Vegan Takeout – Sesame Tofu

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The perfect recipe to satisfy your takeout cravings. This sesame tofu recipe is one of my favorite go to recipes; it’s easy to make and doesn’t take super long either. The tofu comes out perfectly crispy and holds its texture even with the sauce. Suuuuper Yummm!!





Do I have to use tofu?

Nope 🙂 you can use any meat substitute of your choice; this recipe goes really well with crispy baked cauliflower as well!

Does the tofu get soft after pouring the sauce over it?

There are certain steps to make sure you pay close attention to if you want to avoid soggy tofu. Make sure you coat the tofu completely in the batter (the more, the better) and bake them for the exact amount – you want to make sure the tofu is crispy. Also, make sure you add the corn flour slurry AFTER you’ve let the sauce simmer for 5 minutes – then add it. This will really help thicken the sauce. If the sauce isn’t a thick consistency, it will not stick to it.





Do I have to bake it?

If you want this to be completely oil free, then you can bake it or air fry it – either way works really well. If you are not concerned about making this oil free, then you can deep fry it as well.





Spicy Vegan Kung Pao Tofu pinit
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Vegan Takeout – Sesame Tofu

Author: admin Courses: , , Recipe Keys: Gluten Free Oil Free/No Added Oil Vegan Vegetarian

Description

Ingredients

for the batter:

for the sauce:

  • 1/2 cup tamari
  • 2 cloves minced garlic
  • 2 tbsp coconut sugar
  • 1/4 cup rice vinegar
  • 1.5 tsp chili paste
  • 1/2 - 1 tbsp sesame oil (skip if making this oil free)
  • 1/2 tbsp grated ginger
  • 2 tbsp corn starch + 1/4 cup water
  • sesame seeds for garnish
  • chopped green onions for garnish

Ingredients

Instructions

  1. Press your tofu (either using a tofu press or heavy object) for about 30-35 minutes to remove all excess moisture. Cut your tofu into small cubes

  2. To your cut up tofu, add the sesame oil, tamari, and corn starch - mix well to make sure each piece of tofu is coated evenly with the corn starch and tamari.

  3. Line a baking sheet with parchment paper and transfer the tofu to the pan in a single even layer

  4. Bake at 425 for 30-35 minutes

  5. In a hot skillet or wok, add the sesame oil, ginger, and garlic - saute for 30 seconds to 1 minute

  6. Add the tamari, rice vinegar, chili paste, and coconut sugar and mix well. Simmer for 2-3 minutes on low/medium heat
  7. Make your corn starch slurry by adding 1/4 cup water with 2 tbsp corn starch and mix thoroughly to remove all lumps
  8. Add the corn starch slurry to the sauce and mix immediately - keep mixing until your sauce thickens up. If it gets too thick, then add a little bit of water at a time until you reach your desired consistency.
  9. Add the cooked tofu to the sauce and mix to ensure the tofu is completely covered with the sauce.
  10. garnish with sesame seeds and green onions and serve over hot rice.

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