Sesame Crusted Tofu
This is my favorite ingredient to put into spring rolls. Delish! They are also good on top of salads, in a sandwich or frankly just to munch! They won’t last long! I was inspired to create this recipe when I found something similar at Whole Foods and basically became addicted! I hope you find them satisfying too.
Ingredients
1 package firm/extra firm tofu
2 tablespoons agave
2 teaspoons rice vinegar
1 teaspoon mustard (horseradish mustard is a great option)
1 teaspoon apple cider vinegar
2 garlic cloves crushed
1 teaspoon crushed red pepper flakes
1 teaspoon sesame oil
4+ tablespoons roasted sesame seeds
Cut the tofu block into even slices. It is easiest to do this by cutting the block in half on the skinny side, then lay flat. Cut it in half and then cut each half two times such that you will have 12 total slices.
Try to make the pieces as even as possible for consistent browning.
Start with 1 tablespoon of the sesame seeds on a flat dish. Add more sesame seeds as needed or your mixture will get too gooey.
Mix together all remaining ingredients in a shallow bowl.
Coat each piece of tofu in the agave mixture making sure the tofu is completely covered, then coat with the sesame seeds and place on a baking stone or parchment paper lined baking sheet.
Reserve the agave mixture. Bake at 205C/400F for about 15 minutes. Turn gently with a butter knife and bake for another 10 minutes or until tofu is browned on all sides. Turn your oven off and crack the door letting the tofu rest in the oven for 10 minutes.
Remove and return to the agave mixture to coat each piece.
Store in the refrigerator or use immediately. This can be served hot, cold or room temperature. These are perfect to use in spring rolls, on top of salads or added to a stir fry. They make a great afterschool snack or lunch box treat.
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