This Vegan Almond Sesame Tofu comes together in less than 30 minutes and is easy to make, so delicious, high protein and a quick plant-based dinner!
VEGAN ALMOND SESAME TOFU
Oh my word, y’all, this Vegan Almond Sesame Tofu is to die for!! I created this on a whim this week, as I needed a quick dinner and didn’t want to fool with baking or any of that.
This whole dinner comes together in about 15 minutes (not including pressing the tofu), so a major win win and a healthy vegan dinner to boot!
This almond sesame sauce is absolutely dreamy. My daughter moaned eating it. I have fallen in love with tofu ever since creating this Smoky Tofu. Now, I’m in love with this new easy tofu recipe.
HOW TO MAKE EASY VEGAN ALMOND SESAME TOFU
Drain and press the tofu. Season well with salt and pepper and cornstarch. Toss to coat evenly. The cornstarch helps to crisp up the tofu.
Brown the tofu on each side until golden brown and crispy, 3-5 minutes. It’s important to use a high-quality nonstick pan. This also prevents the need for any oil.
Make the almond sesame sauce.
Add the sauce to the cooked tofu and cook on low heat for only about a minute to warm through and only slightly thickened. You do not want to overcook it or it’ll become too thick and you want to have lots of that yummy sauce.
I served this with white rice, a sweet potato and some cooked spinach. Feel free to use any grains you like.
MORE EASY QUICK VEGAN DINNERS
- 20 Minute Alfredo
- Lazy Red Lentil Curry Soup
- Easy Vegan Pasta Bake
- Creamy BBQ Chickpeas and Lentils
- Quinoa Veggie Teriyaki Stir-fry
Vegan Almond Sesame Tofu
- 10 oz block extra firm tofu
- 1 teaspoon cornstarch
- salt and pepper
Almond Sesame Sauce
- 3 tablespoons (48g) creamy roasted almond butter
- 3 tablespoons (45g) water
- 2 tablespoons (30g) coconut aminos (this adds a touch of sweetness and is much less salty than soy sauce)
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sesame oil (see NOTES)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cayenne (add 1/4 teaspoon for extra spicy)
- 1 teaspoon toasted sesame seeds
- I used a 10 oz block of extra firm tofu, but if you end up using a 14 oz, then you may want to make 1 1/2 of the sauce recipe, so there's plenty. Example: Instead of 3 tablespoons almond butter, it would 4 1/2 tablespoons.
- Drain the tofu really well. I simply used several layers of paper towels to wrap up the block of tofu, set it on a plate and set a couple of heavy books on it. Let it sit at least 15 minutes. You want the tofu dry so it crisps and browns well and isn't soggy.
- Slice the tofu into 1/4 - 1/2 inch thick pieces. Add to a bowl.
- Season the tofu well with salt and pepper.
- Sprinkle the cornstarch on the tofu and stir to coat well until the cornstarch is evenly coated.
- Add the tofu to a quality nonstick hot pan over medium heat. Using a nonstick pan, you will not need oil.
- Make sure the tofu is in a single layer (not overlapping) so they cook evenly. Cook the tofu on the first side until golden brown, as in the photos, 3-5 minutes or so. Flip and brown the other size, about a minute. Remove from the heat.
- Make the sauce by combining all of the sauce ingredients and whisk really well. Add salt to taste, I added maybe 1/4 teaspoon.
- The sauce should be runny, this is what we want.
- Pour the sauce over the cooked tofu and heat on low just until warmed through and only slightly thickened. It will cook/thicken very quickly, so don't walk away. You don't want to overcook it or cause it to turn too thick. It should still be saucy.
- Serve immediately. I served over rice, with green onions, alongside a sweet potato and some greens.
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