1/2 cup low-sodium tamari
6 cloves garlic, minced, about 3 teaspoons
2 1/2 tablespoons lemon juice
1/2 cup orange juice concentrate
1/2 cup tamarind paste
1/2 cup ketchup
1 tablespoon minced fresh ginger
1/2 teaspoon curry powder
1/2 teaspoon garam masala
1 1/2 tablespoons molasses
4 teaspoons cornstarch
1 tablespoon cold water
1 pound extra firm tofu, pressed
1 cup sunflower seeds, toasted
Combine 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 cornstarch and cold water. With sauce simmering slowly, whisk in diluted cornstarch. Simmer sauce for one minute; remove the pan from the heat. When 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 tofu in 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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