1 First, you need to press your block of tofu. It is important to get as much liquid out of the tofu as possible. The firmer the tofu, the easier it is to work with. I recommend pressing for at least 30 minutes. If you need a step by step, I will link my tofu guide below. Just click where it says tofu cooking guide in the notes.
2 When you are ready to make the tofu fingers, cut the block of tofu into "fingers". Long and thin.
3 Then in a large bowl, whisk together the 1 tablespoon of coconut aminos(or soy sauce), the 2 teaspoons of rice wine vinegar, the 1 teaspoon of agave, and the 1/2 teaspoon of sriracha.
4 Now, add the tofu fingers to the bowl with the marinade and toss to coat all of the tofu. It won't be a lot of marinade, they won't be submerged. Let them sit, tossing a few more times for about 15-20 minutes.
5 Once the tofu has been sitting for a bit, preheat the oven to 425 degrees.
6 Then, add the tofu fingers to a large ziploc bag, and sprinkle the cornstarch into the bag. Seal the bag and toss the tofu. Coat all of the fingers in the cornstarch.
7 Put the tofu on a sheet pan that has been sprayed with non stick spray, or coated with some oil. If you don't want to use oil, you will need a non stick pan, or they will stick.
8 Bake the tofu at 425 degrees for 15 minutes, flip the tofu and bake for another 10-15 minutes. Bake until brown and crispy.
9 While the tofu is baking, make the sesame sauce. In a small sauce pan, whisk together the coconut aminos(or soy sauce), tomato sauce, agave, sriracha, rice wine vinegar and sesame seeds.
10 Heat on medium low, bring to a simmer, reduce heat to low and simmer for about 5 minutes.
11 In the meantime, whisk together the cornstarch and water in a small bowl. Then add that to the sauce, whisk to combine.
12 Continue to simmer the sauce until it is nice and thick, a few more minutes. Turn off the heat.
13 When the tofu fingers are brown and crispy, add them to a bowl and pour the sauce over them. Toss to coat and serve with chives or scallions!
