Garlic Sesame Tofu

Ingredients

Tofu

• 1 (16 oz) block extra firm tofu
• 1 tbsp low-sodium tamari (or soy sauce)
• 1 tbsp cornstarch
• 3 tbsp breadcrumbs (gluten-free or regular)

Sauce

• 5 cloves garlic, minced
• 1 tbsp avocado oil (or neutral oil)
• ⅓ cup low-sodium tamari (or soy sauce)
• 2 tsp toasted sesame oil
• 2–3 tbsp honey (or maple syrup)
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 4 tbsp water, divided

Directions

1. Preheat oven to 400°F and line a baking sheet with parchment.
2. Drain and pat tofu dry; cut into 1-inch cubes.
3. Toss tofu with tamari, then coat with cornstarch and breadcrumbs.
4. Spread on prepared tray and bake 30–35 minutes until golden and crispy.
5. In the last 10 minutes, sauté garlic in oil over medium heat for 2–3 minutes.
6. Add tamari, sweetener, rice vinegar, 2 tbsp water, and sesame oil; stir to combine.
7. Whisk remaining 2 tbsp water with cornstarch, then stir into the pan.
8. Simmer on low 3–5 minutes until sauce thickens.
9. Toss baked tofu with sauce and garnish with sesame seeds.

Notes

• Press: Pressing tofu for 15–30 minutes before baking improves crispiness.
• Vegan: Use maple syrup instead of honey.
• Storage: Keeps in the fridge for up to 4 days.