Spicy Garlicky Sesame Tofu
Ingredients
Tofu
- 1 (14-16 oz / 397-453 g) package super firm high-protein tofu
- 1 Tbsp olive or avocado oil
- 1/4 tsp sea salt
Sauce
- 3 Tbsp maple syrup (or honey if not vegan)
- 2 1/2 Tbsp tamari or soy sauce (gluten-free as needed)
- 4 tsp rice vinegar
- 4 tsp toasted sesame oil
- 1/2 tsp red pepper flakes
- 2 large cloves garlic, grated or pressed
- 1/4 cup sesame seeds
To thicken sauce
- 1 Tbsp cornstarch
- 1 Tbsp water
Optional for serving
- Thinly sliced green onions
- Brown, white, or cauliflower rice
- Steamed broccoli
Preparation
If serving with rice, cauliflower rice, or steamed broccoli, begin preparing at this time. Cook the rice on the stovetop, in the Instant Pot, or in a rice cooker. Steam the broccoli in a steamer basket set over boiling water for about 4-6 minutes, or until tender but still vibrant green.
Preheat the oven to 425 degrees F (218 C) and line a baking sheet with parchment paper.
Crumble the tofu into pieces 1/2 to 1 inch in size and arrange on the baking sheet. Add oil, sprinkle with salt, and toss to coat.
Bake for 10 minutes, then flip with a spatula, and bake for another 10-15 minutes or until firm and golden with crispy edges.
For the sauce, add maple syrup, tamari or soy sauce, rice vinegar, sesame oil, red pepper flakes, and garlic to a medium saucepan. Bring to a simmer over medium heat.
In a small bowl, mix cornstarch and water to combine.
Once the sauce is simmering, add the cornstarch mixture, stir, and simmer until thick like honey, about 3 minutes.
Remove from heat, stir in sesame seeds, taste and adjust seasoning as needed, and set aside.
Combine the baked tofu with the sauce and serve with optional additions.
