There’s nothing quite like savoury tofu. I could eat it for breakfast, lunch and dinner. It’s such an awesome, high protein addition to almost anything- salads, tacos, soup. But with this peanut dipping sauce, it’s unlikely to find its way into anything but your mouth.
The best part about this recipe is that it’s so clean I can eat it during the detox I’m on. Which is why I’ve doubled the recipe below and I don’t plan on sharing.
If you’re too worn out to make the dipping sauce, don’t fret. No one will judge if you dip these bad boys into some hummus, vegan ranch dressing, or chilli sauce.
- 14 oz firm tofu, pressed to remove excess water
- 4 tsp toasted sesame seeds
- 1 tsp coconut oil
- 1 tbsp sesame oil
- 1½ tbsp tamari
- 1 tsp rice vinegar
- 2-3 tsp maple syrup
- 1-2 tsp Frank’s hot sauce
- 1 tsp grated ginger root
- 1 tbsp grated ginger root
- 2 tbsp natural peanut butter
- 2 tbsp tahini sauce
- 3 tbsp tamari
- 1 tbsp maple
- 2 tsp rice vinegar (not seasoned rice vinegar, which contains sugar)
- 3 tbsp water
Take tofu out of the package and let drain in a colander 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 marinade ingredients. Preheat oven to 400°F. Cut each pressed tofu piece into about 10 strips, each about ½ 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 coconut 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 combine sauce ingredients in a jar with a tight fitting lid.
Shake well. Serve tofu hot, with sauce for dipping.