Crispy Sesame Tofu
Sesame tofu is a quick and delicious main dish with crispy tofu covered in a sticky, sweet, and savory sauce. Try out this recipe to enjoy tofu with a bold flavor. {Vegan, Gluten-Free Adaptable}To make the dish gluten free, use tamari to replace soy sauce, use rice vinegar to replace Chinkiang vinegar, and use dry sherry instead of Shaoxing wine.
Servings: 2 to 4 servings
Ingredients
- 1 block (16 ounces / 450 g) extra firm tofu (firm and medium tofu work as well)
- 2 tablespoons soy sauce
- 1 tablespoon peanut oil
- 4 tablespoons cornstarch
Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons Chinkiang vinegar
- 1 tablespoon Shaoxing wine
- 4 tablespoons sugar
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon sesame seeds , toasted
Cook
- 1/4 cup peanut oil (or vegetable oil, or enough to coat the bottom of the pan)
- 2 cloves garlic , minced
- 2 green onions , sliced (reserve some for garnish)
Instructions
- Marinate the tofu: Pat tofu dry with paper towels. Cut into 1/2” (1 cm) pieces and transfer into a large ziploc bag. Add the soy sauce. Gently flip the bag a few times to coat tofu with the liquid. Marinate for 10 to 15 minutes while preparing other ingredients.
- For the sauce: Mix the sauce ingredients together in a medium-sized bowl.
- Prepare the tofu: Once the tofu is marinated, open the bag just a little bit without letting the tofu fall out. Drain and discard all the liquid. Add the cornstarch, a tablespoon at a time, then gently toss the bag to coat the tofu. It is OK if the tofu doesn’t get coated evenly.
- To cook the stir fry: Heat oil over medium-high heat in a large skillet until hot. Add the tofu pieces in a single layer.
- Cook over medium heat until the bottom turns golden, 4 to 5 minutes or so. If using a nonstick skillet, use a pair of chopsticks to separate the tofu as much as you can during this time (*Footnote 1). Flip to brown the other side, another 3 to 4 minutes until turning golden. Transfer the tofu to a big plate and turn to low heat.
- You should still have 1 to 2 tablespoons of oil in the pan. Wipe off any excess oil beyond that with paper towels if needed. Add green onion and garlic, then turn to medium heat. Cook and stir a few times until it releases fragrance.
- Stir the sauce again to dissolve the cornstarch completely. Pour it into the pan. Stir and cook until it thickens.
- Add back the cooked tofu. Stir to coat everything with the sauce, 30 seconds or so. Transfer everything to a big plate. Garnish with green onions. Serve hot as a main dish.
Notes
- The tofu tends to stick together because of the cornstarch, so separating it helps with the later cooking. However, you should not try to separate the tofu if using a carbon steel or cast iron pan, as doing so will break apart the tofu pieces. Wait until the bottom is fully cooked before flipping, and the tofu will release without issue.
Nutrition
Serving: 1serving, Calories: 337kcal, Carbohydrates: 25.7g, Protein: 11.5g, Fat: 22g, Saturated Fat: 3.8g, Sodium: 765mg, Potassium: 233mg, Fiber: 1.6g, Sugar: 14.6g, Calcium: 272mg, Iron: 3mg