Tofu.... it's tastes like how you season it. I love it.
Source: Love & Lemons | Serves: 4 | Time: 40 min
Changes: replaced soy sauce with coconut aminos; replaced brown sugar with coconut sugar; replaced fresh ginger with allspice powder; and replaced egg with aquafaba.
Ingredients
1 lb extra-firm #tofu, drained and cut into 4 (1/2-inch thick) slices
1/4 cup coconut aminos
2 tsp toasted sesame oil
2 tsp rice vinegar
2 tsp coconut sugar
2 garlic cloves, grated
1/4 tsp allspice powder
2/3 cup sesame seeds
Aquafaba for dredging the tofu
Cooking spray
Instructions
Place the tofu slices on a kitchen towel or paper towels. Place another towel on top and lightly press to remove most of the water from the tofu. Transfer to a shallow dish big enough for the tofu to lie in a single layer.
In a small bowl, whisk together the aminos, sesame oil, vinegar, coconurt sugar, garlic, and allspice. Drizzle half of the marinade over the tofu, then gently flip and drizzle the rest on the other side. Marinate in the refrigerator for 20 minutes to 1 hour.
Preheat oven to 350°F.
Place the sesame seeds on a small plate. Pour about 1/4 cup of aquafaba in a small bowl. Add more as necessary. Remove each tofu slice from the marinade, allowing the excess to drip off, then dip in the aquafaba. Using a fork, dip in the sesame seeds, coating each side. Transfer to a plate. Spray one side with olive oil, then gently flip and spray the other side. (Discard the excess marinade.)
Place the tofu on a parchment-lined baking sheet and bake 30 minutes, flipping halfway through.
Serve with rice and whatever else you'd like!
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