Baked Sesame Tofu Sticks with Peanut Butter and Tahini Sauce (Video)
Baked Sesame Tofu Sticks with Peanut Butter and Tahini Sauce are a delicious treat that’s vegan, dairy-free, low-glycemic, and South Beach Diet friendly. And with the right ingredient choices this can be low-carb and gluten-free. Use Meatless Monday to find more recipes like this one.
Watch the video to see if you want to make Baked Sesame Tofu Sticks
with Peanut Butter and Tahini Sauce.
Even in families who are committed to Meatless Monday meals, I’m guessing tofu can be a tough sell sometimes. And the idea of convincing people who think they don’t like tofu to try it as a snack might be even harder! But don’t give up on getting your family to enjoy tofu unless you’ve tried pressed and baked tofu, because pressing out the water and baking the tofu makes it firmer and more chewy, and that should make it more appealing to people who don’t like the texture of softer tofu. And if you have a delicious peanut buttery sauce to dip those tofu sticks into, I think that makes it even better.
I tried three versions of these Baked Sesame Tofu Sticks with Peanut Butter and Tahini Sauce to get one I thought was just right. The tofu sticks were delicious warm, and I even liked the leftovers that had been in the fridge for a few days!
Put one 14 oz. package into a colander placed in the sink and let it drain for a few minutes. Then cut the tofu in half to make two thinner pieces. You need to press out most of the water if you want the tofu to get crisper and chewier. Lay the two pieces on a double layer of paper towels. Put another double layer of paper towels on top of the tofu pieces, and put something heavy (like a big cast iron pan) on top of the towel. Let tofu press about ten minutes (you can see how much water was pressed out.) Then replace with fresh towels and press again for about 10 minutes more. (Or longer is even better if you’re not in a hurry!) While tofu is pressing, whisk together sesame oil, soy sauce, rice vinegar, agave nectar (or sweetener of your choice), Sriracha Sauce, and ground ginger to make the marinade.
Cut each piece of tofu into ten strips, about 1/2 inch wide and lay them cut side down in a large baking dish. Pour marinade over the tofu, brushing so all sides are coated, and let it sit 10-20 minutes to absorb the flavors. When tofu has marinated, sprinkle 2 tsp. toasted sesame seeds over the first side, turn pieces over, and sprinkle 2 tsp. more over the second side. Brush a small baking dish with peanut oil (or another high smoke-point oil) and lay out the tofu strips so they aren’t touching. Baked 20 minutes in preheated 400F/200C oven.
While the tofu is baking, use a food processor or the bowl attachment of your Immersion Blenderto mix together the ground ginger, peanut butter, Tahini sauce, soy sauce, agave nectar (or other sweetener of your choice) rice vinegar, and water to make the sauce.
After 20 minutes the tofu will be getting lightly browned like this. Turn each piece over and put back in the oven to cook the other side, 10-20 minutes depending on how firm and browned you’d like it. I cooked mine about 20 minutes more, and here’s how it looked when it came out. Serve hot or room temperature, with Peanut Butter, Tahini, and Ginger Sauce for dipping.
More Tasty Tofu You Might Enjoy:
Baked Italian Herb Tofu ~ Oh My Veggies
Spicy Vegan Peanut Butter Tofu with Sriracha ~ Kalyn’s Kitchen
Sesame-Crusted Tofu ~ Love and Olive Oil
Stir-Fried Tofu with Scallions, Garlic, Ginger, and Soy Sauce ~ Kalyn’s Kitchen
Baked Sesame Tofu Sticks with Peanut Butter and Tahini Sauce
Baked Sesame Tofu Sticks with Peanut Butter and Tahini Sauce are a great snack.
- 14 oz. firm or extra firm tofu, pressed to remove water
- 4 tsp. toasted sesame seeds
- 1 tsp. peanut oil or other high smoke-point oil
- 1 T sesame oil
- 1 1/2 T soy sauce
- 1 tsp. rice vinegar
- 2-3 tsp. agave nectar (or other sweetener of your choice)
- 1-2 tsp. Sriracha Sauce
- 1/2 tsp. ground ginger (or grated fresh ginger root)
- 1 T ground ginger (or grated fresh ginger root)
- 2 T smooth natural peanut butter (see notes)
- 2 T Tahini Sauce (or if you don’t have Tahini, use 2 T more peanut butter)
- 3 T soy sauce (I used reduced-sodium.)
- 1-2 T agave nectar (or other sweetener of your choice)
- 2 tsp. rice vinegar (not seasoned rice vinegar, which contains sugar)
- 3 T water
- Take tofu out of the package and put in a colander placed in a sink.
- Let drain for a few minutes.
- Then cut tofu in half lengthwise to make two thinner pieces.
- Put a double layer of paper towel on a cutting board, put the two tofu pieces on the towel, and top with another double layer of paper towels.
- Put a heavy object (that’s big enough to cover the tofu) on top of the paper towel and let it press water out for 10 minutes. (I used a big cast-iron frying pan.)
- After 10 minutes remove the heavy object, discard the wet towels, and press again with new double-layer paper towels on top and bottom of the tofu.
- Press about 10 minutes more, or longer is even better if you’re not in a hurry!
- While tofu is pressing, whisk together the sesame oil, soy sauce, rice vinegar, agave nectar, Sriracha Sauce, and ground ginger to make the marinade.
- Preheat oven to 400F/200C.
- Cut each pressed tofu piece into about 10 strips, each about 1/2 inch wide.
- Lay the tofu strips larger cut side down in a flat baking dish.
- Pour the marinade over tofu, brushing and turning if needed to make sure all sides are covered.
- Let tofu marinate 10-20 minutes.
- Then sprinkle 2 tsp. toasted sesame seeds over the tofu pieces; turn and sprinkle the other 2 tsp. sesame seeds over the other side.
- Spray or brush a small baking sheet with peanut oil (or other high smoke-point oil.)
- Lay tofu strips on the baking sheet, taking care not to knock off the sesame seeds.
- Bake tofu 20 minutes on first side.
- Turn carefully and bake 10-20 minutes more, depending on how browned and crisp you’d like it.
- While tofu bakes use a food processor or the bowl attachment of your Immersion Blender to mix together the ground ginger, peanut butter, Tahini sauce, soy sauce, agave nectar, rice vinegar, and water to make the sauce. (I’d start with the smaller amount of sweetener and taste to see if you’d like it a little sweeter.)
- Serve tofu hot, with sauce for dipping.
- I was surprised that this was still pretty tasty after it has been in the fridge for a couple of days, although it’s better when it’s freshly made and still hot.
Use peanut butter without added sugar, such as Adams 100% Natural Peanut Butter for South Beach Diet.
In this recipe Kalyn combines ideas from several recipes spotted in cookbooks, but the original idea came from a sesame tofu recipe in Power Foods.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tofu is a good low-glycemic choice for any phase of the South Beach Diet, but for Phase One limit to 1/2 cup serving size. If you’re making these Baked Sesame Tofu Sticks for Phase One it’s probably best to use an approved sweetener instead of the agave, although the amount of agave consumed would be pretty small because you don’t eat the entire amount of marinade or sauce. With approved sweetener, this should also work for most low-carb diet plans.
Find More Recipes Like This One:
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