| 1.3 | lb | chicken thigh |
| 0.5 | lb | tofu |
| 0.25 | cup | cornstarch |
| 1 | tsp | salt |
| 1.1 | tsp | sugar |
| 1.1 | tsp | ginger powder |
| 1.1 | tsp | garlic powder |
| 1.1 | tsp | chili flakes |
| 1.5 | tsp | honey |
| 0.7 | tbsp | soy sauce |
| 0.5 | tsp | chili flakes |
| 0.25 | tsp | lemon juice |
Spice Rub:
salt (light)
sugar
ginger powder
garlic powder
chili flakes (or cayenne for a spicier result, or paprika for a non-spicy dish
Glaze:
honey
soy sauce (USE gluten free for KT)
chili flakes (or cayenne for a spicier result, or paprika for a non-spicy dish)
lemon juice
1. Preheat the oven to 425°F (150°C). Combine the dry rub ingredients in a bowl, mix well, and set aside.
Remove the tofu from the package.
Press the tofu by placing it between two towels or a few paper towels and put a heavy object on top.
Let the extra liquid press out of the tofu for ideally 30 minutes. If you're in a hurry you can safely skip this step, but even just a few minutes will really help the tofu crisp up well!
Once pressed, cut the tofu into thick slices
2. Rub spice mix to chicken and tofu. Place in well oiled sheet pan and put in oven until chicken is cooked.
3. While the chicken bakes, prepare the glaze. Combine the honey, soy sauce, ginger, and chili flakes in a small pot.
Bring to a boil over medium heat, then reduce to a simmer. Simmer, stirring regularly, for about 20 minutes or until the sauce is thick enough to coat the back of a spoon.
Remove the pot from the heat and mix in the lemon juice. Set aside and let cool. The sauce will thicken further once cooled. If not use cornstarch slurry.
4. near the end. Turn the broiler on and brush a thick layer of glaze over each chicken and tofu. Broil for 3 to 5 minutes, or until the glaze thickens and bubbles. Remove the baking sheet and apply another layer of glaze, and broil for another 3 to 5 minutes