Whether you are craving Chinese food, or just something sticky and sweet (and maybe a little spicy) this recipe is for you! It is not only yummy, but so much healthier than take-out, and did I mention it is OIL FREE?? Now you can have “take-out” any night of the week and not feel guilty!
Sticky Sesame Tofu
- Mixing Bowl
- Baking sheet with parchment for baking tofu
- Wok or Large Skillet (I use a wok)
- Optional- Air Fryer
- 1 cup Water or Vegan Broth (adjust for desired stickiness)
- 1 tsp Grated Ginger or ½ tsp Ground Ginger
- 3 cloves Garlic – minced or finely chopped or ½ tbsp Granulated Garlic
- 3 tbsp Coco Aminos (I used Big Tree Farms Coco Aminos)
- 2 tbsp Liquid Animos (I used Bragg's Liquid Aminos)
- 2 tbsp Rice Vinegar
- 1/2 cup Maple Syrup or Agave
- 2 tsp Siracha (omit if no heat desired)
- 2 tsp Tapioca Starch (mixed in ¼ cup water) (also known as tapioca flour)
- 14 oz Extra Firm Organic Tofu (one container)
- 1 tbsp Tapioca Starch
- 1/2 cup Bob's Red Mills Gluten Free 1:1 All Purpose Flour If not GF, you can also use regular All-Purpose flour.
- 3/4 cup Plant Milk (I used Oat Milk)
- 1 tsp Onion Powder
- 1/4 tsp salt & pepper
- 1 tbsp Black & White Sesame Seeds
- ¼ cup Chopped Green Onions or Scallions
- Prepare the tofu by draining it and pressing it in a tea towel, under something heavy to remove any excess liquid. Ideally you will want to press it for 15-20 minutes.
- When the tofu is pressed, cut the tofu into small pieces roughly an inch big.
- Mix together the flour, tapioca starch, onion powder, plant milk, salt & pepper in a bowl.
- Gently mix the tofu and the batter together, making sure to coat all the sides of each piece.
- Spread battered tofu onto the baking sheet and bake at 425° for 30 minutes, flipping once half way. You can also use an air fryer to cook the tofu. Just make sure to drain off any excess batter, and place in air fryer at 400° for 10 minutes, flipping half way. You may need to use a spatula to gently flip the tofu.
- While the tofu is in the oven you can prepare the sesame sauce.
- Start by heating the vegan broth in the wok on the stove.
- Add the minced garlic and grated ginger. Saute on medium heat for a few minutes. (If using granulated garlic & ginger, you can just skip this and add it to the the liquids.)
- Add all the remaining liquids, (liquid aminos, coco aminos, rice vinegar, maple syrup and siracha) and bring to boil.
- Mix the tapioca starch in the water until it's mixed well. Then add the mixture to the wok.
- Let the sesame sauce cook until it thickens, stirring frequently. This sauce will keep thickening as it cools down. If it becomes too thick, just add some more water or broth.
- Once the tofu is done baking, gently toss the tofu into the sesame sauce until fully coated.
- Sprinkle with sesame seeds and serve with rice, or noodles and veggies of your choice! (We like to have it with brown rice raman and broccoli and/or green beans)
- Store leftovers in a seal-tight cantainer in the fridge for 4-5 days.