Crispy Tofu + Tahini Dipping Sauce | Dairy-free, Vegan
Recipe and photo by Mississippi Vegan
Dip this perfectly crisped tofu into a tahini dipping sauce that will keep you coming back for more.
2 heaping Tbsp Artisana Raw Organic Tahini
2 Tbsp maple syrup
2 Tbsp miso paste (chickpea or mellow white miso)
2 Tbsp water
2 Tbsp tamari or soy sauce
2 Tbsp rice vinegar
2 Tbsp olive oil
2 tsp garlic powder
1 Tbsp nutritional yeast
¼ tsp freshly cracked black pepper
¼ tsp sea salt
6 Tbsp cornstarch
2 Tbsp plant-based milk
1 (16 oz) pack extra firm tofu, cut into one inch cubes
½ cup unhulled sesame seeds
2 Tbsp nutritional yeast
½ tsp sea salt
½ tsp freshly cracked black pepper
¼ tsp cayenne pepper
Preheat the oven to 450° and line a large baking sheet with parchment paper.
In a large bowl, combine tamari or soy sauce, rice vinegar, olive oil, garlic powder, nutritional yeast, salt, pepper, cornstarch, and milk. Mix until well combined. Add tofu and gently toss. The cubes should be coated and sticky. In a separate small bowl, combine sesame seeds, nutritional yeast, salt, pepper, and cayenne pepper. Mix well.
Now it’s time to coat the tofu. Set up your station by placing the bowl of tofu next to the bowl of coating which is next to the baking sheet. Using your fingers, pick up a tofu cube and place into the coating mixture, tossing gently to cover with seeds. Place on the baking sheet. Repeat this step, leaving room in between pieces, until all tofu is coated.
Bake for 17 minutes. Flip and bake for an additional 11 minutes. Once the tofu is baked, let cool for 5 minutes.
For the sauce, combine tahini, maple syrup, miso, and water to a small bowl. Using a whisk, stir until thick and creamy. When tofu is ready, dip and enjoy!
Additional notes: You can keep the dipping sauce stored in a tightly sealed container or jar in the fridge for up to one week.