Crispy Asian Baked Tofu

Crispy on the outside and soft on the inside, these little bites add great texture to salads (like my rainbow brown rice sesame bowl), stir-frys or sandwiches. I make a big batch and keep them in the fridge for easy meal prep throughout the week.

1 pound firm tofu (look for non GMO project verified)
1 tbsp toasted sesame oil
1 tbsp tamari
1 tbsp red wine vinegar
1 tbsp apple cider vinegar
1 garlic clove, peeled and finely chopped
2 tsp minced fresh ginger
2 tbsp water
1 tsp Sriracha

View the full recipe at Whole Food Bellies →