Tofu is one of the key meat replacements in our new plant based world, so by baking it for this dish we were trying out a new method of cooking it. The result was fantastic, as the tofu remains firm yet the texture is also tender. This ginger-sesame tofu dish, from Patricia Tallman, author of the book ‘The Restore-Our-Planet Diet’, originally named this recipe ‘Ginger-Sesame Chicken’ in order to illustrate how to convert a classic meat based dish into a vegan one. This dish was easy to make and was enjoyed by the entire family.
Yield 4 Servings
- 1lb Extra firm organic tofu (cut into 4 equal slabs)
- 2 Tsp Canola oil
- 1/2 Cup Carrots (julienned)
- 3/4 Cup Light sesame-ginger salad dressing
- 1 Tbsp Fresh ginger (chopped)
- 3 Tbsp Sesame seeds
- Prepare your tofu by pressing it for at least 30 minutes, we use a tofu xpress, but you can always do it between two chopping boards with some heavy books on top.
- Slice your tofu into 4 lengths and place it in a large baking dish.
- Preheat oven to 350°F (180°C).
- Heat the oil in a skillet and pan-fry the julienned carrots for 5 - 10 minutes, until softened. Reduce heat and add remaining ingredients except sesame seeds. Heat for a few minutes.
- Pour the marinade over the tofu. Sprinkle with sesame seeds and bake for 30 minutes.
Serve with your choice of accompaniments/sides.