It’s really hard to get good gluten-free vegetarian food at most Asian restaurants. Whenever I do find it, it’s usually in the form of fried tofu. Don’t get me wrong—I do love getting golden and greasy tofu now and again, especially when someone else is making it. But it’s a heavy thing to eat again and again.
This tofu has a texture closure to fried tofu than any baked tofu I’ve ever had thanks to the corn starch while still not being overly salty or heavy. You can cook a big pot of brown rice and stir fry some vegetables and have your own take-out meal at home without the take-out.
To make this gluten-free, make sure to use a gluten-free tamari in place of the soy sauce. You can also substitute tapioca starch in place of the corn starch and agave for the honey.
Baked Sesame Tofu
Prep time: 10 minutes
Cook time: 40 minutes
Ingredients(Makes 2 servings):
- 1 block extra firm tofu
- 3 Tablespoons sesame oil
- 1 Tablespoon soy sauce
- 1 Tablespoon honey
- 1 Tablespoon sesame seeds
- 1/2 Tablespoon rice vinegar
- 1/2 Tablespoon corn starch
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon onion powder
- Preheat your oven to 350 degrees.
- Slice the tofu into even segments
- Mix the rest of the ingredients together in a small bowl.
- One at a time, dip the pieces of tofu in the sauce and lay them out on a non-stick baking surface. Pour any remaining sauce on top of the tofu.
- Bake for 40 minutes until the outside is golden and the edges brown. Turn once halfway through baking.
- Serve hot with rice and vegetables and extra soy sauce.