CRISPY ASIAN BAKED TOFU

Crispy on the outside and soft on the inside these little bites of Crispy Asian Baked Tofu 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 clove garlic peeled and finely chopped
2 tsp minced fresh ginger
2 tbsp water
1 tsp Sriracha

View the full recipe at Whole Food Bellies →