Side Pannel
Baked Sesame Tofu Sticks
Baked Sesame Tofu Sticks
- Recipe Submitted by Healthy Recipes on 02/20/2014
Category: Desserts
Ingredients List
- 14 oz. firm or extra firm tofu, pressed to remove water
- 4 tsp. toasted sesame seeds
- 1 tsp. peanut oil or other high smoke-point oil
- Marinade Ingredients:
- 1 T sesame oil
- 1 1/2 T soy sauce
- 1 tsp. rice vinegar
- 2-3 tsp. agave nectar (or other sweetener of your choice)
- 1-2 tsp. Sriracha Sauce
- 1/2 tsp. ground ginger (or grated fresh ginger root)
- Sauce Ingredients:
- 1 T ground ginger (or grated fresh ginger root)
- 2 T smooth natural peanut butter (Use peanut butter without added sugar, such as Adams 100% Natural Peanut Butter for South Beach Diet.)
- 2 T Tahini Sauce (or if you don't have Tahini, use 2 T more peanut butter)
- 3 T soy sauce (I used reduced-sodium.)
- 1-2 T agave nectar (or other sweetener of your choice)
- 2 tsp. rice vinegar (not seasoned rice vinegar, which contains sugar)
- 3 T water
Directions
Take tofu out of the package and put in a colander placed in a sink. Let drain for a few minutes. Then cut tofu in half lengthwise to make two thinner pieces. Put a double layer of paper towel on a cutting board, put the two tofu pieces on the towel, and top with another double layer of paper towels. Put a heavy object (that's big enough to cover the tofu) on top of the paper towel and let it press water out for 10 minutes. (I used a big cast-iron frying pan.) After 10 minutes remove the heavy object, discard the wet towels, and press again with new double-layer paper towels on top and bottom of the tofu. Press about 10 minutes more, or longer is even better if you're not in a hurry!
While tofu is pressing, whisk together the sesame oil, soy sauce, rice vinegar, agave nectar, Sriracha Sauce, and ground ginger to make the marinade. Preheat oven to 400F/200C.
Cut each pressed tofu piece into about 10 strips, each about 1/2 inch wide. Lay the tofu strips larger cut side down in a flat baking dish. Pour the marinade over tofu, brushing and turning if needed to make sure all sides are covered. Let tofu marinate 10-20 minutes. Then sprinkle 2 tsp. toasted sesame seeds over the tofu pieces; turn and sprinkle the other 2 tsp. sesame seeds over the other side.
Spray or brush a small baking sheet with peanut oil (or other high smoke-point oil.) Lay tofu strips on the baking sheet, taking care not to knock off the sesame seeds. Bake tofu 20 minutes on first side. Turn carefully and bake 10-20 minutes more, depending on how browned and crisp you'd like it.
While tofu bakes use a food processor or the bowl attachment of your Immersion Blender to mix together the ground ginger, peanut butter, Tahini sauce, soy sauce, agave nectar, rice vinegar, and water to make the sauce. (I'd start with the smaller amount of sweetener and taste to see if you'd like it a little sweeter.) Serve tofu hot, with sauce for dipping.
I was surprised that this was still pretty tasty after it has been in the fridge for a couple of days, although it's better when it's freshly made and still hot.
While tofu is pressing, whisk together the sesame oil, soy sauce, rice vinegar, agave nectar, Sriracha Sauce, and ground ginger to make the marinade. Preheat oven to 400F/200C.
Cut each pressed tofu piece into about 10 strips, each about 1/2 inch wide. Lay the tofu strips larger cut side down in a flat baking dish. Pour the marinade over tofu, brushing and turning if needed to make sure all sides are covered. Let tofu marinate 10-20 minutes. Then sprinkle 2 tsp. toasted sesame seeds over the tofu pieces; turn and sprinkle the other 2 tsp. sesame seeds over the other side.
Spray or brush a small baking sheet with peanut oil (or other high smoke-point oil.) Lay tofu strips on the baking sheet, taking care not to knock off the sesame seeds. Bake tofu 20 minutes on first side. Turn carefully and bake 10-20 minutes more, depending on how browned and crisp you'd like it.
While tofu bakes use a food processor or the bowl attachment of your Immersion Blender to mix together the ground ginger, peanut butter, Tahini sauce, soy sauce, agave nectar, rice vinegar, and water to make the sauce. (I'd start with the smaller amount of sweetener and taste to see if you'd like it a little sweeter.) Serve tofu hot, with sauce for dipping.
I was surprised that this was still pretty tasty after it has been in the fridge for a couple of days, although it's better when it's freshly made and still hot.
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