All the licky, succulent flavor of a rib but without the…rib! Smother the sauce all over the gingery root veg mash and it?s like a winter parade for your taste buds. These ribs make a dazzling presentation as a centerpiece for your spread, so serve them family style on your coolest serving platter. I love to serve it with steamed asparagus, but broccoli or bok choy would be really nice, too.
This recipe is from the Chinese New Year chapter of The Superfun Times Vegan Holiday Cookbook, but really, the book was designed to use the recipes year round. It doesn’t have to be a special occasion to have an awesome dinner! And of course you don’t have to stick to the chapter guidelines. Serve ribs on Hannukah if you feel like it. Total. Holiday. Anarchy.
Notes

~To get this recipe together in about an hour, preheat the oven for the tofu first. In the meantime, start putting the sauce together. While the sauce heats, get the tofu in the oven. And while those things are working away, throw together your root mash.

~There are a lot of super-firm tofus on the market these days, namely from Wildwood or Trader Joe?s. It?s tofu with very little moisture, so no pressing is necessary. To get the most out of it, simply give it a little squeeze with a paper towel before cooking. If you can?t find super-firm, go with extra-firm (and press it).

Ingredients

FOR THE TOFU:
2 (14-ounce) packages super-firm tofu, drained, each sliced into 8-pieces widthwise (see n...