Do I need a tofu press?

A tofu press is great for anyone that prepares tofu regularly and wants a quick, clean and easy way to remove excess water. If you use tofu occasionally, the purchase may seem like a waste. If this is the case, you can always use DIY methods for pressing your tofu. Typically the idea involves creating your own press that can help remove excess water, and typically just involves using extra clean towels and a heavy object like a book. For a full break down of ideas to help remove excess water, please see this guide with visuals .

Can the tofu be prepared in advance?

The tofu can be stored in an airtight container in the fridge for up to 3 days. However, do note that the tofu will lose its crispiness in the fridge. To reheat, place in a toaster oven or air fryer to help re-crisp the tofu before enjoying.

How can I make this meal gluten-free?

You just need to adjust for 3 ingredients in the main tofu recipe. Swap the panko breadcrumbs for gluten-free panko breadcrumbs (if the gluten-free variety has very large crumbs, I like to give them a quick blitz in a food processor to make them smaller in consistency). You’ll also want to swap the flour for some cornstarch and make sure you are using a gluten-free soy sauce option like wheat-free tamari or coconut aminos. If making the optional sauce, just make sure to use a gluten-free hoisin sauce.

Sesame Crusted Tofu - Plant Based RD

Description

This baked sesame crusted tofu layers in flavor through the marinade, batter and breading. Extra crispy, packed with protein and flavor.

Ingredients

Scale

1–2 tbsp avocado oil

Breading

1/3 cup black and white sesame seeds
1/3 cup panko bread crumbs
2 tbsp nutritional yeast
1 tsp onion powder
1 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp white pepper
Zest of 1 lime

Batter

1/3 cup all-purpose or wheat flour
2 tbsp ground flaxseed
1/2 cup unsweetened almond or soy milk
1 tbsp tamari

Tofu

1, 16 oz block extra firm tofu, pressed for 15 minutes and drained
2 tbsp tamari
Juice of 1 lime

Brussels Slaw, Optional

2 cups shredded brussels sprouts
2 tsp toasted sesame oil
Juice and zest of 1 lime

Sauce, Optional

2 tsp tamari
1 tbsp hoisin sauce
1 tbsp maple syrup
2 tsp rice wine vinegar
1/4 tsp garlic powder
1/4 tsp ground ginger

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Instructions

Preheat the oven to 425F and drizzle the oil onto a baking tray. To one shallow dish add all the breading ingredients and whisk to combine. To a separate shallow dish, add the flour and flaxseed then whisk together to combine. Pour the milk and soy sauce into the flour and whisk together until smooth.
Slice the block of tofu in half, then cut each half length wise into 3 equal slabs. Place the 6 slabs of tofu in a separate shallow dish then drizzle the tamari and lemon juice overtop. Turn and flip the tofu to make sure it is evenly coated then marinade for 10 minutes, flipping the slabs halfway.
Take the tofu and dip it into the batter to coat on all sides. Shake off excess batter then transfer to the dry breading, making sure it is coated in the breading on all sides. To make this process easier and less messy, use one dedicated hand for dipping the tofu in the batter, and one dry hand to help coat it in the breading.
Transfer the breaded tofu to the tray to touch the oil, then flip onto the opposite side so both sides are properly coated. Place the tofu in the oven to bake for 15 minutes, flip and bake for an additional 10-15 minutes or until golden.
While the tofu bakes, prepare the slaw and sauce. Add the shredded brussels sprouts to a bowl with the sesame oil, lime zest, lime juice and a pinch of salt and pepper. Massage the ingredients into the brussels sprouts until the brussels sprouts have softened. In a separate small bowl, whisk together the hoisin sauce, maple syrup, vinegar and seasonings until smooth.
To assemble, slice the tofu and place over the slaw with some cooked rice on the side. Drizzle the tofu with the sauce then enjoy.

Notes

Press or freeze your tofu. Using either of these methods will help remove excess water, which will help get more flavor into the tofu. You will want to press the tofu, using either of these methods for 15 minutes. Use a tofu press or cut the tofu into slabs, place on a paper towel lined baking tray, cover with more paper towels then rest a cutting board along with a heavy book over top. You can see additional pressing and freezing notes in my tofu prep guide.

Allow the batter to thicken for 5 minutes. Once mixed together, the batter will feel loose. Allowing the batter to sit will allow the ground flaxseed to soak up the liquid and thicken appropriately.

For more protein, add some edamame. If making a bowl, add the edamame over some steamed rice, top with the slaw then the tofu. You can also replace the steamed rice with higher protein options like quinoa or farro.