Sesame Tofu


  • 15oz block firm tofu ~organic
  • 2tbsp tapioca
  • 1lime ~for serving

Sesame Sauce:

  • 3tbsp tamari sauce
  • 2tbsp apple cider vinegar (or lime juice)
  • 3tbsp maple syrup (or brown sugar)
  • 2cloves grated garlic (or 1 tsp garlic powder)
  • 2tsp fresh ginger root ~grated
  • 6tbsp water
  • 1tbsp tapioca or corn starch
  • 2tbsp sesame seeds
  • 1pinch red pepper flakes (optional)


  1. Remove tofu from the package and drain the water. Slice in half lengthwise so you end up with 2 thinner slices. Place on a lint free towel lined plate and fold the sides over. Cover with another lint free towel and place a heavy item on top, something with good balance. Allow the tofu to press for at least 35 minutes or overnight. (If pressing overnight make sure to transfer to the refrigerator and keep cool)
  2. Use your hands and roughly tear the tofu into bite size pieces. Transfer to a bowl and sprinkle with a tiny pinch of sea salt and two tablespoons of tapioca. Gently toss to coat well.