Prep Time: 15 Minutes (+ time to press tofu)
Cook Time: 30 Minutes
Total Time: 45 Minutes
1 block Extra firm organic tofu (pressed)
1 tbsp. Chili sauce
2 tbsp. Tamari (or soy sauce/ coconut aminos)
3 tbsp. Rice wine vinegar
1 tbsp. Toasted sesame oil
1/3 tsp. Liquid smoke
1 tbsp. Fresh ginger (diced)
2 tbsp. Arrowroot powder
1/4 c. Water
1/4 c. Maple syrup
2 tbsp. Sesame seeds
1) Preheat the oven to 350 degrees.
2) Wrap the extra firm tofu in a reusable dish towel. Place the tofu between two plates and put a heavy cookbook on top to press out the liquid (at least 15 minutes).
3) While the tofu is being pressed make the sauce. Peel and chop the fresh ginger into small pieces. Then, in a medium size bowl, combine 1 tbsp. freshly diced ginger, 1 tbsp. chili sauce, 2 tbsp. tamari (or soy sauce/ coconut aminos), 3 tbsp. rice wine vinegar, 1 tbsp. toasted sesame oil, 1/3 tsp. liquid smoke, and 2 tbsp. arrowroot powder. Use a fork or whisk to mix the sauce together evenly.
4) After the liquid has been pressed from the tofu cut it into four even rectangles. Then, use a knife to lightly slice a criss cross pattern into the top side of the "tofu salmon."
5) Marinade each piece of tofu salmon in the sauce for 1 minute (on each side). Place the tofu pieces on a baking sheet. Sprinkle 2 tbsp. of sesame seeds on top of all of the pieces of tofu salmon. Bake at 350 for 30 minutes.
6) While the tofu is cooking place the remaining sauce in a sauté pan. Add 1/4 c. water and 1/4 c. maple syrup to the sauce. Turn the heat to a simmer and cook for 5 minutes, turning the mixture into a lightly thick sauce for drizzling.
7) Remove the tofu salmon from the oven (option to serve over rice) and drizzle the sauce onto each piece. Enjoy warm!
Serving Size: 4