Sesame Tofu
This Sesame Tofu is easy to make with crispy tofu coated in a savory Asian-inspired sticky sauce. Serve with your favorite sides for an easy and flavorful dinner that the whole family with love. Gluten-free, grain-free, low carb and vegan.
Ingredients
- 1 14-ounce block extra-firm tofu, pressed and drained
Batter
- 1/2 cup unsweetened plant milk , I used unsweetened almond milk
- 1 teaspoon apple cider vinegar , or regular vinegar
- 1/4 cup arrowroot starch
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
For an extra crispy coating
- 1 cup finely crushed grain-free crackers , I used Simple Mills Almond Flour Grain-Free Crackers - you can crush them in a ziplock bag using a rolling pin or pulse them in a food processor. Use Hu's Kitchen Grain-Free Crackers, Real Phat Foods Grain-Free Crackers or preferred keto crackers for low carb. If you don't have crackers, you can also sub with any kind of crushed breadcrumbs.
For the Sesame Sauce
- 1/2 cup coconut aminos , you can also use gluten free tamari or low sodium soy sauce if not allergic to soy
- 2 tbsp apple cider vinegar OR 3 Tbs rice wine vinegar
- 3 tbsp coconut nectar syrup or sub with preferred liquid sweetener of your choice. Maple syrup, date syrup, honey (if not vegan) or a sugar-free sugar substitute to make a low carb or keto.
- 2 tsp toasted sesame oil
- 1/2 tsp freshly grated or minced ginger
- 2 garlic cloves , minced
- 2 1/2 tbsp arrowroot starch , or tapioca starch (may sub with cornstarch as well) - use 1/4 - 1/2 tsp xanthan gum for keto
- 2 tbsp Organic White Miso paste , this Organic White Miso paste is our favorite for stir-fries or you can use 1 Tbsp of this Organic red miso paste if you prefer one that doesn't contain any fermented rice.
- 1-2 tbsp water , as needed to thin out sauce
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Fine sea salt
, to taste
For garnish and serving
- Thinly sliced green onion, freshly chopped parsley and toasted sesame seeds
- Cauliflower rice , zoodles or Jasmine rice if not grain-free
Instructions
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Prepare Tofu: Tear or cut the tofu into 1-inch chunks. (Tearing the tofu makes them resemble chicken nuggets).
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Make the Batter: Mix together all the ingredients for the batter. Toss the tofu into the batter.
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For an extra crispy coating: Dip each piece of tofu into a bowl of finely crushed crackers, making sure each piece is evenly coated.
Cook tofu using your preferred method below:
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Bake tofu in the oven: Preheat the oven to 400F. Line a large baking sheet with parchment paper. Bake for 22-25 minutes, or until golden and crispy, flipping each piece halfway through.
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Air fry tofu: Add the tofu into the air fryer basket in a single layer, (you will have to cook batches). Air Fry at 375F for 15 minutes, or until golden and crispy, flipping halfway through.
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Pan fry tofu: Heat 3 Tbsp avocado oil in a large nonstick skillet over medium-high heat. Once the pan is nice and hot, add tofu, in a single layer (you may have to cook in batches) and cook for 4-5 minutes on each side, until golden brown and crispy.
Make sauce
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Meanwhile, in a large pot or wok, whisk together all the ingredients for the sauce. Bring to a boil over medium-heat, allowing to boil for 1 minute. Once boiling, bring the heat down to medium and cook until the sauce is thick and glossy, about 2-3 minutes. Season with salt to taste and add more water, as needed to thin out sauce to desired consistency.
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Coat tofu with sauce: Once the tofu and sauce are done, add the tofu to the pot and heat on medium. Use tongs or chopsticks to toss gently, until every piece is coated and heated through.
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Serve with Rice & Sesame Seeds: Remove from the heat, sprinkle with green onions, parsley, sesame seeds and serve with cauliflower rice, zucchini noodles, or Jasmine rice, if not grain-free.
