Low Carb Sesame Crusted Smoked Tofu with Sesame Ginger Dressing

Wow, two new recipe posts in as many weeks? Maybe this dieting thing is helping me in other areas, too!

Anyway, yes. I’ve had a lot of comments on my personal Facebook about the low carb meal photos I’ve been posting, so I’m going to try to be better about actually doing up recipes and posting here. Generally, I just post photos of what I’m making to a “Diet Food” album, for me to reference when I’m making meal plans for the week. I get forgetful, so it’s nice to look through and think “YUM. Yes, I need to make that again!”, you know?

This particular recipe is one that we’ve really leaned on as a go-to, eating it at least 1-2 times a week. It’s easy to make, and tastes way better than any “diet food” has any right to, LOL!

It came about as a bit of a progression – I’ve had to cut my meat consumption on account of gout, and my husband loves tofu. After playing around with it a bit, we found that we both liked crispy baked tofu – a preparation that usually involves corn starch. With me needing to go low carb, that meant tweaking what we were doing, so I came up with a mixture of seasonings and sesame seeds that would add flavour and crunch, without adding a ton of carbohydrates… and eventually honed it into the recipe we use now!

We serve the crispy tofu cubes over top a salad – usually with cabbage, beets, carrots, cucumber, and radishes of some sort – and top it with a quick sesame ginger dressing – recipe below. SO good!

We use the “Soyganic” brand smoked tofu* for this – plain or Sriracha, depending on our mood at the time – but I’ve also done the same with normal, extra firm tofu. The smoked tofu we tend to use has far less water than normal tofu, however, so you’ll want to drain / dry the normal stuff much more thoroughly, if that’s what you’re using.

To make this gluten free, all you have to do is to use a GF soy sauce/tamari/coconut aminos when it calls for soy sauce in the dressing. Easy!

*No disclosures to make, we don’t have any sort of promotional arrangement with this company, we just really like their smoked tofu! But hey, if you guys are reading… call us *wink and finger guns*.

Sesame Crusted Crispy Smoked Tofu
Serves 2

1 brick smoked tofu (or other tofu of choice)
Sesame oil
2 Tbsp sesame seeds (Plain, toasted, black, or a mix)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp salt

Preheat oven to 400F, line a small baking sheet with parchment paper, set aside.

Using a sharp knife, slice the tofu in half, to make 2 large, flat rectangles. Blot well with a paper towel to absorb extra moisture, then slice into cubes. Gently roll the cubes onto a paper towel, then transfer to a small mixing bowl.

Drizzle the tofu cubes with a bit of sesame oil – maybe about 1 Tbsp – then add remaining ingredients and toss to coat. Spread coated tofu cubes out evenly on prepared baking sheet.

Once oven is up to temperature, bake tofu for 30 minutes, stirring every 10 minutes or so.

Serve hot!

Low Carb Sesame Ginger Dressing
Serves 2

2 Tbsp Sesame Oil
2 Tbsp Rice Vinegar
2 Tbsp Tahini
1 Tbsp Ginger puree
1 Tbsp Soy sauce
2 Tsp garlic puree or pressed garlic (about 3 cloves)
Black pepper, to taste.

In a small mixing bowl or measuring glass, combine all ingredients except pepper, whisking well until thick and smooth. Add pepper to taste.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.