Savory Sesame Tofu
Some people have an irrational fear of it, but we find tofu is a fantastic meat substitute and has great texture and flavor when cooked properly. However, if you really don’t enjoy it, you can make this dish, inspired by a recipe from Jenna Weber on the Fresh Tastes blog, with chicken or fish instead (for fish cut the cooking time in half). If you're in a hurry, marinate and eat the tofu without baking it. It’s delicious that way, just not as chewy. Scramble recipe tester Alexandra Taylor said, “This was very tasty with a great balance of sweet and sour. My husband isn't a huge tofu fan but he enjoyed it!”
Ingredients
- 16 oz. extra-firm tofu
- 2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed) or use any variety
- 1 Tbsp. sesame oil
- 1 Tbsp. rice vinegar or rice wine vinegar
- 1 Tbsp. pure maple syrup
- 1 tsp. chili-garlic sauce or sriracha optional
- 2 cloves garlic minced, about 1 tsp.
- 1/4 tsp. ground ginger
- 1 - 2 tsp. toasted sesame seeds store-bought or homemade
- 1 tsp. sesame seeds toasted if desired
Instructions
- Drain the tofu and wrap it in a clean dishcloth for a few minutes (the longer the better) to absorb extra water. Preheat the oven to 400 degrees (unless you plan to marinate the tofu in advance).
- In a large flat dish with sides, combine the remaining ingredients, except the sesame seeds.
- Cut the tofu from top to bottom the long way into 8 long thin slices, and lay them in the marinade, flipping and pressing several times to coat them. Let them sit for at least 10 minutes, and up to 24 hours (refrigerate the tofu if marinating for over 1 hour).
- Lay the tofu in a single layer on a baking sheet lined with a silicone mat, parchment paper, or aluminum foil.
- Bake them for 30 minutes, or longer if you want them darker and chewier, flipping once.
- Remove the tofu from the oven, sprinkle on the sesame seeds, and serve immediately, or refrigerate it for up to 5 days and use it in sandwiches or salads.
Slow Cooker Directions
- Drain, wrap, and cut the tofu as directed. Combine the remaining ingredients, except the sesame seeds, in the slow cooker. Add the tofu and flip several times to be sure it is well coated with the sauce. Cook on low for 4 - 5 hours or on high for 2 - 2 1/2 hours. Serve as directed, sprinkled with the sesame seeds. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Drain, wrap, and cut the tofu and refrigerate, peel the garlic, make the marinade and marinate and refrigerate the tofu, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Use the optional chili-garlic sauce and double the garlic.
Tip: Trying to cut your electric bills? Consider using your toaster oven for items that will fit in there. Not only does it heat up a lot faster, but it also uses less energy.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutritional Information Per Serving (% based upon daily values): Calories 169, Total Fat: 10g, 14.5%; Saturated Fat: 2g, 6.5%; Cholesterol: 0mg, 0%; Sodium: 450mg, 19%; Total Carbohydrate: 8g, 2.5%; Dietary Fiber: 2g, 6.5%; Sugar: 3g; Protein: 12g
Tried this recipe?Let us know how it was!