Sesame Tofu Sauce
Today, I made sesame tofu. Anyone who has ever loved Chinese stir fry would love this dish. You can make it plain or dress it up with whatever veggies you wish: cabbage, broccoli, bok choy, snow peas, carrots, celery and more! I usually make it with broccoli, but today I just made it plain, mainly because I knew that I was going to have it over easy and simple-to-make cauliflower rice (post coming soon!).
Every now an then I get a craving for an Asian dish. This dish is relatively simple to make. If you are in the process of giving up animal flesh, give this dish a try. I think it is delicious and very filling!
Oh yeah!… I always oven bake my tofu. In another post on Glory Bowls, I related that I have limited frying skills. So, I am just going to link to that tofu post (the “See recipe” link) and give you the sauce recipe in this post.
Without further ado, here ya go! …
Sesame Tofu Sauce
- 1/4 cup Bragg’s Liquid Aminos or soy sauce
- 1/4 cup organic maple syrup (Grade A)
- 2 Tablespoons raw agave nectar (or add to taste)
- 2 Tablespoons pineapple juice (any kind, but I love cold-pressed)
- 2 Tablespoons lemon juice
- 1 Tablespoon roasted sesame oil
- 1 Tablespoon grated fresh ginger (or substitute 1/8-1/4 teaspoon ground ginger or cardamom)
- 2 cloves garlic, minced
- 1/2 cup pure water (divided)
- 1 Tablespoon organic cornstarch
- 2 Tablespoons sesame seeds
- pinch pink Himalayan salt
- 1/8 teaspoon red pepper flakes or a tiny dash cayenne (optional)
- Cut up two cups of chicken-substitute patties (around 4-5 medium-sized patties) or prepare one recipe of Oven-Baked Tofu (See recipe) according to the recipe above. While the tofu is baking, prepare the sauce.
- In a small bowl, combine the liquid aminos, maple syrup, lemon juice, pineapple juice, and 1/4 cup water, and set aside. If using ground ginger or cardamom, add it here as well. In a smaller bowl, combine water and cornstarch and stir with a fork until dissolved, and set aside.
- Heat the sesame oil in a large sauté pan. While heating, add the garlic and ginger and stir around for almost a minute. Add the liquid aminos mixture. You may taste at this point to see if you would like to adjust the sweet. Add more sweet to suit your taste, if necessary.
- Once the taste is to your liking, make sure the heat is on low. Loosen the cornstarch slurry in the smaller bowl with the fork again, and add it to the pan, mixing as to not let any lumps form.
- At this point, the mixture is ready for the chicken substitute cubes or baked tofu.
- Once tofu is in the pan, add sesame seeds to it.
- Serve this over rice, Chinese noodles, or cauliflower rice or zucchini noodles. I sometimes eat this over spiralized sautéed carrot and zucchini noodles. I also include steamed broccoli with this.
- Top with green onions! Enjoy!!