{Insert really long paragraph and personal story about “why tofu” and “omg this one time at this restaurant we had this aaaaah-mazing tofu and it made me want to recreate it…” Psych. Literally no one wants to read that stuff – you just want the recipe. See below, enjoy, and don’t forget to tag me on Insta when you make it.}
Tahini & Coconut Tofu
If you're intimidated by tofu because it never tastes like anything, this recipe will fix all of your problems.
Servings: 4
Calories: 255kcal
Ingredients
- 1 block extra firm tofu
- 1/3 cup tahini
- 1/4 cup soy sauce
- 1/4 cup coconut milk
- 1 Tbsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp ginger
- 1/2 tsp coriander
- 1/4 tsp lemon pepper
Instructions
- Drain the tofu and wrap it in a paper towel.
- Place it on a cutting board and put something heavy on top (a cast iron skillet works great). Let the whole thing rest for about 30 minutes to allow the extra moisture to drain.
- While the tofu is drying out, preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Next, combine all of the liquid ingredients and whisk until combined. Next, add all of the seasonings and stir together.
- After the tofu has drained, unwrap the towel and cut the tofu into 1" cubes.
- Add the tofu to the sauce and use a spoon to coat all sides of each cube.
- This is the pain-staking part, but it's necessary: using tongs, place each individual piece of tofu on the cookie sheet. DO NOT dump the entire bowl of tofu + sauce! You'll end up with a sticky mess of sauce that'll burn in the oven.
- Bake at 400 degrees Fahrenheit for 20 minutes. Then, using tongs, flip each piece of tofu over and cook for an additional 5 minutes.
- Serve with rice and veggies (sugar snap peas go great with this combo!). Enjoy!