These sweet-and-spicy tofu bites are great party food, and they’re pretty awesome for supper, too.
There are two keys to these tofu bites:
- Pressing – It’s super critical that you press the tofu well for this recipe. If you want the tofu to drink in all of that sweet, spicy, magical marinade, you have to get the excess water out first. The EZ Tofu Press makes this simple, and I like how it doesn’t warp the shape of the tofu. It leaves you with a well-pressed block that you can cut into perfect little cubes.
- Marinating – You really do need to marinate these either all day (6-8 hours) or overnight. I like to do these overnight, so they’re ready to pop into the oven whenever I’m ready to cook.
You can use a store-bought creamy dressing for dipping these tofu bites, but my favorite dip for them by far is my cashew ranch. It’s creamy, mellow, and so simple to make.
Agave Sriracha Tofu Bites with Cashew Ranch
Yield: 32 cubes, about 8 servings
- 1 block extra firm tofu, pressed and cut into 1″ cubes (My block yielded 32 cubes.)
- 1/4 cup agave nectar
- 1/4 cup sriracha sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons olive oil
- 1 tablespoon toasted sesame oil (optional – You can use more olive oil, if you prefer.)
- 3/4 cups Cashew Ranch (or your favorite creamy dressing)
- In a small bowl, whisk together the agave, sriracha, soy sauce, and oils.
- In an 8×8″ shallow pan, gently toss the tofu in the sriracha mixture, making sure to coat the cubes well.
- When you’re ready to cook, preheat the oven to 425F.
- Arrange the marinated tofu on a greased cookie sheet or one lined with a Silpat. Bake for 30 minutes.
- Serve with plenty of cashew ranch for dipping!
PRO TIP: Don’t toss that leftover marinade! It will keep for about a week in the fridge, so you can use it to marinate one more batch of tofu or tempeh to bake or saute.