Teriyaki-Style Crispy Crinkle-Cut Tofu Sticks
Ingredients
- 1/4 cup coconut aminos
- 2 tbsp garlic chili sauce or hot sauce
- 3 minced garlic cloves
- 1 tbsp maple syrup
- 1 tbsp smooth peanut butter
- 1 tbsp sesame oil
- 1/4 tsp cornstarch
Preparation
Remove tofu cubes from bag
Bake on lined sheet at 375F for 15 minutes, flipping half way
Meanwhile, mix sauce whisk 1/4 cup coconut aminos (or sub low-sodium tamari or soy sauce), 2 tbsp garlic chili sauce or hot sauce, 3 minced garlic cloves, 1 tbsp maple syrup, 1 tbsp smooth peanut butter, 1 tbsp sesame oil
Heat gently in small saucepan
Optional for thicker sauce Mix 1/4 tsp cornstarch in 1/4 tsp water and add to sauce while heating
Keep mixing sauce while heating
Once starts to thicken, remove from heat
Stir in a little water to thin sauce out
When tofu is just crispy, remove from oven and brush lightly with sesame oil
Bake another 3 minutes
Remove from oven and mix into sauce
Serve immediately