Crispy tofu sticks with peanut dip

Crispy tofu sticks with peanut dip: spiced tofu with sesame, soy sauce, peanut butter and garlic from the oven – crisp outside, tender inside.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 600 kcal per serving
• Protein: 30 g
• Fat: 40 g
• Carbs: 40 g

Ingredients

• 400 g tofu
• 50 g sesame seeds
• 1 tbsp sesame oil
• 3 tbsp peanut butter
• 1 tbsp maple syrup
• 1 clove of garlic
• 2 tbsp soy sauce

Method

You’ll need: oven · baking tray · chopping board · knife

1. Press the tofu briefly to squeeze out excess liquid. Then cut it into even sticks.
2. Mix the soy sauce with the sesame oil. Turn the tofu sticks in it, then coat them all over with sesame seeds.
3. Lay the coated tofu sticks on a tray and bake at 200 °C (180 °C fan) for 20–25 min, until golden brown and crisp. Turn them halfway through if needed.
4. For the dip, stir the peanut butter with the maple syrup, garlic and a little warm water until smooth. It should be creamy but still easy to dip into.
5. Leave the tofu sticks to cool briefly after baking. That keeps the crust stable and helps the dip cling better.
6. Serve the crispy tofu sticks warm with the peanut dip. Cucumber, steamed broccoli or a simple salad go well on the side.

Good to know

When it's crunchy outside and stays juicy inside, I'm in. This recipe is simple and well spiced, and it really impresses without much effort.

Swaps

Sesame seeds → chopped almonds (more vitamin E and a slightly milder crust); peanut butter → almond butter (more vitamin E, slightly more delicate flavour); maple syrup → date paste (also provides some fibre); soy sauce → tamari (often gluten-free and usually a little cleaner in flavour)

Allergens

Contains soya, peanuts and sesame. For children, only serve in an age-appropriate form and size; during pregnancy no problem when heated through, as long as the ingredients agree with you. Contains: gluten (soy sauce).

Dairy-free recipes