This sesame ginger tofu has become a go-to sauce in our house, a conglomerate of all Asian sauces, tastes almost like healthy takeout!
Find all these sauce ingredients in the international section of the grocery store!
Sticky Sesame Ginger Tofu:
- ½ Block extra firm tofu
- 1 clove of garlic
- ~ 1inch piece of fresh ginger
- 1 Tbsp Sesame Oil
- ¼ cup Tamari (or soy sauce)
- 1 tsp chili paste (sub siracha)
- 1 Tbsp Rice Vinegar
- 2 Tbsp Maple Syrup
- 1 Tbsp Sesame Seeds
- 1 tsp tapioca starch + 1 tsp water (sub arrowroot or corn starch)
- To serve: Rice or noodles, green onion, stir-fried vegetables
- First, press your tofu by wrapping it in a paper towel or clean kitchen towel and placing a heavy object over it. Press until the towel is soaked through and tofu is dry (15 - 30 mins is good). Meanwhile preheat oven to 375.
- Chop tofu into cubes and bake for about 30 minutes until crispy. You can keep it in for ~10 more minutes depending on how crispy you like it.
- While the tofu bakes, make your sauce. This is also a good time to cook any rice, noodles, or vegetables you are serving with!
- Use a Microplane or garlic press to mince your garlic and ginger. In a small saucepan, mix the remainder of ingredients (Garlic through to sesame seeds).
- Next, mix your tapioca starch (or whichever starch) with water. It will look like white cloudy water, but this is what makes the sauce thick and sticky! Add to the sauce, stir and let it simmer until thick.
- Once the tofu is baked add to the sauce and coat.
- Serve with rice/noodles, green onion, and extra sesame seeds!
Inspired by The First Mess Sticky Sesame Cauliflower!
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