- *1 - 12 to 14 ounce package organic extra-firm tofu (or sprouted)
- 2 tablespoons toasted sesame oil, divided
- 1/4 cup coconut aminos or tamari sauce
- *1-2 tablespoons maple syrup alternative
- 2 tablespoons tahini (sub for almond butter)
- 2 tablespooons rice wine vinegar (sub for lime juice)
- 1-2 teaspoons chili garlic sauce
- 2 to 3 cups stir fry vegetables
- baking sheet
- small mixing bowl
- large non-stick skillet
- Preheat oven to 400F.
- Tofu: Place a folded paper towel on a plate. Drain the tofu from the package and place the tofu on the folded towel. Tofu should sit in the middle of the towel. Place another paper towel on top (fully covering the tofu). Then top with something heavy like a cast iron skillet (2-3 pounds) to help remove the water from the tofu. Let the tofu dry for at least 20-30 minutes and ideally, I would recommend that you let it dry out as long as you can. Once your ready to bake, cut the tofu up into 1-inch cubes.
- Arrange the cubed tofu on a parchment-lined baking sheet in an even layer and bake for 25-30 minutes. Tofu should “puff” up and look slight dried out and even slightly crispy on the edges. A longer baking time will get you firmer and crispier tofu.
- Tahini Sauce: In a small mixing bowl, combine 1 tablespoon sesame oil, 1/4 cup coconut aminos, 2 tablespoon syrup, 2 tablespoons tahini, 2 tablespoons rice wine vinegar and 2 teaspoons chili garlic sauce.
- Add the baked tofu to the tahini sauce and let marinate for up to 5 minutes, stirring occasionally. The longer it marinates, the more bold the flavor.
- Heat a large skillet over medium heat. Add the tofu, leaving half of the marinade behind (this will be added to the vegetables for flavor). Saute the marinated tofu for 3-5 minutes, stirring occasionally, until browned on all sides and slightly caramelized. Remove from pan and set aside.
- In the same skillet add 1 tablespoon sesame oil and your veggies of choice. Cook for 4-5 minutes or until fork tender.
- Lastly, add the remaining marinade and tofu and mix until well combined. Option to save the remaining marinade for later use because there is more than enough flavor. I used it later as a dressing for salad… YUM.
Rest Day: serve as is
Training Day: serve with 1/2 cup quinoa or sprouted basmati rice
Leftovers: store in an airtight container in the refrigerator up to 3 days.
What kind of Tofu? I used Wild Woods Sprouted Tofu. And I found this particular brand at Sprouts.
Approximately 350 calories per serving (including broccoli)
Calories may vary depending on brand of ingredients, substitutions and serivng size.
To reduce calories or fat, use less marinade per serving.