Sticky Sesame Tofu/Tempeh
Serves: 2
Time: 15 minutes
If you haven’t been converted to Tofu or Tempeh yet, you NEED to try this version. I could honestly eat this every single day and be very happy! It’s really simple, and you can take out or leave in the ingredients if you don’t have them, or would prefer it without the garlic. I sometimes make it with garlic and sometimes don’t, both are just as good. It’s one of those recipes I tweak every time I make it, so don’t be afraid to add in the amount that you like of each ingredient and adjust to your tastes. You can also add more or less of the ingredients depending on how saucy you want it, and how much of the tofu/tempeh you’re cooking. The below ingredient amounts are more of a rough guide for this recipe.
Ingredients:
280g of firm tofu / 200g of tempeh
Drizzle of sesame oil/olive oil
2 tablespoons of tamari
1 tablespoon of brown rice miso paste
2 tablespoons of apple cider vinegar
1-2 tablespoons of maple syrup
1 tablespoon of tomato puree
1 garlic clove (optional) / teaspoon of garlic granules
A handful of black sesame seeds
Cooking Steps:
Chop your tofu/tempeh into bite-sized pieces and set them aside.
Mix your Tamari, Brown Rice Miso paste, apple cider vinegar, maple syrup, tomato puree, and garlic clove in a bowl. Mix it together until it’s all combined and smooth.
Heat a small drizzle of sesame oil/olive oil over A high heat in a pan.
Once hot, add your tofu/tempeh and leave your cubes to brown on one side first for a couple of minutes- resist the urge to toss them as you want them to crisp up on each side!
Once the first side is golden brown, turn each piece over to brown the other side.
When each piece is golden brown and crisp on the outside, pour in your sauce and toss it all around quickly covering each piece. Throw over your sesame seeds and mix it all together in the pan ensuring every piece is covered.
Serve with some grains and vegetables and enjoy!