Ginger Sesame Tofu
Sweet and tangy Asian-style flavors. Pairs well with almost every vegan-friendly side. *Vegan *Gluten-Free
Original Recipe Content: Holly Brunton
Cook Time: 15 min
How Do You Make It?
6 tbsp Worcestershire sauce
2 tbsp Seasoned rice wine vinegar
3 tbsp GF soy sauce
2 tbsp Agave nectar
1.5 tbsp Ginger (minced)
3 Garlic cloves (minced)
2/3 c White onion (chopped)
¼ tsp Chinese Five Spice powder
1/3 c Sugar
2 tbsp Peanut butter
2 tbsp Green onion
4 tbsp Peanuts
1 tsp Sesame seeds
¾ c Water
1 tbsp Corn starch
1 Package of extra firm tofu (cubed)
2 c Bok Choy (chopped)
2 c Carrots (shredded)
1 c Broccoli florets
1 c Snow peas
3 c Vegetable oil
Salt and pepper to taste Ginger Sesame Tofu,
1. In a medium saucepan bring Worcestershire sauce, vinegar, soy sauce, agave nectar, ginger,
garlic, white onion, Chinese five spice, sugar, peanuts, peanut butter, sesame seeds and water
to a simmer.
2. Heat 3 cups of vegetable oil over medium heat in a deep pan.
3. Deep fat fry the tofu that has been cut into 1” cubes until the tofu has lost moisture and begins
to look withered. Remove from oil and place on a paper towel to drain.
4. Add vegetables to the simmering sauce mixture. In a separate cup add 2 tbsp of sauce with
1tbsp of corn starch and mix into a paste. Slowly incorporate back into the main saucepan and
allow to reduce until thick.
5. Add tofu to the sauce once the sauce has reached a uniformed thick consistency. Stir and allow
to fully incorporate over low heat.
6. Serve over rice, noodles, or other favorite side.
- Sprinkle sesame seeds, chopped nuts, crispy wontons (not GF) or freshly chopped vegetables
over the top of the final dish to give the dish additional taste and texture.
- Heat oil until droplets of water crackle when dripped into the pan.
6 servingsGinger Sesame Tofu,
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