Thai Peanut Tofu

Ingredients
1 12 to 14 ounce block of firm or extra firm tofu
1/4 cup peanut butter (creamy peanut butter is best)
1/2 teaspoon ground ginger
2 tablespoons lime juice or orange juice
1 tablespoon soy sauce
2 tablespoons sesame oil (olive oil can be used if you're in a pinch)
3 tablespoons maple syrup, honey or agave nectar
1 tablespoon sweet chili sauce (hot sauce or cayenne pepper for a spicer dish)

Directions
First, press your tofu. If you don't know how, check out the
instructions here: How to press tofu. Once your tofu is well-pressed,
cut it into your desired shapes. Thin slabs, triangles, or even
small bite-sized shapes will work.

One your tofu is ready to go, pre-heat the oven to 400 F. I
highly recommend lining a baking tray with aluminum foil if
you can, since baked tofu sometimes gets a bit sticky, and
the foil makes clean up super easy.

Next, prepare the sauce. Whisk together the peanut butter
(I like to melt it slightly in the microwave for just a few
seconds to make this easier) with the ginger, lime juice or
orange juice, soy sauce, sesame oil, maple syrup, and sweet
chili sauce.

Before you bake your tofu, give the sauce a quick taste. It
should be delicious! If not, adjust the seasonings to taste.

Coat the tofu with the peanut sauce on all sides. You can
transfer the sauce to a wide shallow bowl or dish and dip it
in, or use a pastry brush to coat each piece by hand if you're
working with larger pieces of tofu. I like to dip it, then
brush on extra sauce.

Bake the tofu in the oven for about 15 to 17 minutes, keeping
an eye on it so they don't burn. Turn pieces over, and bake
another 10 to 15 minutes.

I highly recommend adding even more sauce after your tofu pieces
come out of the oven since that's really the best part!

In a hurry? This tofu can also be broiled in the oven for
about 3 to 4 minutes per side. Keep an eye on it so it doesn't burn.