This must-try recipe for Tofu Sesame Toasts has been inspired by a classic Chinese appetiser. These delicious savouries are a great starter for a dinner party or perfect finger food for cocktail parties. The tofu is blended with classic ingredients such as ginger, soy sauce and sesame oil. The mixture is spread on sliced baguette, topped with sesame seeds and then shallow fried on both sides. They are crispy and delicious!
2spring/green onions - white and green part, separated
1 ½teaspoonfresh ginger - finely grated
2teaspoonsoy sauce or tamariSee Note 2
2teaspoonvegan oyster sauceSee Note 3
freshly ground black pepper - to taste
To Assemble the Toasts:
1baguette - cut into slices around 1 ¼ cm (½ inch) thickSee Note 4
3tablespoonsesame seeds - or more if necessarySee Note 5
6tablespoonpeanut or vegetable oil -for fryingSee Note 6
Mix the chia seeds with the water and set aside about 15 minutes, until a gel forms.
Put the tofu on several layers of paper towel and firmly but gently press it and pat it so that it is dry. It is important to remove as much moisture as possible or the mixture will be difficult to spread on the baguette.Place the tofu in a food processor.
Roughly chop the white part of the spring onion. Finely slice the green part and set aside.
Add the white spring onion, finely grated ginger, soy sauce, sesame oil, sugar, vegan oyster sauce, the chia seed gel and black pepper to the processor. Blend all the ingredients to a paste then transfer to a bowl.
Add 2 tablespoons of finely sliced green spring onion to the mixture and set aside a little extra for garnish.Adjust seasoning to taste if necessary. Refrigerate the mixture for 30 minutes to help the filling firm.
Spread the filling onto the slices of baguette - approximately 1 cm (½ inch) thick. Press down gently with a knife or spatula to help it adhere to the bread.Sprinkle the filling with sesame seeds, gently pressing them down a little with a spatula.
Preheat the oven to 150 Degrees C (300 F). (To keep the toasts warm as you are cooking them.)Layer three slices of paper towel on an ovenproof plate.
Heat a large non-stick frying pan with the oil. Heat until a small piece of bread dropped into the oil sizzles.Put the toasts in, a few at a time, sesame seed side down.
Fry for 1-2 minutes until the sesame seeds become golden.Gently and carefully turn the toasts over and cook until the bread side is golden brown. I find it best to use two spatulas to turn them.
Place on the prepared plate and put into the oven to keep warm whilst you cook the remainder.
Serve the toasts with soy sauce, our Sweet Chilli Sauce or a sauce of your choice. Sprinkle with a little extra finely sliced green spring onion as garnish.
Tofu: the tofu must be a firm variety, not the silken type or extra firm.
Soy sauce: if you are making gluten-free toasts, check that soy sauce is gluten-free or use gluten-free tamari.
Vegan “Oyster” Sauce: is made from mushrooms and adds important depth of flavour. If necessary, check that it is gluten-free. If you do not require the dish to be vegan, you can certainly use regular oyster sauce.
Bread: the number of toasts you make will depend on the size of your bread. If making gluten-free, use the bread of your preference. If the slices are large, cut them in quarters on the diagonal.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Preparation: the toasts can be prepared a day in advance and kept covered in the refrigerator, and cooked prior to serving.
Storage: the uncooked toasts can also be frozen in an airtight container for up to a month. If stored in layers, use non-stick baking paper to separate them. Defrost them for about 30 minutes before frying.