Whenever I find myself at Whole Foods I can’t leave without picking up a container or two of their golden sesame tofu. I love this stuff. The tofu has a perfectly dense and chewy texture and the saucy coating is just sweet enough with a little bit of spice. The whole thing is finished with fresh scallions for the right amount of crunchy freshness, yum!
For years, I’ve been buying Whole Food’s Golden Sesame Tofu and trying to recreate it myself at home. I’ve looked for recipes online and have tried just going off the ingredients list on the package, but I’ve never been quite happy enough with my results, that is to say, until now….
I’ll admit, and if you’ve had the Whole Foods version before, you’ll know this recipe is not exactly the same, but for me I think it’s even better and the family agrees, even my meat eating husband loves my Golden Sesame Ginger Tofu! Whether, it’s the golden sesame tofu you’ve had from Whole Foods or not, my Golden Sesame Ginger Tofu is delicious, give it a try and see for yourself.
I start by pan frying the tofu with a light cornstarch coating, dotted with toasted sesame seeds, just until the tofu is golden and crisp but still tender and a little chewy on the inside.
My sauce is a little sweet, a little tangy, a little spicy.
The recipe comes together fairly quickly and makes a perfect meal topping Forbidden Rice, soba noodles, crispy and fresh cabbage slaw, or anything else you can imagine.
Golden Sesame Ginger Tofu
Author: Jen Jones of SweetGreenKitchen.com
Vegan, gluten free
2 Tablespoons Sesame Seeds – white, black or mix
1 package Super Firm Tofu
1/3 cup Corn Starch – GMO free * can sub with Tapioca Starch
A few pinches of Sea Salt
2 Tablespoons Agave Syrup
3 Tablespoons Lite Soy Sauce or Gluten Free Tamari
2 teaspoons grated fresh Ginger
1 small clove Garlic – minced
1 Tablespoon Tahini
1 Tablespoon Rice Vinegar
A few dashes of Hot Sesame Oil
2-3 Scallions – sliced thinly on the diagonal
Reserved 1 Tablespoon Toasted Sesame Seeds
Red Pepper Flakes
In a dry skillet, toast sesame seeds for a few minutes, careful not to burn them. Pour into a bowl and set aside.
Drain tofu and press excess water out. Cut tofu into cubes. Into a shallow bowl, add corn starch, 1 Tablespoon toasted sesame seeds and a pinch of sea salt. Lightly dredge tofu cubes in corn starch mixture.
Heat a large skillet and coat the bottom with coconut oil. Cook the corn starch covered tofu cubes in the hot coconut oil over medium to high heat. Cook tofu until golden on 2-4 sides. Note, you may need to cook your tofu in two batches to avoid crowding the pan. When the tofu is cooked, remove from the pan and set aside on a platter, large dish or bowl.
Now make the sauce – In a small saucepan, add all of the sauce ingredients and cook about 5 minutes until reduced and bubbly.
Pour sauce over cooked tofu. Garnish with slivered scallions, remaining 1 Tablespoon of toasted sesame seeds and a pinch of red pepper flakes.
Serve hot or cold. Delicious with brown rice, soba noodles, steamed veggies, roasted sweet potatoes or over a salad of kale, cabbage, romaine, or mixed greens. Enjoy!