Sesame Tofu
This Sesame Tofu is deliciously savory, crusted in sesame seeds, pan-fried until crispy and golden, then tossed in a sweet sesame sauce!
Servings: 6
Calories: 358kcal
Ingredients
For the tofu:
- 2 blocks firm or extra firm tofu (anywhere from 14-16 oz./400-450g per package is fine, as tofu blocks vary)
- 2/3 cup cornstarch
- 1/4 cup un-toasted sesame seeds
- ¾ teaspoon fine sea salt
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup neutral oil (such as vegetable, canola, or avocado oil)
For the sauce:
- 2 garlic cloves (minced)
- ¾ cup water (low-sodium vegetable stock, or low-sodium chicken stock)
- 3 tablespoons sugar (brown sugar also works)
- 1½ tablespoons vegetarian oyster sauce (or regular oyster sauce)
- 1 tablespoon light soy sauce
- 1 tablespoon honey
- 1 tablespoon Shaoxing wine (or clear rice wine)
- 1½ teaspoons rice vinegar
- 1½ teaspoons sesame oil
- ⅛ teaspoon white pepper
- 2 teaspoons cornstarch
- 1 tablespoon water
For garnish:
- 1 teaspoon toasted sesame seeds
- ½ scallion (green parts only, thinly sliced)
Instructions
- Drain each block of tofu. Using your hands, gently squeeze the block to release water. You can also pat it dry on a clean dishcloth. Cut each block into 1-inch (3cm) cubes.
- In a shallow bowl, combine the cornstarch, sesame seeds, sea salt, white pepper, garlic powder, and onion powder. Working in 2 batches, dredge the tofu cubes in the cornstarch mixture. It doesn’t have to be perfect, but do your best to cover all sides and press the mixture into the tofu cubes evenly.
- Heat a large nonstick pan or cast-iron skillet over medium-high heat. Add the neutral oil. When the oil is shimmering, add half the tofu cubes. Fry for 4 to 5 minutes per side, until golden brown and crispy. As they get golden, you can flip them a few times to get all the sides crispy. Again, it doesn’t have to be perfect, and it’s easier than it sounds. Transfer the tofu to a plate, and repeat with the second batch. Remove all the tofu to a plate.
- In the same skillet, make the sauce. Add the minced garlic and cook for 1 minute. Add the water/stock, sugar, vegetarian oyster sauce, light soy sauce, honey, Shaoxing wine, rice vinegar, sesame oil, and white pepper. Bring to a simmer, and simmer for 3 minutes.
- Combine the cornstarch and water into a slurry. Add it to the sauce, and let it thicken and cook for another minute. Toss the tofu in the sauce. Serve, sprinkled with sesame seeds and scallions.
Nutrition
Calories: 358kcal | Carbohydrates: 29g | Protein: 15g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Sodium: 592mg | Potassium: 54mg | Fiber: 2g | Sugar: 9g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 261mg | Iron: 3mg