Sesame Garlic Tofu

This easy plant-based dinner is perfect for satisfying your Chinese takeout cravings! Pair it with a side of sautéed broccoli or bok choy and some brown rice, and you have a complete meal!

This recipe is rich in complete plant-based protein and free from refined sugars or unnecessary additives.

Ingredients (yields ~4 servings):

For the tofu:

• 1 package of extra firm organic tofu

• 2 Tbsp organic cornstarch or arrowroot starch

• Dash of salt/pepper to taste

• 1/4 tsp garlic powder

• Avocado oil spray (or olive oil spray) to coat tofu

For the sauce:

• 1.5 Tbsp low-sodium tamari or soy sauce

• 2 Tbsp coconut aminos

• 1.5 Tbsp tomato paste

• 1 Tbsp rice vinegar

• 1/4 cup water

• 3 cloves of garlic, minced

• 1 tsp chili crisp oil or sesame oil

• 1.5 tsp organic cornstarch or arrowroot starch

Garnish:

• Sesame seeds

• Scallions, chopped

Directions:

1. Preheat oven to 400℉

2. Add the salt/pepper, garlic powder, and cornstarch/arrowroot starch to a large mixing bowl

3. Break the tofu into bite-sized pieces and toss with the salt/pepper, garlic powder, and cornstarch/arrowroot starch in the large mixing bowl

4. Spray the coated tofu pieces with a light layer of avocado oil and arrange on a baking sheet

5. Bake the tofu for about 17-20 minutes, or until crispy and slightly golden

6. In a saucepan, sautee the garlic in the chili crisp oil/sesame oil, and tamari over medium-low heat. Then add in the coconut aminos, rice vinegar, water, and tomato paste, stirring until well-combined

7. Reduce heat to simmer and mix in the cornstarch/arrowroot starch. Turn off heat and let sit for a minute or so to allow the sauce to thicken

8. Toss the tofu pieces in the sauce until evenly coated, and sprinkle with sesame seeds and chopped scallions if desired. Enjoy!