Baked Tofu Sticks with Peanut Butter and Tahini Sauce
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
1 tbsp sesame oil
1 1/2 tbsp soy sauce
1 tsp. rice vinegar
2-3 tsp. honey (or other sweetener of your choice)
1-2 tsp. Sriracha Sauce
1/2 tsp. ground ginger (or grated fresh ginger root)
1 tbsp ground ginger (or grated fresh ginger root)
2 tbsp smooth natural peanut butter (Use peanut butter without added sugar
2 tbsp Tahini Sauce (or if you don’t have Tahini, use 2 tbsp more peanut butter)
3 tbsp soy sauce (I used reduced-sodium.)
1-2 tbsp honey (or other sweetener of your choice)
2 tsp. rice vinegar (not seasoned rice vinegar, which contains sugar)
3 tbsp water
Preheat oven to 400 degrees F
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, honey, 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.
Crispy Hawaiian Garlic Tofu
1 Block Extra firm tofu, pressed
1 Fresh jalapeno, sliced
1/4 C. All purpose flour
1/2 C. +1 tsp. Corn starch
1/2 tsp. Salt
1/4 C. Soy sauce
1/2 C. Pineapple juice
2 Tbsp. Agave syrup
3 Tbsp. + 1 tsp. Water
3 Cloves Garlic, chopped
1/2 tsp. Ginger, grated
Oil for frying
In a small sauce pan, whisk together the soy sauce, pineapple juice, agave, 3 Tbsp. of water, chopped garlic and grated ginger. Heat on low.
Bring to a simmer, then in a small bowl, whisk together 1 tsp. of corn starch and 1 tsp. of water. Until the corn starch has dissolved in the water. Add that to the sauce. Whisk to combine and continue to simmer for a minute until the sauce thickens. Once the sauce is nice and thick, turn off the heat. Try to keep it warm by covering it.
While the sauce is simmering you can start making the tofu and jalapenos.
Now in medium sized mixing bowl, combine the flour, 1/2 c. corn starch and salt. Stir to combine. Then cut the pressed tofu into cubes and toss all of the tofu into the corn starch/flour mixture to coat, then toss the jalapeno slices into the mixture as well.
Then heat about 1/2 an inch of light oil in a skillet on medium high. Once the oil is hot, shake the excess flour/corn starch off of the tofu, then fry the tofu and jalapenos on each side until the tofu is brown and very crispy on all sides, this will take a few minutes on each side. Remove the tofu and jalapenos from the oil once they are crispy.
Now, toss the tofu and jalapenos into the sauce, heating the sauce back up on low if needed. Serve immediately with rice and/or veggies.
Notes: You can bake the tofu and jalapenos at 400 degrees for about 30-40 minutes, flipping half way through baking. You can skip tossing them in corn starch and flour, and just toss them in olive oil, sprinkle with salt. Place on a baking sheet and bake until really nice and brown and crisp. Then you can make the sauce while the tofu is baking and toss together when finished.
Honey Sriracha Tofu
14 ounce block House Foods medium firm tofu
1 clove garlic (minced)
2 tablespoons sriracha sauce
1 tablespoon soy sauce
1 1/2 tablespoon honey
1 tablespoon rice vinegar
2 tablespoons potato starch or corn starch (for dusting)
2 tablespoons olive oil (or other neutral oil)
1 teaspoon sesame oil
1 tablespoon sesame seeds
1 scallion, finely chopped (optional)
Put tofu in a tofu press for 1 hour or more if desired. Slice tofu into 1-inch cubes.
Alternatively, you can drain the tofu and wrap in paper towel or tea towel to remove excess water. Repeat 3 to 4 times until the tofu is drier.
Whisk garlic, sriracha, soy sauce, honey and rice vinegar in a bowl and set aside.
Dust tofu with corn starch until all sides are coated.
Use a medium large pan and turn the heat to high. Add oil and when the oil is hot, almost smoking, add tofu cubes. Be careful of oil spits! Fry on each side for 2-3 minutes without touching or tossing too much, until golden brown.
Add sauce and gently coat tofu cubes. Cook for 3 minutes.
Turn the heat off and add sesame oil and sesame seeds.
Stir once more to evenly coat tofu cubes and serve topped with scallions.
Tamarind and Blood Orange Tofu
1/2 cup blood orange juice
1 tsp tamarind paste
2 tbsp maple syrup
1/2 tsp five-spice powder
Pinch of sea salt
2 lb fresh tofu (not silken)
1 tbsp extra virgin olive oil
1 bunch scallions, chopped
In small bowl, whisk together blood orange juice, tamarind paste, maple syrup, five-spice powder, and sea salt.
Slice tofu into 1/2-inch thick slices. Heat olive oil in large skillet over medium-high heat. Add tofu and saute 2 minutes on each side or until lightly browned and crisp. Drizzle orange-tamarind mixture evenly over tofu slices and slide pan back and forth over burner to evenly distribute. When mixture starts to thicken and glaze tofu, flip slices and continue sauteing, being sure not to let glaze burn. When tofu slices are browned and well glazed, remove from heat.
Transfer tofu to serving tray and drizzle with remaining glaze in pan. Set aside for 2-3 minutes to allow tofu to firm. Top with chopped scallions and serve.
Serving suggestions: Toss sauteed tofu with baby broccoli and swerve over buckwheat noddles dressed with toasted sesame oil and plum vinegar.
Courtesy of: Eat Clean Live Well, Terry Walters