Wasabi Tofu

This wasabi tofu, drizzled with wasabi-coconut sauce, is bold, spicy, healthy, and comforting all at once! Serve with hot rice for a delicious plant-based meal!

Course: Main Course

Cuisine: Asian

Servings: 2 servings

Ingredients

▢ cooking oil of your choice for frying

For the Coconut-Wasabi Sauce:

For the Sesame Crusted Tofu:

▢ 1 ½ tablespoons flaxseed meal
▢ 4 tablespoons water
▢ 1 teaspoon salt
▢ ¼ teaspoon ground black pepper
▢ 1 (8 oz.) pack extra-firm tofu pressed to release excess water
▢ ¼ cup sesame seeds

To Serve:

▢ 2 cups cooked rice
▢ fried water spinach optional
▢ roasted sweet corn optional
▢ 1 ½ lemon cut into wedges

Instructions

Make the Coconut-Wasabi Sauce:

In a small pot, heat 1 tablespoon of oil over low heat and sauté sliced red onions until translucent.
Add coconut milk, wasabi powder, and brown sugar. Stir and bring to a boil.
Reduce to a simmer and cook for 5 minutes until slightly thickened.
Season with salt and black pepper to taste. Remove from heat and set aside.

Prepare the Sesame-Crusted Tofu:

In a bowl, combine flaxseed meal and water. Let it bloom for 15 minutes, then stir well.
Season the bloomed flaxseed mixture with salt and black pepper.
Cut the pressed tofu into bite-sized cubes.
Dip each tofu cube into the flaxseed mixture, then roll in sesame seeds until fully coated. Let the coated tofu rest for 2 minutes.
Heat oil in a pan or pot for deep-frying. Fry the tofu until golden and crispy.
Transfer to a paper towel-lined plate to drain excess oil. Strain any leftover sesame seeds to use as garnish.

Assemble and Serve:

Serve crispy tofu over hot cooked rice.
Drizzle generously with coconut-wasabi sauce.
Add fried water spinach and roasted sweet corn on the side if desired.
Serve with lemon wedges for a zesty finish.

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!