Chili and Curry Baked Tofu | Dinner
If you like tofu and you like Indian-or Thai-style curries, you’ll love
this spicy baked tofu, which tastes like a slowly simmered curry in
each bite. Use the extra marinade to dress a bowl of plain steamed
1/3 cup coconut milk
1/2teaspoon garlic powder
1 teaspoon cumin
1 teaspoon curry powder
1/2 teaspoon turmeric
2–3 small chilies, minced
2 tablespoons maple syrup
1 (16-ounce) block firm or extra-firm tofu, sliced into thin strips
1. Whisk together coconut milk, garlic powder, cumin, curry, turmeric,
chilies, and maple syrup in a shallow bowl. Add tofu and marinate for at
least 1 hour, flipping once or twice to coat well.
2. Preheat oven to 425°F.
3. Transfer tofu to a casserole dish in a single layer, reserving marinade.
4. Bake for 8–10 minutes. Turn tofu over and spoon 1–2 tablespoons of
marinade over the tofu. Bake 10–12 more minutes.