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Recipe

SESAME TOFU FINGERS

Serves:4

Serves: 4
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time:  1 hour

Ingredients

  • Tofu Fingers:

    1 Block (15oz.) extra firm tofu, pressed
    1 Tablespoon soy sauce
    2 Teaspoons rice wine vinegar
    1 Teaspoon agave syrup
    1/2 Teaspoon sriracha
    1/4 Cup cornstarch

    Sesame Sauce:

    1/4 Cup soy sauce
    1/4 Cup tomato sauce
    3 Tablespoons agave syrup
    1 Teaspoon sriracha
    1/2 Teaspoon rice wine vinegar
    1 Tablespoon sesame seeds
    1 Teaspoon cornstarch
    1 Teaspoon water

Preparation

  • Press the block of tofu to get as much liquid out of the tofu as possible.
    Cut the block of tofu into "fingers".
    In a large bowl, whisk together the 1 tablespoon of soy sauce, the 2 teaspoons of rice wine vinegar, the 1 teaspoon of agave, and 1/2 teaspoon of sriracha.
    Add the tofu fingers to the bowl with the marinade and toss to coat all of the tofu for about 15-20 minutes.
    Preheat the oven to 425 degrees.
    Add the tofu fingers to a large 'ziploc' bag, and sprinkle the cornstarch into the bag. Seal the bag and toss the tofu. Coat all of the fingers in the cornstarch.
    Put the tofu on a sheet pan that has been sprayed with non stick spray, or coated with some oil.
    Bake the tofu at 425 degrees for 15 minutes, flip the tofu and bake for another 10-15 minutes. Bake until brown and crispy.
    While the tofu is baking, make the sesame sauce.
    In a small sauce pan, whisk together the soy sauce, tomato sauce, agave, sriracha, rice wine vinegar and sesame seeds.
    Heat on medium low, bring to a simmer, reduce heat to low and simmer for about 5 minutes.
    Whisk together the cornstarch and water in a small bowl. Then add that to the sauce, whisk to combine.
    Continue to simmer the sauce until it is thick.
    When the tofu fingers are brown and crispy, add them to a bowl and pour the sauce over them. Toss to coat and serve
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