Rosh Hashanah Vegan Honey Ginger Tofu
This easy to make meal is a great main dish for your Rosh Hashanah festivities, or a great dish to put you in the Rosh Hashanah mood. It features both maple syrup in place of honey for a sweet new year and ginger, a great fall flavor.
Servings: 2 servings
Equipment
- tofu press*
Ingredients
- 1 package extra firm tofu usually around 14oz
- 2 tbsp maple syrup or other sweet vegan syrup (like agave, vegan honey alternative, etc.)
- 2 tbsp cornstarch
- ¼ tsp ginger
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp salt plus more to taste
Sauce
- 2 parts maple syrup or other sweet vegan syrup (like agave, vegan honey alternative, etc.)
- 1 part sriracha
Other Ingredients
- rice, kale, ect. whatever you want to serve your tofu over
- green onions chopped
- sesame seeds
Instructions
- Press the tofu using the tofu press (or see note below) for approximately 1 hour. If using a tofu press, increase the pressure on the tofu every 15 minutes so the tofu releases as much water as possible.
- Once the tofu is pressed, preheat the oven to 415°F and line a baking sheet with parchment paper. Slice the tofu into ¼ inch cubes (or smaller). The smaller the cubes, the crispier the tofu.
- Add the tofu and other ingredients (not the sauce ingredients) to a bowl and mix well with a large spoon until the tofu is evenly coated.
- Transfer the tofu to the baking sheet in a single layer and place in the oven on the middle rack. Bake for 40 minutes, flipping the tofu over after 20 minutes.
- Make the sauce by mixing together 2 parts maple syrup to 1 part sriracha. You can scale up how much sauce you want depending on how sauce-y you want your tofu. I used about 2 tbsp maple syrup and 1 tbsp sriracha to start with.
- Mix the tofu with the sauce and serve over your favorite rice, lettuces, etc. Sprinkle sesame seeds and green onions on top if desired.
Notes
*If you don't have a tofu press, you can place your tofu on a dish towel covered plate and place another plate on top of it. Place something heavy on top of the plate covering the tofu, like a cookbook or large bowl. Swap out the towel occasionally during the hour the tofu is being pressed.