Servings: 4

1 block extra firm refrigerated tofu 1 block extra firm refrigerated tofu
1 Tbl oil 1 Tbl oil
2 Tbl Bragg’s or soy sauce 2 Tbl Bragg’s or soy sauce
 
For the sauce: subheading: For the sauce:
1/3 c ketchup ⅓ c ketchup
1/4 c Thai sweet chili sauce (see note) ¼ c Thai sweet chili sauce (see note)
1 tsp minced garlic 1 tsp minced garlic
1 tsp minced ginger 1 tsp minced ginger
1/4 tsp salt ¼ tsp salt

Cut the tofu into 1” cubes.
Toss with oil and soy in a baking dish. Bake at 400 for 30 mins, stirring occasionally. It will first lose moisture, then start to dry and become firm.
Mix the sauce in a small dish.
When the tofu has started to brown And the water in the pan has mostly evaporated, add the sauce and toss to coat. Bake another 10 minutes or so to cook the sauce down into a glaze.

Sweet Thai chili sauce is very thick, clear red, and has flakes of chilis and their seeds suspended in it. To make your own, mix 1/4 c water, 2tsp cornstarch, and hot stuff to taste (chili flakes, cayenne, hot sauce, chili/garlic paste, etc.). Add sugar or honey to your desired sweetness (or omit for a less sweet bbq). For this recipe, just mix with the ketchup and continue with baking. If you want to use the chili sauce on its own, heat it a few minutes until it clears and thickens.  Sweet Thai chili sauce is very thick, clear red, and has flakes of chilis and their seeds suspended in it. To make your own, mix ¼ c water, 2tsp cornstarch, and hot stuff to taste (chili flakes, cayenne, hot sauce, chili/garlic paste, etc.). Add sugar or honey to your desired sweetness (or omit for a less sweet bbq). For this recipe, just mix with the ketchup and continue with baking. If you want to use the chili sauce on its own, heat it a few minutes until it clears and thickens.