Crispy Tofu With Sesame-Ginger Dipping Sauce Recipe

March 23, 2016
by Merce Muse for Thrive Market
Crispy Tofu With Sesame-Ginger Dipping Sauce Recipe

Tofu isn't just for vegetarian stir-fry—when baked with a little sesame oil, it transforms into a surprisingly addictive, crunchy appetizer. Serve 'em with a sweet and savory sesame-ginger dipping sauce for an Asian-inspired hors d'oeuvre your guests won't soon forget. 

Crispy Tofu With Sesame-Ginger Dipping Sauce

Yield: 1 to 2 servings
Active Time:

Ingredients

For the tofu
1 package organic firm tofu, drained of liquid
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 teaspoon salt

For the sauce
1/4 cup tahini
1 tablespoon honey
1 teaspoon grated ginger
1 1/2 tablespoons coconut aminos
1 clove garlic, minced
Juice of 1 lime

Instructions

Make the tofu
Preheat oven to 400 degrees.

Place block of tofu between two thick sheets of paper towels and place a flat, heavy object, such as a cookbook, on top. Leave to drain 5 minutes, then cut tofu into thin, 1-inch squares. Arrange in a single layer on baking sheet, brush each side with sesame oil, and sprinkle with sesame seeds and salt. Bake in oven 15 to 20 minutes until crispy and golden.

Make the sauce
Whisk all sauce ingredients together in small bowl. Add 2 to 3 tablespoons water to thin it out.

Serve tofu squares with the sauce on the side.

Photo credit: Paul Delmont

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This article is related to: Food, Gluten-Free, Recipe, Lunch, Dinner, Vegetarian Recipes

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  • Carol Ann Sardinha

    I am confused. If soy is bad (the reason to use coconut aminos instead of soy sauce) then why is using tofu OK? Does "organic" tofu mean no GMOs? But isn't soy still linked to cancer, even if it is organic? My naturopathic doctor wants me to avoid soy for this reason, unless it is fermented (tempeh).