Dark soy sauce is my favourite marinade for tofu as it adds drama to this pale and sometimes unloved ingredient. I make this during the week when I don’t have time to marinate the tofu for longer than a few minutes but it doesn’t matter, the dark soy sauce works its magic and the tofu comes out of the oven sticky, savoury and delicious.
I use Tofoo or Cauldron tofu but any firm tofu will work. For the chilli sauce I use Korean gochujang paste, which I mix with a tablespoon of water as it comes out of the tub practically solid. When I don’t have gochujang in the fridge I use sriracha or sweet chilli sauce. The type of chilli sauce doesn’t really matter as it’s the soy sauce that’s the workhorse here.
The roasted tofu goes really well with rice or noodles. In the picture I’ve paired it with Pad Thai made from a Taste Thai meal kit. I’ve recently started making Pad Thai from scratch (there’s room for improvement) but I grab these meal kits when they’re reduced as they’re good for midweek dinners.
- 1 block firm tofu (I use a 280g block of Tofoo)
- 1 tbsp dark soy sauce
- 1 tbsp chili sauce
- 1 tsp maple syrup (plus extra for drizzling)
- spring onion or sesame seeds to top (optional)
- olive or rapeseed oil
- Preheat your oven to 200°C (180°C fan) and line a baking tray with greaseproof paper (I find the tofu tends to stick to tin foil). Drizzle the paper with a little olive or rapeseed oil.
- Add 1 tablespoon each of dark soy sauce and chilli sauce and 1 teaspoon of maple syrup into a medium sized bowl and mix well.
- Cut the tofu block into 2cm cubes, add it to the marinade and mix until the tofu is completely coated.
- Spread the tofu cubes over the baking tray and roast in the oven for 20 minutes.
- When the tofu is ready, drizzle over a little extra maple syrup and optionally garnish with sliced spring onion or sesame seeds.