Recipe from American Vegan magazine Summer 2016 issue. To become a member of American Vegan Society and receive American Vegan magazine, click here.
Tofu is an excellent source of protein.
Proteins are found in your muscles, your hormones and enzymes. Basically you are made of protein.
Yield: 4 4-oz. servings
16 oz. extra-firm tofu
2 Tbsp. + ¼ tsp. cornstarch
1 Tbsp. garlic powder
1½ tsp. ginger powder
⅓ cup soy sauce, low-sodium
¼ cup hoisin sauce
2 Tbsp. brown sugar
1 tsp. sesame oil
½ thumb-sized piece fresh ginger
1 garlic clove (segment), minced
1½ tsp. sesame seeds, toasted
Preheat oven to 400°F.
Take tofu out of package and drain water. Cut tofu into ¼-½”-thick pieces.
Mix 2 Tbsp. cornstarch, garlic powder, and ginger powder. Lightly coat the tofu; this is what is going to make it crispy. Lay coated tofu out on a sprayed baking pan. Lightly spray tops of tofu with cooking spray. Bake for a total of 45 minutes. Flip tofu halfway through the baking.
After tofu bakes, add soy sauce, hoisin sauce, sesame oil, brown sugar, fresh ginger, and fresh garlic to a saucepan. Mix to combine and heat over low heat. Add ¼ tsp. of cornstarch to 1 Tbsp. of cold water to dissolve. Once dissolved, stir into sauce and bring to a boil. Remove from heat. Add the crispy tofu to the sauce and cover with toasted sesame seeds.
Serve over rice, on a salad, or in a wrap.
Nutritional Information: 249 Kcal, carbohydrates: 26 g, protein: 17 g, fat: 10 g.