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Crispy Garlic Tofu Bites

½ cup tamari
6 cloves garlic, minced (3 teaspoons)
2 ½ tablespoons lemon juice
½ cup orange juice concentrate
½ cup tamarind paste
½ cup ketchup
1 tablespoon minced fresh ginger (1 inch piece)
½ teaspoon curry powder
½ teaspoon garam masala
1 ½ tablespoons molasses
4 teaspoon cornstarch
1 tablespoon cold water
1 pound extra firm tofu, pressed
1 cup sunflower seeds, toasted

Combine the 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. Combine the cornstarch and cold water. With the sauce simmering slowly, whisk in the diluted cornstarch. Simmer the sauce for one minute; remove the pan from the heat. When the tofu is ready, cut it into 1-inch squares, coat it in marinade and marinate for two hours in the refrigerator.

Preheat the oven to 400°F. Roll the tofu in the 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.


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