• 1 12-ounce package extra firm tofu
• 1 Tbsp sesame oil
• 4 Tbsp reduced-sodium tamari (or soy sauce if not GF)
• 3 Tbsp maple syrup
• 2 Tbsp Moxie Nosh Almond Butter
• 2 Tbsp lime juice
• 1-2 tsp chili garlic sauce (or 1/2 tsp red pepper flake // or 1-2 Thai chilies, minced
Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Wrap tofu in a clean, absorbent towel and set something heavy on top (like a cast-iron skillet) to press out excess moisture.
Once oven is preheated, unwrap tofu and cut into small cubes. Arrange on the baking sheet and bake for 25-30 minutes or until puffy, dried out, and slightly crispy on the edges.
In a small mixing bowl, add the sesame oil, tamari, maple syrup, almond butter, lime juice, and chili garlic sauce/red pepper flake/Thai chilies. Whisk to combine. Set aside.
Add baked tofu to the almond butter-tamari sauce and let marinate for 5 minutes, stirring occasionally.
Heat a large skillet over medium heat. Once hot, add the tofu.
Cook for about 5 minutes, stirring occasionally, until browned on all sides and slightly caramelized. Remove from pan and set aside.
Serve as is or over cooked rice or cauliflower rice. For more heat, serve with chili garlic sauce or Sriracha.