Crispy Sesame Garlic Tofu with Vegetables | easy, healthy, plant-based

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a healthier thickener, while flour is more accessible.

Drain the liquid from the tofu.

Cut the tofu in half and lay it out on a clean towel, covering it to press out the liquid.

Place a cutting board and a heavy pot or stack of cookbooks on top to press the tofu for a few minutes.

Remove the weight and slice the tofu into cubes.

Coat the tofu pieces in cornstarch and salt, using a bag for easy coating.

Place the coated tofu on a lined baking sheet with a silicone mat or parchment paper.

Bake the tofu in the oven until crispy (exact time not specified).

Prepare the sauce by mixing water, Bragg's liquid aminos or soy sauce, maple syrup or sweetener, sesame oil, minced garlic, crushed red pepper, and cornstarch.

Slice an onion and sauté it in safflower oil until softened.

Add sliced red pepper and broccoli to the skillet, pour in a little water, and let the vegetables steam for a few minutes.

Pour the sauce over the vegetables and add the baked tofu pieces, cooking until the sauce reaches a beautiful consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens