Sticky Sesame Tofu — Jenny Nicole

Sticky Sesame Tofu — Jenny Nicole

from jennyblogs.com
1 servings

Updated May 15, 2024 Lightly pan-fried, crispy tofu nuggets tossed in a sweet and salty, sticky sesame sauce and served over rice. Extra delicious when served with hot pepper flakes, green onion, sesame seeds, and broccoli. This Sticky Sesame Tofu is like Sesame Chicken and General Tso’s Chicken

Ingredients

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Directions

  1. 1

    Place tofu block between some paper towels and press to absorb extra water. Repeat until tofu feels dry and no more water comes out. You can also do this ahead of time by placing something heavy over the tofu and paper towels, such as a bowl or pot, and leave it for several minutes.

  2. 2

    Place corn starch in a medium bowl. Slice tofu into squares and toss in the corn starch until evenly coated.

  3. 3

    Pan fry:

  4. 4

    Heat oil in a large fry pan and add tofu. Fry for a few minutes until golden, then flip tofu over. You can do this with tongs, or simply sauté/flip the tofu. The second way is faster, but requires a bit more skill and you have less control over which sides of the tofu land down. Add more oil to the pan as needed to get a nice golden crust on the tofu. Remove from heat when done.

  5. 5

    OR Bake:

  6. 6

    Disperse tofu cubes evenly onto a parchment paper or silpat lined tray. Bake in a preheated 400°F / 205°C for about 30 minutes, or until light golden and crispy. Ideally, flip tofu halfway through baking.

  7. 7

    While the tofu is frying, prepare the sauce. In a bowl stir together soy sauce, tomato purée, brown sugar, rice vinegar, sriracha, and ginger.

  8. 8

    Heat the cooking oil in a medium pan over medium-low heat. Add the garlic and cook until just starting to turn golden, 1-2 minutes.

  9. 9

    Add the soy sauce mixture and cook for 3-4 minutes, stirring occasionally, until sauce just starts to thicken. Stir in the sesame oil.

  10. 10

    Add tofu to the sauce and toss until evenly covered; serve immediately with rice, broccoli, and garnishes, if desired.