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  Red Hot Tofu



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2 pounds extra firm tofu cut into 1”x2” rectangles, pressed for 20 minutes
1/4 cup honey
1/4 cup ketchup
1/4 cup tamari
1/4 cup olive oil
2 Tablespoons rice wine vinegar
1 teaspoon each Frank’s hot sauce and Sriracha (use your favorite hot sauces; add more to taste)

Preheat oven to 400 degrees. Line roasting pan or cookie sheet with parchment.
Press tofu and set aside.
Add remaining ingredients in a gallon zip-top bag and “squish” to combine.
Add tofu and marinate for one hour or overnight in the refrigerator.
Remove from bag and place in one layer on parchment-lined pan.
Bake 15 minutes then lower temperature to 350 and bake 30-45 minutes
until edges darken and marinade is baked-on—total cooking time 45-60 minutes.
Serve hot or warm in a stir fry or on a sandwich.
Cover and refrigerate leftovers.

Copyright © 2015 Stefanie Samara Hamblen