Lunch\ Dinner

Saucey Sesame Tofu


What’s for dinner tonight?

A question I am asking myself almost daily by 4pm! Staying creative in the kitchen is actually a hard feat, and I am slowly learning over time that dinner doesn’t have to be elaborate or fancy every night.

What I have learned that works well for us is a simple meal formula that is actually very similar to the new Canadian Food Guide! It is pretty simple to follow, always results in a balanced meal and is extremely versatile.

It goes like this:

  1. A veggie: I usually will make some steamed broccoli, or green beans, or if I have lots of veggies I need to use up I will make a big stir fry.
  2. A grain: We usually opt for rice or quinoa, as we are still gluten free. Both super easy to make in our instant pot, literally set it and forget it.
  3. A protein: On the nights when I am at a loss on what to do or I don’t have prepped beans in the fridge I always opt for tofu. It is so versatile and can be made into so many ways. Baked into crispy bites, or a sauces version (I love General Tao, orange sesame, or a peanut sauce, the recipes are endless!).

I have so many good and easy tofu recipes that I always forget to add them here! So I am planning on making a one page recipe card with 5 or so easy tofu recipes that I find so helpful to know. Would that interest you? Stay tuned for that coming up soon! For now I will leave you with another one of my favorites. My husband is such a sesame lover so this one is always on rotation at our house!

Oh and if you make this recipe I would love your thought in the comments! Or can find me on instagram and let me know!

Saucey Sesame Tofu

A easy quick meal that is sure to quickly become a family favorite.


  • 1 block of sunrise soy firm tofu, cubed.
  • 2 clove garlic, minced
  • 1 tbs toasted sesame oil
  • 1/2 cup veggie broth
  • 1 tsp ground ginger
  • 2 tbs maple syrup
  • 1 tbs rice vinegar
  • 1 tbs lime juice
  • 2 tbs toasted sesame seeds
  • 1 tbs tapioca or arrowroot flour and 2 tbs water


  1. Over a medium hot pan add sesame oil to the pan and lightly brown your cubed tofu pieces. Add a little water and turn heat down if it starts to burn.
  2. Add the veggie stock, garlic, ginger, maple syrup, rice vinegar and lime to the pan and mix. Cook for a few minutes.
  3. Meanwhile mix the tapioca and water in a separate bowl then add to the pan. Mix until it thickens the sauce. remove from heat and then sprinkle on the sesame seeds.


  1. That looks wonderful, great photos!

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