Put down that takeout menu! This Sweet and Sticky Sesame Tofu will blow the doors off anything your local Chinese place makes. (And it's healthier too!)
Now I need to figure out a way not to eat this all before dinnertime...
Sweet and Sticky Sesame Tofu
For the dish:
2 packages extra firm tofu, drained, pressed and cut into 1-inch cubes
1 package cremini mushrooms, sliced (you can use any mushroom really. We prefer cremini)
1 sweet onion, diced
1 each, red, orange and yellow pepper, chopped
1.5 cups diced fresh or canned pineapple
Sautéing liquid of choice (we use vegetable broth, but oil or water or vegan butter are acceptable too)
2 sliced green onions (optional: for garnish)
For the sauce:
2 tbsp soy sauce
2 tbsp rice wine or apple cider vinegar
3 tbsp tomato paste
1-2 tsp sriracha (to taste)
3 cloves of garlic, minced
2 tsp grated ginger
2 tbsp hoisin sauce
1 cup water
1 tbsp maple syrup (or agave/brown rice syurp if you prefer)
¼ cup mirin (or white wine)
¼ cup sesame seeds
2 tbsp corn starch dissolved in 4 tbsp cold water
1. Lay tofu on a parchment-lined baking sheet in a single layer. Bake at 400F for 20 minutes until tofu is lightly golden. Set aside.
2. In a large sauté pan on medium high, cook onions and mushrooms until onions are translucent and mushrooms begin to darken, about 5 minutes. Add peppers and continue to sauté until mushrooms are dark and peppers soften.
3. In a medium size bowl, whisk together soy sauce, vinegar, tomato paste, sriracha, garlic, ginger, hoisin sauce, water, maple syrup and mirin.
4. Add tofu, pineapple and sesame seeds to sauté pan. Pour in sauce and stir to combine. Allow to simmer for 10 minutes, stirring occasionally.
5. Pour in cornstarch slurry, stirring constantly until sauce thickens. Simmer for 2-3 more minutes.
6. Remove from heat and serve on rice. Garnish with sliced green onions and more sesame seeds.