Crispy Tahini Tofu

The tahini sauce that gets added during cooking only gives a subtle sesame flavor to the dish, but as the moisture cooks out, it gives the tofu a crisp, buttery crust. This recipe also works well with tempeh.

Cube ¾ of a container of extra firm tofu or an entire package of tempeh. If using the tempeh, marinate the cubes in 1 cup vegetable broth combined with 1 tsp dried ginger and 1-2 tbsp bragg's aminos (using more or less to taste; halve this amount if using higher-sodium tamari) for at least two hours or up to two days. If using the tofu, you can optionally freeze and thaw the cubes in advance to give them a chewier texture.

To prepare the tahini sauce, whisk together the following ingredients and allow to sit at least 10 minutes:

6 tbsp vegetable broth (¼ cup + 2 tbsp)
4 tbsp tahini
1 tbsp rice vinegar
1 tbsp bragg's aminos
1 tbsp cane sugar
½ tbsp finely minced ginger
1 clove garlic, finely minced
red pepper flakes to taste

For the tofu, add to a dry pan over medium heat and cook for five minutes to remove some of the excess water, flipping occasionally and adding 1-2 tbsp of bragg's aminos and ½ tsp dried ginger as it cooks. Add 1 tbsp of peanut or canola oil and cook until golden on each side. For the tempeh, steam in a covered pan along with the soaking liquid until absorbed, sprinkling on ¼ tsp cane sugar as it cooks, then remove lid and add oil to pan and brown on each side. Add tahini sauce to the pan to coat tofu or tempeh evenly, constantly flipping the pieces to ensure that they don't stick together. Cook until the sauce has formed a light crust on the tofu or tempeh. Serve immediately with rice or as a sandwich in a nice, crispy gluten-free roll (those things exist, right?).