Sriracha tofu is first marinated to infuse savory flavors and then roasted to a light golden-brown, then tossed in a slightly sweet and spicy sauce while it's still warm. This can be added to greens or rice with crunchy veggies and garnished with a squeeze of lime, toasted sesame seeds and scallions. V, GF.
1 block extra firm tofu, pressed & cubed (organic or non-GMO if possible)
2 tsp sriracha
1 Tbsp low-sodium tamari (or coconut aminos)
Juice of half a lime
2 Tbsp sriracha
2 Tbsp tamari
2 tsp maple syrup
1 tsp sesame oil, optional
Lime wedges, toasted sesame seeds, scallions
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
To a medium container with an airtight lid, add the tofu marinade ingredients and whisk together. Add the cubed tofu and seal with lid. Gently shake the tofu to evenly coat with marinade. Refrigerate for a minimum of 30 minutes or overnight.
Add tofu to the baking sheet and evenly space to ensure browning. Place on the middle rack of the oven. Roast tofu for 25-30 minutes or until light golden brown.
In the meantime, make the sauce by adding all the ingredients to a medium bowl. Whisk until combined. Add the warm, roasted tofu to the bowl and gently toss until coated.
Garnish as desired. Enjoy!