Hoisin Tofu Steaks
with Sesame Spinach & Sweet Potato
Hoisin is notorious for being a preservative packed food, so we thought we’d make it from scratch and show you how easy it can be. The end result is downright addictive: the bass note from the nutty tahini mingles with that Chinese five spice sweetness, and a welcome brightness from the white vinegar. It's like the stuff you can buy in a bottle from the store—but better, because you made it.
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INGREDIENTS
- 15.5 oz Nasoya® organic extra firm tofu
- 1 sweet potato
- 2 cloves garlic
- 1 tbsp rice vinegar
- 1 tbsp tamari
- ¼ tsp Chinese five spice
- 1 tbsp agave
- 2 tbsp cashew butter
- 8.8 oz precooked brown rice
- 1 tbsp sesame oil
- 6 oz baby spinach
- 3 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
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INSTRUCTIONS
Preheat the oven to 450°F. Drain the tofu, pat dry, and cut into 8 steaks. Halve the sweet potato lengthwise and cut into ½ inch half moons.
Transfer the sweet potato to a baking sheet and toss with 1 tbsp vegetable oil and a good pinch of salt and pepper. Roast, cut side down, until tender and browned in places, about 15 to 20 minutes.
Peel and grate or mince the garlic. Add the minced garlic to a small bowl along with the rice vinegar, tamari, Chinese five spice, agave, cashew butter, and 1 tbsp water. Whisk hoisin sauce until smooth.
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the tofu steaks and sprinkle with salt. Cook until lightly browned and crispy, about 3 to 4 minutes per side. Transfer the tofu to a plate plate and drizzle with half of the hoisin sauce.
Wipe the skillet clean and return to low heat with the sesame oil. Once the oil is hot, add the spinach and a pinch of salt and pepper and cook until wilted, about 2 to 3 minutes.
Make a small tear on the top of the brown rice bag, and microwave for 1 minute. Divide the roasted sweet potatoes and sesame spinach between plates and top with hoisin tofu. Drizzle with remaining hoisin sauce and serve the brown rice on the side. Enjoy!
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