Community Pick
Sesame Tofu
"Serve with steamed or sauteed vegetables and brown rice"
photo by Michelle R.
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 14 ounces extra firm tofu
- 1⁄4 cup cornstarch, for dusting
- canola oil (for frying)
- 1⁄2 cup sesame seeds, lightly toasted
- 1 bunch scallion, trimmed and cut into 1-inch pieces
-
Sauce
- 1⁄3 cup honey
- 3 tablespoons tamari soy sauce
- 3 tablespoons finely minced gingerroot
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 2 finely minced garlic cloves
- 1 -2 teaspoon red chili pepper flakes
directions
- Wrap tofu with paper towels and place on a cutting board.
- Put a heavy plate on top to press out liquid for approximately 20 minutes.
- Stir sauce ingredients together in a saucepan.
- Simmer sauce while you cook the tofu.
- Dry drained tofu with paper towels and cube.
- Dust very lightly with cornstarch.
- Heat 1" oil in deep frying pan.
- Fry tofu in 350 degree F oil until golden brown.
- Place fried tofu in a large bowl and toss with 2/3 cup sauce, sprinkle liberally with sesame seeds and scallions.
- Toss gently.
- Serve remaining sauce for dipping or drizzled over vegetables.
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Reviews
-
Awesome recipe, truly five star. My family absolutely adores this dish. We've been eating it for a while. Yummy! -
I love this recipe! It is so easy to make and absolutely delicious! Thanks for posting it! -
The sauce was good, but I was a little worried about how hot it was. I used 1 tsp. of the red chili flakes. When I tasted the sauce on a spoon before serving the dish, it tasted very hot. When we ate it on the tofu and rice and vegetable, however, it was not too bad. You might want to start with 1/2 tsp of the chili flakes though. -
Yum, this turned out excellent! I cooked it in a cast iron pan and served it tossed with brocolli and white rice. It was kind of like honey sesame chicken but with tofu. I used super firm tofu and pressed it in the fridge for 24 hours. -
This is absolutely the best take-out style Chinese food I have made. The sauce was so flavorful and so easy! I used agave instead of honey and it turned out well. I found that I didn't need a full 1/2 cup of sesame seeds though, I only used a few tablespoons and it was still very sesame-y. Either way, delicious. I love how the cornstarch made the tofu extra crispy. Thanks for the recipe! I will make this again & again.
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Tweaks
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I drained and pressed my tofu and made the sauce. I put about a tablespoon of toasted sesame seeds in the sauce itself and cubed the tofu. Put the sauce over the tofu in a storage container with a lid and kept in the fridge over night, any time I went in the fridge for something else I turned the container or gave it a shake to coat. Next day, I poured the contents of the container into a hot skillet with a little oil, stirred and turned the cubes until the sauce reduced to almost nothing and the tofu became caramelized and brown.
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This is absolutely the best take-out style Chinese food I have made. The sauce was so flavorful and so easy! I used agave instead of honey and it turned out well. I found that I didn't need a full 1/2 cup of sesame seeds though, I only used a few tablespoons and it was still very sesame-y. Either way, delicious. I love how the cornstarch made the tofu extra crispy. Thanks for the recipe! I will make this again & again.
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VERY good, just like the stuff from the place I order in from. I used agave nectar instead of honey, but otherwise followed the recipe to the letter. Everyone loved this and after only making it once my husband raves about it to his friends. Thanks!!
RECIPE SUBMITTED BY
CardaMom
Israel
