Baked Sesame Tofu Sticks with Peanut Butter, Tahini, and Ginger Sauce

Ingredients

  • 14-16 ounces extra firm tofu
  • 4 teaspoons toasted sesame seeds
  • 1 teaspoon peanut oil 

For the marinade

  • 1 tablespoon sesame oil
  • 1 1⁄2 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 2-3 teaspoons sugar
  • 1-2 teaspoons Sriracha
  • 1⁄2 teaspoon fresh ginger, finely minced or grated

For the sauce

  • 1 tablespoon fresh ginger, finely minced or grated
  • 2 tablespoons smooth natural peanut butter 
  • 2 tablespoons tahini
  • 3 tablespoons soy sauce
  • 1-2 tablespoons sugar
  • 2 teaspoons rice vinegar
  • 3 tablespoons water

Instructions

  1. Remove tofu from package and drain in colander for 5 minutes.  Cut tofu in half, lengthwise, to make two thinner pieces.  Place double layer of paper towels on cutting board and place tofu on the towel.  Top with another double layer of paper towel and place a heavy object on top of paper towels to press water out of tofu.  (I used my Dutch oven.)  Press for 10 minutes.  Discard paper towels, replace with new towels, and press again for 10 more minutes.  
  2. While tofu is pressing, whisk together sesame oil, soy sauce, rice vinegar, sugar, Sriracha, and ginger to make the marinade.    
  3. Heat oven to 400*F.
  4. Cut each pressed tofu piece into 10 strips, each about 1⁄2 inch wide.  Lay tofu strips larger side down in baking dish.  Pour marinade over tofu, turning pieces to fully coat.  Marinate 10 to 20 minutes, then sprinkle with sesame seeds.  
  5. Brush baking sheet with peanut oil.  Lay tofu strips on baking sheet and bake 20 minutes.  Turn carefully and bake 10 to 20 more minutes, or until browned and, hopefully, crisp.  
  6. While tofu bakes, combine all sauce ingredients in immersion blender cup or food processor and process until smooth.  
  7. Serve tofu hot, cold, or room temperature with dipping sauce.  

Comments

This recipe is from Kalyn’s Kitchen.  I wanted something vegan, yet high in protein, to take to my end of semester choir party and this recipe fit the bill.  It was surprisingly well received and a lot of the people at choir devoured them.  I was very pleased!  

My sticks never crisped up, but they did firm up and have great flavor and color.  Since I did end up with leftovers of the sticks and the sauce, I used them both in stir fry.  I cut the sticks in half and added them to stir fry and then I used the sauce on top for an added kick.  Very delicious.