- 300 g of natural tofu
- 40 g of all-natural nut butter (I love it with peanut butter, cashew butter and almond butter, but tahini works as well)
- 2 tablespoons of tamari
- 2 tablespoons of apple cider vinegar
- 1 teaspoon of lime juice (optional)
- 2 tablespoons of toasted sesame oil
- 2 tablespoons of sesame seeds
- Press the tofu for at least 30 minutes using one of the methods explained in the blog post.
- Tear it into random shapes using your fingers, not a knife. Mix the nut butter, tamari, apple cider vinegar and lime juice and whisk well. If it’s too thick, add a bit more tamari and 1-2 tablespoons of water.
- Heat the oil on medium heat, then add the tofu to the pan. Let it sizzle for a couple of minutes so the edges can become nice and crispy. Take your time to fry all sides of the tofu, so all the edges become crispy.
- Turn of the heat, then immediately add the sauce and toss the tofu constantly. You want the sauce to cover all tofu bits. It will stick to the tofu like a coat and dry up as you toss it.
- Quickly add the sesame seeds before the sauce becomes too dry.
- Let it cool for a moment, then serve warm. It also tastes delicious when enjoyed cold, such as in spring rolls.
- I love peanut butter, but cashew butter or almond butter make this recipe even healthier.
- Tahini also works well, but you might want to add a bit of sweetness to the sauce, such as a teaspoon of maple syrup or coconut blossom sugar.