Step 1

Preheat the oven to 400°F. Now, press the tofu to get rid of excess liquid.

Step 2

Place the tofu under two towels and put some heavyweights (books or heavy pot) over it, let it sit for about 10 to 15 minutes.

Step 3

While the tofu is pressing, prepare the Thai peanut butter dressing. Mix all the peanut butter dressing ingredients in a small bowl and whisk it until smooth or simply blend it in a high-speed blender.

Step 4

Chop the pressed tofu into even cubes and add it to a deep mixing bowl. In a small bowl, add sriracha and olive oil, add half of this mixture( keep the rest aside, we’ll use it to brush the tofu later) to the tofu, and gently toss to coat evenly.

Step 5

Now, toss the tofu with cornstarch and spice blend until well coated.

Step 6

Prepare a baking sheet lined with parchment paper, place the marinated tofu and chopped bell pepper (de-seed, cut lengthwise)

Step 7

Drizzle olive oil, pepper, and salt over the bell peppers.

Step 8

Bake for about 15 minutes and brush the remaining sriracha mixture over tofu and bake for another 10 minutes or until the tofu crispy on the outside and the bell pepper have softened.

Step 9

Assemble the crispy baked tofu burrito bowl with white rice, black beans, bell pepper, baked tofu, pico de Gallo, Thai peanut dressing, and Guacamole if desired.