1 (14 ounce) Block Extra Firm Tofu, rinsed and pressed dry
1/4 Cup Justin's Classic Peanut Butter
1 Tablespoon Tamari (or Soy Sauce)
1 Tablespoon Rice Vinegar
2 Teaspoons Olive Oil
1 Teaspoon Honey
1 Clove Garlic, minced
2 Teaspoons Fresh Ginger, minced
1/8 Teaspoon Red Pepper Flakes
2 Teaspoons Sesame Seeds
Veggies: Cauliflower Rice, Red Pepper Slices, Spinach Leaves, Sweet Potato Spirals, Avocado
Preheat oven to 400 F.
Slice tofu into 1" cubes and place on a large baking sheet lined with parchment paper. Lightly spray tofu with cooking spray and bake until golden brown and just crisp, 30-40 minutes, flipping halfway through. Cool completely
In a large bowl, mix together peanut butter, tamari, rice vinegar, olive oil honey, ginger, garlic and red pepper flakes. Add in baked tofu and toss to coat. Sprinkle with sesame seeds. Refrigerate at least one hour.
Serve tofu over a bed of veggies or salad. Enjoy!