you want. Here’s how we do it: We preheat the oven to 400°. Then we line a sheet pan with parchment paper, and spray it lightly with olive oil spray. Then we place the tofu cubes on the parchment paper, and then spray olive oil lightly across the tops of the cubes. We bake it for 30 to 35 minutes, turning the cubes over at about 20 minutes.

Regardless of how you choose to cook the tofu, you will have some marinade left over. Remember that we said it doesn’t taste nearly so good ‘raw’ as it does once it’s cooked. We’re lazy, so we just pour it over some cooked rice and microwave that, but depending on how you choose to cook your tofu you can also incorporate the marinade into your cooking.