Tuesday, October 28, 2014

Double-Sesame Tofu with Tahini Sauce

"Double-Sesame Tofu with Tahini Sauce" (page 292) is a perfect example of taking tofu to the level of fine dining. You can feel quite comfortable serving this quick and easy dish to guests of all dietary persuasions, vegan and non vegan alike. Tofu slices are dredged in a mixture of sesame seeds (white and black) and cornstarch, and cooked in a hot skillet until browned. A rich sauce of tahini (sesame paste), lemon juice and soy sauce is drizzle over the browned tofu, and that is all there is to it. If you have extra sauce, thin it out with a little water and turn it into gravy to serve over a side of rice or mashed potatoes. A steamed green veggie rounds things out for a complete meal.
Keeping it "McDougall Friendly" checklist:
  • Omit the oil for browning the tofu and use a nonstick skillet for this. You might find it necessary to use a very small amount of oil to prevent the tofu from sticking; if so, spray the skillet very lightly, then wipe out with a paper towel before adding the tofu.


  1. Hi Becky, I eat tofu once every week or two for the calcium and variety.

    I agree with you that it is a dining solution ie could be offered out to non-plantbased friends.They would maybe expect tofu? And it would be good to show them a jazzy yet simple way to prepare it.

    I like the idea of serving it as a slab as you have presented. To get the seeds on without oil I would compromise by sprinking the seeds over the slabs and baking rather than skillet-ing.

    The sauce sounds like a great accompaniment for kale and plain veg and I'm not afraid of tahini (fat) because it is quite a strong taste and a little goes a long way. Esp if using a darker tahini (from whole seeds rather than light which is made from hulled seeds).

    Thanks as always :)

    1. Hi Jennifer!

      Yes, I agree, baking the tofu in the oven is a great alternative to pan-frying in the skillet, allowing you to completely omit any added oil. I will do that from time to time with a tofu dish.

      You're right, tahini does have a strong taste and a little does go a long way, making it a "safe" ingredient even though it is a bit on the high fat . But the flavor just can't be beat, especially in sauces, dips, and dressings. :-)

      Thanks for stopping by my blog!

  2. It looks very good and very rich. I've been craving sesame cucumber noodles lately since we're in Southern California right now where it's warm and dry. Perhaps I'll get a jar of tahini and make both the noodles and this tofu and tahini sauce dish!

    1. This was delicious, and also a bit rich (in a good way!). It's amazing how, once you have a jar of tahini in the house, you find all kinds of delicious ways to use it! ;-)