- 1 teaspoon neutral oil
- 2 packages extra firm tofu, cubed, pressed with the water removed
- 1/4 cup tahini
- 1 tablepoon sriracha
- 2 teaspoons soy sauce or coconut amino
- 1 teaspoon agave or maple syrup
- 1 teaspoon rice wine vinegar
- 1 teaspoon garlic powder
- 2 tablepoons water
Preheat your oven to 400°F.
Coat a large sheet pan with oil and evenly distribute the tofu to avoid steaming. Bake for 40 minutes, taking out halfway to flip the cubes.
In a medium bowl combine the tahini, sriracha, soy sauce, agave, rice wine vinegar, garlic powder and water, whisking to combine.
Remove the baked tofu from the oven and add toss it with the tahini sauce.
Pair the tofu with your favorite grain and veggies.