This is a very good Asian inspired tofu dish that I've made many times over the past couple of years after I adapted it from the version on AllRecipes. It's quick, easy, yummy, and the way I make tofu most often! We even like it when it uncooked, it's so yummy. The flavor is kind of a cross between teriyaki sauce and barbecue sauce. You can either bake it or cook it on the stove. Both are great, but go for the pan frying method if you want crisper tofu. Cooked that way, it would be a good recipe to try on a reluctant tofu eater because the tofu isn't too soft and the sauce is quite flavorful and appealing. Either way, it is perfect with steamed rice and Garlic Roasted Broccoli made with sesame oil instead of olive oil. The two baking dishes can be in the oven together.
Quick note: In spite of what the original recipe says, I've never been able to get the tofu golden brown or crisp in the oven. It stays pretty soft, even if you bake it for an hour. Baking it longer than 30 minutes or so does make the sauce start to burn a bit, so you'll want to line the pan with aluminum foil unless scrubbing baking dishes for hours is your idea of a good time.
Here's a photo of the tofu prepared on the stove. I scooped up the tofu cubes with a slotted spoon and had the extra sauce on the side to go in Fresh Spring Rolls with Tofu.
2 T ketchup
2 T honey (or maple syrup to make it vegan)
1/4 C soy sauce
1 T white vinegar
1/2 t hot sauce (Sriracha is good!)
1/4 t pepper
1/4 t garlic powder or 1 minced clove
2 T sesame seeds or chopped cashews (optional)
16 oz extra firm tofu, cut into 3/4 inch cubes (get the water packed kind in the refrigerated section!)
To bake in the oven (resulting in softer tofu):
In a medium bowl, stir together ketchup and honey, then stir in soy sauce a little at a time until all is added and the sauce is smooth. Stir in all remaining ingredients except tofu. Add cubed tofu, toss to coat, and let marinate on the counter for 5 minutes if you're in a hurry or covered in the refrigerator for a few hours if you have the time. When you're ready to bake it, preheat the oven to 375 and line an 8 by 8 inch pan with greased foil for easy clean up. Pour in tofu and bake 15 minutes, stir, then bake 15 minutes longer.
To cook on the stove (resulting in crispier tofu):
In a medium bowl, stir together ketchup and honey, then stir in soy
sauce a little at a time until all is added and the sauce is smooth.
Stir in all remaining ingredients except tofu. Heat a tablespoon of oil in a nonstick skillet over medium-high, then add the tofu and saute, stirring occasionally, until tofu is light golden and crisp all over. This will take 15 to 20 minutes. If you're using the sesame seeds or cashews, add them at the end and saute for a minute or so until they're golden. Pour in the sauce and cook, stirring frequently, until it has thickened a bit, about 2 to 3 minutes.
Yield: 2 to 4 servings