Sunday, September 1, 2013

Sesame-Crusted Baked Tofu

Like a blank artist's canvas, I love the transformative potential of tofu. You can coat it in any spices, and it takes on that flavor. You can bake it, and the texture changes.

Every tofu recipe I make is a little bit different.

It keeps life interesting.

This tofu dish is just delicious. The tofu soaks in an Asian marinade with a bit of heat. The sesame seeds add a bit of texture and crunch; they're slightly toasted by the time the tofu finishes cooking. The baking (a major change I made to the recipe) keeps the dish even healthier.

Served on a bed of greens, it's the perfect vegan supper.

It's back to the drawing board for me. I've get several more blocks of tofu in the fridge to experiment with!

Sesame-Crusted Baked Tofu
recipe adapted from Savory Simple

1 block extra-firm tofu
3 medium cloves garlic, smashed
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 teaspoon red pepper flakes
1/4 cup sesame seeds
1/4 cup black sesame seeds

For serving: 
Mixed greens
Your favorite peanut dressing

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Drain water from tofu, and press as much water out as possible. Slice the tofu into 16 cubes.

In a large bowl, combine garlic, sesame oil, soy sauce, rice wine vinegar, and red pepper flakes. Mix well. Add cubed tofu, stir to coat the tofu completely, and allow the mixture to sit in the refrigerator for 1 hour.

Mix regular and black sesame seeds together in a small bowl.

Dredge two sides of each piece of tofu in the sesame seed mixture, and place sesame -side down on the baking sheet.

Bake the tofu for 30 minutes, until the edges are firm and the sesame seeds are browned. Remove from the oven. Serve hot, over mixed greens, or allow to cool before serving.

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