RECIPE MAKES 16 PORK SERVINGS and 8 TOFU SERVINGS (can substitute 6 oz chicken breast for each 6 ounces of pork for non-pork, non-tofu eaters)

1. Preheat oven to 400 degrees.

2. PREPARE TOFU

Wrap blocks of tofu with paper towels and place between two plates with book on top for 15 minutes to press out excess water.

Then slice each tofu block on long thin edge to make 4 thin slabs/steaks.

3. PREPARE PORK TENDERLOIN

Tenderloins are usually trimmed well and of uniform thickness, but if not, trim any excess fat, and if one end is particular thin, fold it over and secure with twine to make a generally uniform thickness along the length of the tenderloin.

4. PREPARE MARINADE FOR PORK AND TOFU

In a shallow dish, whisk together olive oil, soy sauce, rice vinegar, maple syrup (or honey), siracha, garlic powder, onion powder, salt.

5. TOFU STEAKS

Drench each piece of tofu in the sauce ingredients then lay flat on the baking sheet. Bake for 30 minutes, flipping each piece of tofu midway through.

6. ROAST PORK TENDERLOIN

With remaining marinade, coat tenderloin on all sides. Place on baking tray. Bake for 20-30 minutes until internal temperature is 145-155 degrees in the middle of the thickest part.

(If substituting in chicken breasts, cook for 10 min, flip, cook another 10 minutes and check temperature, flip again if more time needed. Cook until internal temperature of chicken is 165 degrees at thickest part)