Eggless Vegan Sesame Tofu
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp cornstarch
- ¼ tsp salt
- 2 tbsp neutral oil (such as avocado oil or canola oil)
For the sauce
- 3 tbsp soy sauce
- 2 tbsp toasted sesame oil
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ cup water
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp sesame seeds, toasted
- 3 scallions, thinly sliced
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, pressing down with your hands or a heavy pan, for about 10 minutes until most surface moisture is removed. Cut the pressed tofu into 1-inch cubes.
- 2
In a small bowl, whisk together the soy sauce, toasted sesame oil, maple syrup, rice vinegar, 1 tbsp cornstarch, garlic, ginger, water, and red pepper flakes, if using, until the cornstarch is fully dissolved. Set aside.
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