Saturday, August 5, 2017

Meatless Mood - Sesame Tofu

We eat meat free about 80% of the time, keeping our animal protein to non-factory farmed meat and fish or wild game.

I know some of you can't eat soy but for a large part of the population, tofu is a very popular and relatively inexpensive source of protein.

But what to make with it other than my normal smoother of 1/4 block tofu, sparking flavored water, a dash of protein powder and a cup brimming with frozen berries?

Sesame Tofu Chinese Style - if you love sesame chicken or just the sweet tang of a rich sweet and sour type sauce you will love this.  For lower-fat you can also bake the tofu instead of frying it in coconut oil. Serves 2.

1/2 cup sugar-free barbecue sauce
2 teaspoons apple cider vinegar
a squeeze of lemon or lime juice
1 teaspoon vegan Worcestershire
1 teaspoon ground ginger
1 teaspoon minced garlic or garlic powder (optional for those that don't do garlic)
1 tablespoon  Braggs liquid aminos
1/2 block extra firm tofu
1 teaspoon corn starch
Sesame seeds to garnish
chopped green onion (optional)

You'll want to marinate the tofu, so mix this up first thing in the morning.  In a bowl mix the barbecue sauce, apple cider vinegar, juice, Worcestershire, ground ginger, garlic (if using) and liquid-aminos.

Set aside 1/3 of the sauce and cover.

Chop half a block of extra firm tofu into equal sized cubes.

Marinate the tofu cubes in the remaining 2/3 of the sweet and sour sauce.

Leave the marinated tofu and remaining sauce in the fridge until the evening..

The next day add 1 teaspoon corn starch to the remaining sauce and coat the marinated tofu in the mixture.

Either bake the tofu at 400°F on a nonstick sheet for 30 minutes or fry in coconut oil until crispy. Serve with steamed rice and top with sesame seeds and green onions (optional)


  1. Hari OM
    classic and tasty! I like the twist of adding W'shire souser... and had to research Braggs thingo. Think I'll stick to Kikkoman's superior soy, but thanks for the intro! YAM xx

  2. Looks tasty! If only I had a chef I would give her this recipe!


  3. I bet that sauce would rock a non-soy protein source.


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