Crispy Tofu Bites & Its Dip

16 ounces firm tofu

Salt and cracked black pepper

2 tablespoons grapeseed oil

2 cloves garlic, sliced

1 nub ginger, peeled (about the size of half your pinky finger)

2 tablespoons wheat-free tamari

2 tablespoons rice wine vinegar

3 tablespoons sesame oil

9 tablespoons grapeseed oil

Preparing to roast. Preheat the oven to 450°. Line a baking sheet with parchment paper.

Roasting the tofu. Cut the tofu into 1-inch cubes. Season the tofu with salt and pepper. Pour the oil over the tofu and gently toss them with oil to coat. It’s probably best to do this with your fingertips, taking care to not crumble the tofu. You want solid cubes.

Tumble the seasoned tofu onto the baking sheet. Slide it into the oven and roast the tofu for 15 minutes. Take the baking sheet out of the oven and flip over all the tofu cubes. Slide the baking sheet into the oven again and roast until the tofu cubes are puffed up and browned, about another 15 minutes.

Making the dipping sauce. While the tofu is roasting, toss the garlic cloves and ginger to a food processor. (You could also use a blender for this.) Whirl them up until they are pulpy. Add the tamari, rice wine vinegar, and wasabi powder (if you are using it) and mix up the sauce. With the food processor running, pour in the sesame and grapeseed oils, slowly, a bit at a time. This will emulsify the dipping sauce, which means the ingredients will hold together.

Remove the tofu from the oven. When they are cool to the touch, dip them in the sauce and eat.

Inspired by: Gluten Free Girl & The Chef