Crispy Garlic Tofu Bites

Even if you're not a tofu fan, these crispy nuggets are hard to keep out of your mouth. The recipe includes tamarind, an herb native to India that has been cultivated for its pungent acidic flavor since prehistoric times. Tamarind can be found as a frozen paste, a liquid concentrate, or fresh in pods. The porous tofu soaks up the tamarind's bittersweet flavor and forms a caramelized crust around each bite with the tamari, ginger and garlic. The crunchy roasted sunflower seeds add contrasting texture. These are excellent hot from the oven or chilled. Adapted from Whole Foods.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1⁄2 cup low-sodium tamari
• 6  garlic cloves, minced, about 3 teaspoons
• 2 1⁄2 tablespoons lemon juice
• 1⁄2 cup  orange juice concentrate
• 1⁄2 cup tamarind paste
• 1⁄2 cup ketchup
• 1  tablespoon  minced fresh ginger
• 1⁄2 teaspoon curry powder
• 1⁄2 teaspoon garam masala
• 1 1⁄2 tablespoons molasses
• 4  teaspoons cornstarch
• 1  tablespoon cold water
• 1  lb extra firm tofu, pressed (cover with paper towels, place heavy pan or can on top to press out liquid)
• 1  cup sunflower seeds, toasted

Directions

1. Combine tamari, garlic, lemon juice, orange juice, tamarind paste, ketchup, ginger, curry powder, garam masala, and molasses in a small saucepan. Bring to a rolling simmer.
2. Combine cornstarch and cold water. With the sauce simmering slowly, whisk in diluted cornstarch. Simmer sauce for one minute, then remove the pan from the heat.
3. When tofu is ready, cut it into 1-inch squares, coat it in marinade and marinate for two hours in the refrigerator.
4. Preheat the oven to 400°F.
5. Roll the tofu cubes in sunflower seeds until well coated. Place the tofu on a lightly oiled baking pan. Bake for about 25 minutes, or until deep golden brown, turning the pan once during the cooking process.
6. Enjoy!