You will never look at tofu the same way again!
Vegan sesame tofu fingers are magical! They are gluten-free, baked, refined-sugar free and still absolutely one of the best tasting tofu dishes I’ve ever had. You just press all the liquid out of the tofu. Marinate it. Toss it in corn starch and bake. It makes the crispiest and most flavorful tofu even though it is baked and gluten-free. The amazing tofu is tossed in the best ever sesame sauce!
So, this tofu gets so crispy that is actually stays really crispy even after it has been tossed in the sesame sauce! These vegan sesame tofu fingers are the perfect entree, or the perfect appetizer! You can make them into a meal with some veggies and rice, or just pick them up and eat them with your fingers and maybe a dip like I do!
I love the process I use to make these sesame tofu fingers. It is so freaking easy. Almost like a shake and bake. Once the tofu has marinated, I just throw the tofu in a large ziploc bag and sprinkle the cornstarch into the bag. Seal the bag and shake! It coats them super well.
Then, all you have to do is bake and make the sauce while the tofu bakes. Pour the sauce over the tofu fingers, toss. Then eat. They are finger lickin’ good! They are crispy, salty, sweet, umami and every flavor that your taste buds need right now!
These gluten free and vegan sticky, sweet, salty, umami, sesame tofu fingers are incredible! Baked and still so crispy!
- 1 Block (15oz.) Extra firm tofu, pressed
- 1 Tablespoon Coconut aminos or soy sauce
- 2 Teaspoons Rice wine vinegar
- 1 Teaspoon Agave syrup
- 1/2 Teaspoon Sriracha
- 1/4 Cup Cornstarch
- 1/4 Cup Coconut aminos or soy sauce
- 1/4 Cup Canned tomato sauce (tomato puree not ketchup)
- 3 Tablespoons Agave syrup
- 1 Teaspoon Sriracha
- 1/2 Teaspoon Rice wine vinegar
- 1 Tablespoon Sesame seeds, I used half white and half black
- 1 Teaspoon Cornstarch
- 1 Teaspoon Water
First, you need to press your block of tofu. It is important to get as much liquid out of the tofu as possible. The firmer the tofu, the easier it is to work with. I recommend pressing for at least 30 minutes. If you need a step by step, I will link my tofu guide below. Just click where it says tofu cooking guide in the notes.
When you are ready to make the tofu fingers, cut the block of tofu into "fingers". Long and thin.
Then in a large bowl, whisk together the 1 tablespoon of coconut aminos(or soy sauce), the 2 teaspoons of rice wine vinegar, the 1 teaspoon of agave, and the 1/2 teaspoon of sriracha.
Now, add the tofu fingers to the bowl with the marinade and toss to coat all of the tofu. It won't be a lot of marinade, they won't be submerged. Let them sit, tossing a few more times for about 15-20 minutes.
Once the tofu has been sitting for a bit, preheat the oven to 425 degrees.
Then, add the tofu fingers to a large ziploc bag, and sprinkle the cornstarch into the bag. Seal the bag and toss the tofu. Coat all of the fingers in the cornstarch.
Put the tofu on a sheet pan that has been sprayed with non stick spray, or coated with some oil. If you don't want to use oil, you will need a non stick pan, or they will stick.
Bake the tofu at 425 degrees for 15 minutes, flip the tofu and bake for another 10-15 minutes. Bake until brown and crispy.
While the tofu is baking, make the sesame sauce. In a small sauce pan, whisk together the coconut aminos(or soy sauce), tomato sauce, agave, sriracha, rice wine vinegar and sesame seeds.
Heat on medium low, bring to a simmer, reduce heat to low and simmer for about 5 minutes.
In the meantime, whisk together the cornstarch and water in a small bowl. Then add that to the sauce, whisk to combine.
Continue to simmer the sauce until it is nice and thick, a few more minutes. Turn off the heat.
When the tofu fingers are brown and crispy, add them to a bowl and pour the sauce over them. Toss to coat and serve with chives or scallions!