Cooked - Sesame Crusted Tofu With Coconut Rice & Peanut Tahini Sauce

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Sesame Crusted Tofu With Coconut Rice & Peanut Tahini Sauce

2.0

¼ cup tahini

¼ cup creamy peanut butter

1 tbsp sesame oil

1 tbsp maple syrup

1 ½ tbsp coconut aminos

1 tsp ginger paste

1 tsp garlic paste

½ tsp crushed red pepper flakes

Kosher salt to taste

(Water to thin)

¼ cup Peanut Tahini Sauce

1 tbsp cornstarch

14 oz Extra-firm tofu

Black sesame seeds

White sesame seeds

Kosher salt

Red pepper flakes

Persian cucumbers, thinly sliced

Toasted sesame seeds

Scallions, thinly sliced

Toasted, unsweetened, shredded coconut

Preheat oven to 400 degrees.
Press the tofu — you want to draw out as much water as possible. I pressed for 20 minutes. Slice into ¼ inch rectangles. In a medium bowl, combine all ingredients for the sauce, adding water to thin and adjusting to taste with salt.
Mix salt, sesame seeds, and red pepper flakes together. Mix 1 tbsp of cornstarch with ¼ cup of the sauce. Dip each slice of tofu in the marinade, and then dredge in the sesame seeds. Repeat with all slices.
Bake the tofu for about 20-30 minutes, flipping at 15 minutes, until golden-brown. Ensure the seeds do not burn!
While the tofu is in the oven, mix together the ingredients for the cucumber salad together & make the coconut rice according to this recipe.
Assemble + drizzle with sauce + enjoy!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

CategoryTofu Dish

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 19 weeks ago

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