Crispy on the outside and soft on the inside these little bites add great texture to salads (like my rainbow brown rice sesame bowl), stir-frys or sandwiches. I make a big batch and keep them in the fridge for easy meal prep throughout the week.
Drain the tofu. If you have a tofu press then press that tofu. If you don't, like me, then just wrap it in a paper towel, put it on a plate and place something heavy on top (i.e. a really heaving chopping board). Leave for 30 minutes to get rid of all the excess liquid
Cut the tofu into cubes (think chicken nugget like) and place into a glass storage container with a lid
Mix all the marinade ingredients together and pour over the tofu. Cover and pop in the fridge for at least 2 hours and up to 8. Give it a bit of a shake occasionally to redistribute the marinade
Preheat the oven to 350
Drain the tofu cubes (keep the marinade - it makes a great salad dressing - it's the same dressing I use for my Rainbow Brown Rice Sesame Bowl) and place on a baking sheet lined with parchment paper. Pop in the oven for 45 minutes or until they are brown and crispy. Turn occasionally
Once brown and crispy remove from the oven and enjoy! Or, store in an airtight container in the fridge for 3-4 days
Kept covered in the fridge, these will last about 3-4 days