Baked Tofu Bites on a Bed of Leafy Romaine
Description
A simplified baked tofu-bite recipe served on a bed of leafy romaine, spritzed with raspberry vinaigrette, and garnished with fresh sliced strawberries.
Ingredients
•
1 (16 ounce) package extra-firm tofu, sliced 1/2 inch thick
•
cooking spray
•
1/2 cup teriyaki sauce
•
1 tablespoon sesame seeds
•
1 clove garlic, minced
•
1 teaspoon hot sauce
•
1/2 teaspoon white sugar
•
1 small head romaine lettuce, or to taste, torn
•
3 strawberries, or more to taste, sliced
•
1/4 cup raspberry vinaigrette dressing
Directions
1
Lay tofu slices onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
2
Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
3
Stir teriyaki sauce, sesame seeds, garlic, hot sauce, and sugar together in a bowl. Cut pressed tofu into 1/2-inch cubes and add to teriyaki sauce mixture; stir gently to coat. Cover bowl with plastic wrap and marinate 5 to 10 minutes.
4
Spread tofu onto prepared baking sheet and bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, about 15 minutes more.
5
Prepare a bed of romaine lettuce on a salad platter. Arrange strawberry slices around the edge of the lettuce bed. Spritz or drizzle raspberry vinaigrette over the lettuce. Pile warm baked tofu onto the lettuce.