Photo by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jaime
Chef Sophia Roe, the host of Counter Space on Vice, knows exactly how to get tofu crispy and flavorful: Add cornstarch to the marinade so the tofu cubes develop a nice crust in the oven (without the mess of stovetop frying). The nama shoyu or coconut aminos called for in this recipe are both substitutes for soy sauce (which you can also use) that are naturally lower in sodium yet still deliver deep, rich umami flavor. Nama shoyu is unpasteurized soy sauce, which means it contains wheat; coconut aminos are made by fermenting coconut blossom nectar, making it a gluten-free alternative.
