This tofu is lightly pan fried in a hot-sesame-honey-glaze. It’s finished with lime juice making it sweet, hot and tangy, a combination that’s loved by all.
By Jill Nammar
Wok-tossed, golden tofu with a feisty sauce is good eating. These crispy morsels are served piping hot straight from the pan with more juicy lime wedges on the side.
- 1- 15 ounce package of extra firm tofu, I use organic.
- 1-2 limes, cut into wedges
- A couple of drizzles of honey
- ½ teaspoon of smoked Spanish paprika
- Small drizzle of sriracha sauce or chili oil or a pinch of ground red chili pepper
- ¼ cup sesame seeds, I use a mixture of blond and black for interest. But all blond will work fine too.
- 1 tablespoon of neutral tasting oil, plus more for cooking
- Sea salt to taste
- Serving suggestions: steamed jasmine rice, sliced cucumbers, lime wedges, fresh mint, fresh Thai basil, diced scallions, sriracha sauce
- Slice the block of tofu in half and press it to remove some of the water. I press tofu by putting it between paper towels and placing a plate on top of it. Then I put some of my heavy cookbooks on top of the plate. Press the tofu for about 5-15 minutes to remove some of the water in it. Remove the paper towels and chop the tofu into small cubes.
- Put the cubed tofu in a bowl with the sesame seeds, one tablespoon of oil, a small drizzle of honey, the smoked paprika and the sriracha sauce or ground chili pepper. Season with salt and toss. Let stand for 5 minutes.
- Preheat a wok or a nonstick pan with some oil on medium heat, for pan frying the tofu.
- Pan fry the tofu until it's golden brown on all sides. Adjust the heat and toss the tofu as it cooks, keeping a watchful eye so that the heat is not too high causing the sesame seeds and honey to burn. The tofu cooks pretty quickly.
- Once the tofu is golden brown on all sides, put it into a bowl and toss it with more drizzles of honey and a couple of squeezes of fresh lime juice.