Vegan Sesame Peanut Tofu

Delicious sesame peanut tofu, baked then coated in a thick, umami peanut butter sauce! Serve over a bed of rice for a hearty and satisfying plant based meal. Gluten-free, oil-free, a perfect introduction to cooking with tofu. 

Baked vegan sesame peanut tofu

Something that can make tofu even better is the use of peanut butter. Or any dish, if I’m being honest – it’s one of those ingredients that often finds a use in unexpected places and gives a dish a unique twist. I love using it in sauces for extra creaminess, and a deep, rich flavour – such as in my vegan butter ‘chicken’ recipe.

Recipe

Equipment

• Mixing bowl
• Baking tray
• Parchment paper
• Non-stick frying pan

Ingredients

• 20 oz extra firm tofu pressed for at least 10 minutes and cubed
• 2 tbsp tamari
• 2 tbsp rice vinegar
• ½ lemon juice of
• 2 cloves garlic minced
• 2 tbsp plant based milk
• 1 tbsp maple syrup
• 3 tbsp sesame seeds
• 2 tbsp ketchup
• 3 tbsp peanut butter
• 1 tbsp cornstarch
• 3 tbsp water

Instructions

• Add the tofu to a large bowl together with the tamari, rice vinegar, lemon juice, and garlic. Stir together really well to combine and marinade for at least 30 minutes, or preferably for 4+hours/overnight
• Around 10 minutes before you finish marinading the tofu, preheat the oven to 200 degrees C/400 F. Spread the tofu cubes evenly over a sheet of parchment paper and bake in the preheated oven for 20-25 minutes, flipping all the pieces after around the 15-minute mark.
• Combine the plant based milk, maple syrup, sesame seeds, ketchup and peanut butter in a mixing bowl. Whisk together thoroughly. In a separate, smaller bowl, whisk together the cornstarch and water.
• Transfer the tofu to a non-stick frying pan. Pour in the sauce and the cornstarch slurry and stir together over a medium heat until the sauce thickens. Serve.

Nutrition