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This tofu dish was actually inspired by some chicken I prepared for my family. The other night, I set aside some chicken wings from the batch I was using for chicken soup. I had plenty for the soup and figured that if I baked them, they’d be perfect for my husband as an appetizer of sorts. As I looked in the fridge for seasoning ideas, I eyed the bottle of sriracha sitting in the door. I eyed a few other potential ingredients, and settled on this sweet and spicy sauce mixture. While I was mixing it up, I had to dip a pinky in to test the sauce. Perfection! I needed to make it again. I knew that this sauce would be perfect for baked tofu – something I often make for myself and I’m always looking for new ways to flavor simple tofu.

So, I set out to do just that on Friday. As I took the tofu out of the oven, I had a little nibble, and was so thrilled that I chose to adapt the sauce mixture for tofu. It is a perfect lunch or dinner treat and fantastic when served over rice.



