Product Highlight: Horseshoe Brand Hot Sauce
I love spicy food… Raf does not. He tries, but usually ends up sweating, says his lips are burning and taps out before he can clear his plate. So I don’t often cook with a lot of spice, however I do frequently add hot sauce to my own plate and Horseshoe Brand Hot Sauce is by far my favorite. They have so many different sauces with varying ingredients and heat levels to add flavor and spice (and everything nice) to whatever you are eating. They also use high quality, fresh ingredients to create their delicious sauces. What’s not to love?!
So before I get into the tofu recipe I want to tell you a little more about how I use some of their sauces... Horseshoe Brand peach hot sauce is top of my list of condiments. I use it like ketchup, it goes on everything! With its mild heat and touch of peachy sweetness... I can’t eat eggs without it anymore. The Korean Ginger hot sauce, which is a newer flavor, is quickly becoming a second go-to for me. That is what I use for the marinated tofu (recipe below) but I think of it like a more flavorful sriracha. Anything sriracha can do, this sauce can do better. They also have a roasted garlic sauce which is great mixed into the yolks of hard-boiled eggs for a spicy garlic deviled egg or add a dash to your bloody mary mix to amp up the flavor. The kiwi jalapeno sauce is amazing with a mild heat, it can be mixed with avocado for a quick and easy guac like dip or use it to top your avocado toast. And that is just to name a few of their delicious sauces and how to use them.
Now, for the marinated tofu... I typically use firm tofu which I press for about 20 minutes before mixing it into the marinade. I like to slice the block of tofu into three even slices and lay them next to each other on a few paper towels (or a clean tea towel), top them with a few more paper towels and then a cast iron skillet for some weight to help drain the moisture. This helps create a better texture for the tofu. After I press the tofu, I cut it into 1 inch cubes and toss it in the marinade. Allow it to hang out in the marinade for at least a half hour or up to 24. I will often mix up the marinade and tofu the night before I plan to cook it. Leave it in the fridge overnight and bake it when I am ready for dinner the following day. It is also a great option for meal preping, make a big batch and keep in the fridge to eat throughout the week. You can easily add it to bowls or salads or just eat it as a snack.
Spicy Marinated Tofu
Ingredients
- 1 block (14 oz) firm tofu
- 3 tablespoons Horseshoe Brand Korean Ginger Hot Sauce
- 3 tablespoons Soy Sauce
- 1 tablespoon maple syrup
- 2 tablespoons olive oil
- 1 large clove of garlic, minced or grated
- Optional: Steamed broccoli, brown rice, scallions and extra hot sauce for serving
Instructions
- PRESS: Start by pressing the tofu to remove the excess liquid. Open the package and drain the liquid. Slice the tofu into 3 even pieces. Lay them on a few paper towels or clean tea towel, top with more paper or tea towels and then top with some weight (a cast iron skillet or sheet pan with some cans of beans). Allow that to rest for about 20 minutes.
- MIX: While the tofu is pressing, mix the remixing ingredients in a medium bowl for the marinade.
- COMBINE: Once the tofu has been pressed, cut into 1-inch cubes. Toss the tofu with the marinade mixture. Leave the tofu to soak up the flavor for at least a half hour (or up to 24 hours, stored in the fridge overnight).
- BAKE: When ready to bake, preheat the oven to 375 degrees. Line a baking sheet with foil and spray with avocado oil. Pour the tofu and any excess marinade onto the sheet pan and spread out into an even layer. Bake for 25-30 minutes, turning half way through, until the edges turn brown and crispy.
- SERVING SUGGESTION: Enjoy the tofu over brown rice with a side of steamed broccoli (or your favorite veggie) topped with sliced scallions and extra Korean ginger hot sauce for delicious healthy meal.