HONEY GARLIC TOFU NUGGETS
w/ ASIAN GINGER DRIZZLE
Win your entire family over with these fabulous, sesame crusted, caramel colored, roasted gems. While a block of tofu is rather bland without 'chef'n' it up, its sponge-like texture makes it perfect for absorbing flavors like this fusion forward marinade. The recipe is one you want to keep close on hand until you know it by heart. Then you can shift it up with the addition of various spices like curry, garam masala, jerk seasoning, etc.
It's sure to become part of your weekly meal wheel favorites because its so easy to make and just delicious. Give it a try now and if you can’t wait for it to marinate see Teri’s Tips below for a great shortcut.
INGREDIENTS:
1, 1lb block organic tofu, firm, cut into 1-inch slices, wrap in a cotton tea towel and set aside
3 tbsp tamari low sodium, gluten-free version or coconut aminos
2-3 tbsp local liquid honey, warmed gently or maple syrup, to taste
1 tsp Maison Orphee Dijon
1 tbsp sesame oil, toasted, optional yet so good
1 tsp fresh garlic, minced,
1 tsp ginger root, minced
1 tsp chili sauce such as Siracha or fresh chili pepper, minced, to taste
Freshly ground pepper, as desired
¼ -1/3 cup sesame seeds, toasted
Approx. 12 metal or wooden skewers (soaked 15+ minutes if wooden)
GARNISH: Fresh herbs of your choice
DIRECTIONS
TERI’S TIPS:
w/ ASIAN GINGER DRIZZLE
Win your entire family over with these fabulous, sesame crusted, caramel colored, roasted gems. While a block of tofu is rather bland without 'chef'n' it up, its sponge-like texture makes it perfect for absorbing flavors like this fusion forward marinade. The recipe is one you want to keep close on hand until you know it by heart. Then you can shift it up with the addition of various spices like curry, garam masala, jerk seasoning, etc.
It's sure to become part of your weekly meal wheel favorites because its so easy to make and just delicious. Give it a try now and if you can’t wait for it to marinate see Teri’s Tips below for a great shortcut.
- Main Course
- Vegan, gluten, dairy, nut-free
- Prep Time: 10 minutes, marinating, 2-24 hours, baking time 20 – 25 minutes
- Serves 4
INGREDIENTS:
1, 1lb block organic tofu, firm, cut into 1-inch slices, wrap in a cotton tea towel and set aside
3 tbsp tamari low sodium, gluten-free version or coconut aminos
2-3 tbsp local liquid honey, warmed gently or maple syrup, to taste
1 tsp Maison Orphee Dijon
1 tbsp sesame oil, toasted, optional yet so good
1 tsp fresh garlic, minced,
1 tsp ginger root, minced
1 tsp chili sauce such as Siracha or fresh chili pepper, minced, to taste
Freshly ground pepper, as desired
¼ -1/3 cup sesame seeds, toasted
Approx. 12 metal or wooden skewers (soaked 15+ minutes if wooden)
GARNISH: Fresh herbs of your choice
DIRECTIONS
- Combine all the marinade ingredients except sesame seeds.
- Remove tofu from the tea towel, cut into 1-inch cubes and toss in marinade. Cover and chill in the fridge for 2 - 24 hours.
- When ready to bake, pre-heat oven to 350F and remove tofu from marinade reserving any leftover if you have it.
- When ready to skewer, spread the sesame seeds in a long line on a cutting board and once the tofu is skewered dredge the kebobs in the seeds on both sides pressing in gently.
- Arrange the skewers on a parchment covered baking sheet and bake in the pre-heated oven approx. 20 – 25 minutes or until bronzed and firm, basting and turning halfway through.
- While baking, prepare the Asian Ginger Drizzle.
- When ready to enjoy, drizzle with the sweet and spicy ginger sauce and serve it with your favorite vegetables and steamed grains, squash puree or roasted potatoes.
TERI’S TIPS:
- If you need this meal fast, press as much excess liquid from the tofu block as you can, prepare the marinade warming it slightly and get it over the tofu cubes asap. This will help it to permeate flavor faster.
- No skewers on hand? Slice tofu into ½ inch rectangles and serve as cutlets. Increase baking time 5-6 minutes.
- For family meals, sweet potato fries or steamed green beans are a great accompaniment and you can sub tomato paste for the chili sauce.