Paleo Crispy Sesame Tofu (Soy-Free, Baked, Keto Alternatives)

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber while seitan can be more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile, while canola is more budget-friendly.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index, while sugar is more economical.

Cut the chilled Chinese egg tofu into approximately one-inch cubes, being careful as it is delicate.

Prepare a quick Chinese sesame sauce by blending mature dates and fresh ginger until finely chopped.

In a mixing bowl, combine Coco Nami (soy sauce substitute), rice vinegar, and tomato paste to create the sauce.

Line a large sheet pan with parchment paper and lightly spray it with olive oil.

Coat the tofu cubes lightly with arrowroot flour and place them on the sheet pan.

Bake the tofu in a preheated oven at 400°F for 15 minutes.

After 15 minutes, take the tofu out, flip them, and return to the oven for an additional 15 to 20 minutes until desired crispness is achieved.

While the tofu is baking, thicken the sauce by mixing chicken broth with arrowroot powder, or by stirring until the sauce reduces and thickens.

Once the tofu is golden and crispy, add it to the thickened sauce and coat well.

Garnish with toasted white sesame seeds and sliced green scallions, optionally adding dried red chili pepper for color.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary