Description
These Erewhon-inspired sesame tofu sticks are here to put plant protein into the spotlight where it belongs. We’re talking fat sticks of savory caramelized organic tofu—with a natural hint of sweet and spicy—that are a celebration of nutrient-rich eating that’s so, so, so delicious.
Ingredients
Scale
- 1 (14-16 ounce) block organic extra-firm tofu
- 1 1/2 tablespoons organic or non-GMO cornstarch or arrowroot (optional)
- 2 or 3 tablespoons tamari (soy sauce)*
- 2 tablespoons date syrup or coconut nectar
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons unrefined toasted sesame oil
- 1 1/2 teaspoons yellow mustard
- 2 large garlic cloves, minced
- 1 1/2 teaspoons fresh grated gingerroot
- 1/4 teaspoon red chili flakes or several drops natural sriracha
- 1 1/2 tablespoons avocado oil or rice bran oil
- 2 teaspoons toasted sesame seeds
- 1 scallion, green part only, extra-thinly sliced (for garnish)
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Instructions
- Press tofu well of excess liquid using a tofu press or clean kitchen towels. Cut tofu into 8 thick sticks and pat dry. If desired, lightly dust the tofu sticks with the cornstarch or arrowroot using a small mesh strainer. Set aside.
- Shake together the pan-Asian sauce ingredients (tamari, date syrup, vinegar, sesame oil, mustard, garlic, ginger, and red chili flakes) in a jar.
- Heat the avocado oil in a large (10-inch) cast iron or other skillet over medium-high. Add the tofu sticks and sauté until golden brown on all sides, about 11 minutes total, rotating only as needed. Reduce heat to medium, very carefully pour in the pan-Asian sauce, and rotate the tofu sticks in the sauce until coated and caramelized, about 2 to 3 minutes. (Tip: Reduce heat further if caramelizing too quickly.)
- To serve, sprinkle with sesame seeds and scallion and serve warm or cool. When serving warm, pair with steamed rice and roasted veggies. If serving cool, serve on a leafy or noodle salad or simply as is.
Notes
*Need to curb sodium intake? (1) Use 2 instead of 3 tablespoons tamari. (2) Or use coconut aminos or reduced sodium soy-sauce instead. (3). Or use about 2/3 of the sauce in this recipe–then save the rest for drizzling on other dishes over the next few days for pan-Asian flair.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main dish, appetizer
- Cuisine: Pan-Asian
Nutrition
- Serving Size: about 3 sticks
- Calories: 330
- Sugar: 9g
- Sodium: 1080
- Fat: 22g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 0mg
