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I came across this recipe for baked tofu sticks with peanut sauce via vegetarian blog Tinned Tomatoes. It’s perfect for a dinner party appetiser, snack, or to make in advance and pop in your packed lunch. The tofu and nut butters give it a good protein hit, plus healthy fats, while ginger has anti-inflammatory properties. Also, if you want to make this gluten-free replace soy sauce with tamari.


14 oz. firm or extra firm tofu, pressed to remove water
4 tsp. toasted sesame seeds
1 tsp. peanut oil or other high smoke-point oil

Marinade Ingredients:
1 T sesame oil
1 1/2 T soy sauce
1 tsp. rice vinegar
2-3 tsp. agave nectar (or other sweetener of your choice)
1-2 tsp. Sriracha Sauce
1/2 tsp. ground ginger (or grated fresh ginger root)

Sauce Ingredients:
1 T ground ginger (or grated fresh ginger root)
2 T smooth natural peanut butter (Use peanut butter without added sugar, such as Adams 100% Natural Peanut Butter for South Beach Diet.)
2 T Tahini Sauce (or if you don’t have Tahini, use 2 T more peanut butter)
3 T soy sauce (I used reduced-sodium.)
1-2 T agave nectar (or other sweetener of your choice)
2 tsp. rice vinegar (not seasoned rice vinegar, which contains sugar)
3 T water

For full instructions see the original post at Kalyn’s Kitchen.