Sticky Sesame Tofu
Serves 4
25 mins prep
20 mins cook
0 mins total
Sticky sesame tofu made with crispy baked tofu cubes tossed in a sweet, savory, garlicky sesame sauce, finished with scallions and sesame seeds, and served over fluffy rice for an easy, plant-based dinner.
0 servings
For the Tofu
For the Sauce
For Serving
Prepare the tofu. Press the tofu block with a tofu press or between paper towels. Place the block between two objects, like a cast-iron pan or large book, to remove excess liquid. Once drained, cut into 1-inch cubes.
Preheat the oven to 400°F. Line a sheet pan with parchment paper.
In a medium bowl, whisk together the coconut aminos, tapioca flour, and sesame oil. Add the tofu cubes and gently toss until evenly coated. Spread the tofu in a single layer on the prepared sheet pan.
Bake for 20–25 minutes, flipping halfway through, until the tofu is golden and crisp.
Meanwhile, make the sauce. In a small bowl, whisk together the tapioca flour and ¼ cup cold water until you have a smooth slurry. Set aside.
Heat a large skillet over medium heat. Add the coconut aminos, rice vinegar, maple syrup, sesame oil, and garlic and cook, stirring often, until the sauce begins to bubble and thicken, about 2 minutes.
Whisk the tapioca mixture again and add it to the skillet. Cook until the sauce is sticky and thick, about 30 seconds. Add the crispy tofu to the skillet and gently mix to coat evenly with the sauce.
Spoon the rice into four bowls and top each bowl with about 8 pieces of tofu. Garnish with green onions and sesame seeds.
