Tofu has such a bad rap. I mean, it’s weird, I’ll definitely give you that. But prepared right, it can be every bit as delicious and satisfying as meat. In fact, since it’s such a blank canvas it is even more versatile and fun to play with! And I think that this Sesame Tofu & Peanut Sauce recipe is the recipe that can convince the nonbelievers! This dish definitely converted my sweetie from a skeptic to “Yeah, you can make this for dinner any time.” *score
After years of playing with tofu, I’ve learned that pressing it to remove the tons of moisture it absorbs is so key. Now, I don’t have a fancy tofu press and have absolutely no problem! I just set the tofu on a stack of paper towels or a dish towel, cover them in another, set a cutting board on top, and then load it up with a heavy cast iron skillet or canned goods. So don’t skip out or shortcut this step! I promise it’s worth it!
Now let’s get on to the good stuff… This sauce! Oh. Em. Gee. When I first got the idea for this recipe at Kalyn’s blog, I knew I’d be into a sauce with my favorite food in the world (hint- peanut butter) but I had no idea i’d be literally licking the bowl, plate, jar, blender, or whatever contained this crack-laced sauce. It’s got such a rich creamy wonderful flavor and the perfect balance of sweet and heat that is so divine. For all you with nut allergies, just use Sunbutter instead and it will turn out perfectly fine!
I’ve made this more than a couple times now and can officially consider it a regular on the week night menu! I absolutely love serving it with quinoa and simple steamed broccoli and doing dirty things with the peanut sauce… Namely dumping on my entire plate and licking the bowl…. Enjoy!
- 1 block extra firm tofu
- 1-2 Tbs sesame seeds
- Non-stick spray
- 1 Tbs sesame oil
- 2 Tbs soy sauce
- 1/2 Tbs rice wine (or rice vinegar)
- 1 Tbs honey or maple syrup
- 1/2 - 1 Tbs Siracha (I use at least 1 Tbs)
- 1 tsp fresh grated ginger
- 1 Tbs fresh grated ginger
- 2 Tbs peanut butter (the natural, gloppy kind is best)
- 2 Tbs tahini
- 3-4 Tbs soy sauce (based on desired consistency)
- 1-2 Tbs honey or agave
- 1 Tbs rice wine (or vinegar)
- 2-3 Tbs water (again, based on consistency)
- Cut block of tofu in half long-ways to make two flat planks and place between towels. Set a cutting board and heavy objects and set aside for at least 30 minutes, replacing towels as needed.
- While tofu presses, prepare the marinade and sauce.
- Add all of the marinade ingredients to a plastic bag and shake well to emulsify.
- Add all of the sauce ingredients to a blender or food processor and blend well. Add water and/or soy sauce as needed for consistency.
- Pre-heat oven to 400 degrees, line a baking sheet with foil, and spray liberally with non-stick spray.
- Once tofu is pressed, cut each plank into strips and add to bag with marinade, allow to marinate for 20-30 minutes.
- After marinating, lay tofu on a plate and sprinkle with sesame seeds. Flip and sprinkle other side.
- Evenly space tofu pieces on baking sheet and bake for 20 minutes, flip and bake another 15-20 minutes until golden brown.
- Serve tofu hot with dipping sauce and enjoy!