Recipe: Honey Sesame Tofu

Tofu has a bad rep. Why? Probably because most people don't know how to prepare it so that it actually tastes GOOD. 

"It's slimy," they said. "It tastes like nothing," they said.

Wroooong.

If you're new to clean eating, or are looking for a great source of vegan protein, tofu is your guy. It has all the essential amino acids you need to feel good and, you know, stay alive. Amino acids (& protein) are the building blocks of life, so it's important not to neglect them.

Here's one way to prepare it so you actually enjoy your dinner. When I made it this time, I decided to pair it with rice and steamed broccoli, and I used the leftovers in lettuce wraps for lunch the next day. But I'm not here to point my finger and tell you that you need to do exactly as I say. Use your imagination. Keep your mind and knives sharp, dudes.

What you'll need:

• 1 block extra firm tofu
• 2 green onions, chopped (super easy to grow in kitchen container gardens. I'll be posting a how-to soon.)
• toasted sesame seeds
• 2 tbsp. soy sauce
• 1 tsp. red pepper flakes
• 4 tbsp. honey (or agave nectar, if you don't use honey)
• 2 tsp. hoisin sauce
• sea salt
• black pepper
• 1 tbsp. rice wine vinegar
• 1 tsp. sesame oil
• 3 tbsp. whole wheat flour

What to do:

Preheat your oven to 375 degrees. Drain your tofu.*

While your oven is a-warming and your tofu is a-draining, whisk together 1 tbsp. soy sauce, red pepper flakes, 3 tbsp. honey, hoisin sauce, rice vinegar and your sesame oil with a sprinkle of sea salt and black pepper. 

It'll look like this:

Cube your tofu. The smaller you cube them, the crispier they'll be. I do about 1" cubes. Gently toss them in that marinade you just made and let them sit for 20 minutes.

Place your cubes in a single layer on a nonstick baking sheet, drizzle them with a little olive oil, and pop that baby in the oven for 20 minutes, then flip them over and repeat. Keep your leftover marinade! 

Heat up a skillet on medium high heat. While your tofu is in the oven, mix your leftover marinade with 1 tbsp. honey, 1 tbsp. soy sauce and 3 tbsp. whole wheat flour. You'll end up with a cake-looking thing, but this is what's gonna add some crunch to your meal. Break it up and throw it in the skillet for about five minutes, and then turn the heat down to low. 

When your tofu is done, add your cubes to the skillet. Stir it all together and cook for an additional five minutes, then serve over rice with a sprinkle of sesame seeds and sliced green onion.

Leftovers keep well in the fridge for a couple of days. Heat it up, add some sriracha and wrap it up in a lettuce wrap for a quick and convenient lunch!