Vegan Takeout Sesame Tofu | Gluten Free

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat profile.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein.

Press tofu wrapped in a kitchen towel with a heavy lid for 35 minutes to remove excess moisture.

Cut tofu into small cubes.

In a bowl, mix 1 teaspoon of sesame oil, 2 tablespoons of cornstarch, and 2.5 tablespoons of low sodium tamari until tofu is coated.

Place coated tofu in a single layer on a parchment-lined baking sheet.

Bake at 425°F for 30 minutes.

In a wok or hot skillet, add 0.5 tablespoon of sesame oil, 2 cloves of minced garlic, and 0.5 tablespoon of grated ginger; sauté for 30 seconds to 1 minute.

Add 0.5 cup of low sodium tamari, 0.25 cup of rice vinegar, 1.5 teaspoons of chili paste, and 2 tablespoons of coconut sugar; mix and simmer for 2-3 minutes.

Make a cornstarch slurry by mixing 2 tablespoons of cornstarch with 0.25 cup of water until smooth.

Add the slurry to the sauce, stirring immediately on low heat to thicken.

Add the baked tofu to the sauce, mixing to coat evenly.

Sprinkle sesame seeds over the tofu before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens