Crispy Tofu Bites

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 tsp Garlic powder

• Refrigerated

  • 1 lb Tofu, firm

• Condiments

  • 1 tbsp Honey
  • 2 tbsp Soy sauce
  • 1 tbsp Sriracha

• Baking & Spices

  • 1/3 cup Cornstarch

• Oils & Vinegars

  • 1 tbsp Coconut oil
  • 2 tbsp Rice vinegar

Found on purewow.com

Ingredients

• 1 pound firm tofu
• 1 tablespoon coconut oil
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon Sriracha
• 1½ teaspoons garlic powder
• ⅓
•  cup cornstarch

Directions

• 1. Remove the tofu from the package and drain well. Line a plate with paper towels and place the tofu on it. Top with some more paper towels and another plate. Place a heavy can on top of the plate (this will help squeeze some extra liquid out of the tofu). Let sit for at least 30 minutes (and up to overnight). 2. In a small bowl, whisk the coconut oil with the soy sauce, vinegar, honey, Sriracha and garlic powder to combine. 3. After the tofu has drained, slice it into 1-inch pieces. Cut the slices into 1½-inch triangles. Transfer the pieces to a large zip-top plastic bag. 4. Pour the marinade into the bag. Marinate the tofu for 1 to 1½ hours. 5. Preheat the oven to 375°F. Line a baking sheet with parchment paper. 6. Remove the tofu from the marinade (you can save the marinade and use it again; it also makes a good dipping sauce) and arrange the tofu on the prepared baking sheet. 7. Sift the cornstarch evenly over the tofu. Turn the pieces over and sprinkle again. 8. Bake the tofu until it is golden brown and very crisp, 20 to 25 minutes. Turn the tofu over halfway through baking so that both sides get crisp.  9. Serve the tofu warm, immediately, with sweet chile or soy dipping sauce. Leftover tofu can bestored in an airtight container in the refrigerator for up to five days.  Note: The tofu can also be used in other preparations. It’s great added to salads, inside sandwiches or even simply over rice.