Whole Food, Plant-Based Recipe Sticky Tofu Fingers

Ingredients

For tofu

• 14-16 oz block of extra firm tofu
  

• Ground ginger
  
• Coconut aminos or tamari
  
• Sriracha, optional

For sauce

• 5 T tamari (start with 3 and add more to taste)
  

• 2 T coconut aminos
  
• 2 T date syrup
  
• 5 T date paste
  
• ½ cup water
  
• 1 T rice vinegar
  
• ½ tsp ground ginger
  
• ½ tsp sriracha
  
• ½ tsp lime juice
  
• 1½ tsp orange juice
  
• 1 T sesame seeds
  
• 1½ tsp cornstarch and 1 tsp water, mixed together

Instructions

For the tofu*

1. Press tofu to remove excess moisture
2. Cut tofu into strips or cubes, depending upon your preference
3. In a shallow dish, mix coconut aminos or tamari, along with small amount of ground ginger and sriracha in a baking dish. Leave out sriracha if you don't want spicy.
4. Roll the tofu in the sauce (you can also let it sit in the sauce to marinate for as long as you want if you don’t have time to cook right away).
5. Place the tofu on a parchment lined baking sheet. Bake at 425°F for 20 minutes and turn and bake about 5-10 minutes more (until slightly browned on both sides).

For the sauce

1. Mix together water and corn starch and blend
2. Add all other ingredients to a small pot
3. Whisk in the corn starch and water blend with all other ingredients
4. Cook on low heat until the sauce is thick and has reduced significantly.

Chef's Notes