Sesame Tofu

 

 

 

This tofu was exemplary! I could have sat down with the whole bowlful and happily eaten every morsel. As it  I stood, it was very difficult to walk away without taking another bite. After all, this recipe makes plenty of tofu for four servings.

I have cooked and eaten a lot of tofu--it is so versatile; this is officially my new favorite way to prepare it. And I will be experimenting with different sauces. I can't wait to try it with barbecue sauce.

I fried the tofu in peanut oil which imparts a very flavorful crunch all its own. If seasoned well before coating, these cubes would be lovely to add protein to a green salad.

 

 

 

Sesame Tofu

1 (one pound) package extra firm tofu

1/4 cup cornstarch

Oil for frying

1/3 cup honey

3 Tbsp. soy sauce

2 Tbsp. fresh ginger, grated

2 cloves garlic, minced

1/2 tsp. (or more) red pepper flakes

1 tsp. toasted sesame oil

2 Tbsp. rice vinegar

1 Tbsp. sesame seeds, toasted

4 scallions, finely sliced

 

Wrap the block of tofu in paper towels. Place on a cutting board and top with another board or a plate. Top with a can or something rather heavy, to press much of the water out of the tofu. Let sit for about 30 minutes.

 

Meanwhile, stir together in a small saucepan, the honey, soy sauce, ginger, garlic, red pepper, sesame oil, and vinegar. Simmer gently until ready to use. 

 

Unwrap the tofu, dry off, cut into bite sized cubes, and toss with the cornstarch to coat. Fry in about 1-inch of oil, which has been heated to 350 degrees, stirring and flipping until it is golden brown all over. Drain on paper towels.

 

Place the golden tofu cubes in a serving bowl. Pour over the sauce and add in the scallions and sesame seeds. Toss well but gently until all the tofu pieces are coated. Serve right away.