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  • Elizabeth Carroll

Sticky Sweet Sesame Tofu

Like sesame chicken, but better.


Ingredients:

Tofu:

1 Block Tofu, drained and cut into 1" cubes

1/2c Corn Starch

1t Salt

1/2t White Pepper

2T Vegetable (or Canola) Oil


Sticky Sesame Sauce:

1/4c Soy Sauce

2T Sesame Oil

2T Brown Sugar

2T Rice Vinegar

3 Cloves Garlic, minced

1/2t Red Pepper Flakes

2T White Sesame Seeds

1/2t (or 1t) Chili Oil

1T Cornstarch

1 Green Onion, thinly sliced, including whites


Jasmine Rice (or any variety you prefer)


Green Onions, for garnish


Directions:

1. Drain tofu and cut into 1" pieces

2. Press tofu a minimum of 30 minutes between paper towel, pressed with a heavy book (I put my tofu between two cookie sheets - layer a cookie sheet, paper towel, tofu, paper towel, cookie sheet, pressed with the lid to my cast iron dutch oven)

3. While tofu is being pressed, get your rice cooking - I cook Thai Jasmine Rice is my rice cooker, but use whatever rice / method you prefer!

4. Mix all sauce ingredients in medium bowl. Blend well with a fork (or chopstick) until the brown sugar and cornstarch are both dissolved. If the sauce is too thick, use 1T water to thin it out a little

5. When tofu has finished being pressed, fill a bowl (one that has a lid) with cornstarch, salt, and pepper

6. Place tofu in bowl (with lid on) and shake until tofu is well covered in cornstarch

7. Heat vegetable oil in large skillet over medium high heat

8. When oil is hot, add tofu and cook 5-7 minutes, until the tofu starts to brown

9. Flip pieces over with tongs (or chopstick) and cook an additional 5 minutes until they are crispy and golden on both sides

10. Once the tofu is done, turn heat to low (as low as your burner will go) and add in sauce

11. Cook 1-2 minutes, until sauce is heated through (sauce will thicken)

12. Serve with rice and garnish with green onion and additional sesame seeds


Notes:

Feel free to add broccoli if you're missing a vegetable element -- it pairs REALLY well with the crispy tofu. Chop 1/2-1c broccoli into bite sized pieces and add to the pan just before you add the sauce! The warm sauce will continue to cook the broccoli as it cools


Makes approximately 2-3 servings







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