- 1 block firm tofu (extra firm works best to not fall apart), cut into 1 cm cubes
- 4 tbsp tahini
- 2 tbsp sweet chili sauce (any random brand will work)
Preheat oven to 400F. Mix the tahini and sweet child sauce together, adding small amounts of water to make it more liquid-y as to easier spread over the tofu. I just eyeball the amount of water and keep adding a little at a time. Once the sauce is sufficiently liquid, add the tofu and mix to coat. Place on a baking sheet and bake for 20-25 minutes, or until golden and crispy.
Serve with sushi rice, avocado, baked kabocha squash, kimchi, and yellow turnip pickles for the full experience! 🙂