Sesame Crusted Tofu with South Indian Coconut Rice and Peanut-Tahini Sauce | Dada Eats
Sesame Crusted Tofu with South Indian Coconut Rice and Peanut-Tahini Sauce
35 mins prepServes 3
If you hate tofu, this recipe is for you! Sesame Crusted Tofu with South Indian Coconut Rice + Peanut-Tahini Sauce is a fragrant, savory, nutty, and light vegan meal packed with protein and flavor. It's a dish even tofu haters will love.
Preheat oven to 400 degrees.
Press the tofu for 20 minutes to draw out as much water as possible. Slice into 1/4 inch rectangles.
In a medium bowl, combine all ingredients for the Peanut-Tahini Sauce (tahini, creamy peanut butter, sesame oil, maple syrup, coconut aminos, ginger paste, garlic paste, crushed red pepper flakes, Kosher salt). Add water to thin and adjust to taste with salt.
Mix Kosher salt, black sesame seeds, white sesame seeds, and red pepper flakes together in a separate bowl. This will be your sesame crust.
Mix 1 tbsp of cornstarch with 1/4 cup of the prepared Peanut-Tahini Sauce. Dip each slice of tofu in this marinade, and then dredge thoroughly in the sesame seed mixture. Repeat with all slices.
Bake the tofu for about 20-30 minutes, flipping at 15 minutes, until golden-brown. Ensure the seeds do not burn!
While the tofu is in the oven, mix the ingredients for the Cucumber Coconut Salad (thinly sliced Persian cucumbers, sesame oil, coconut aminos, Kosher salt, toasted sesame seeds, red pepper flakes to taste, thinly sliced scallions, toasted unsweetened shredded coconut) together. Please note, the recipe for the South Indian Coconut Rice is not included here but is available on dadaeats.com.
Assemble your meal with the sesame crusted tofu, South Indian Coconut Rice, and Cucumber Coconut Salad, then drizzle generously with the remaining Peanut-Tahini Sauce.
