Description
Crispy tofu tossed in a sweet and spicy honey-sesame glaze. Serve over rice with fresh veggies for a vibrant weeknight dinner.
Ingredients
Units
Scale
- 15 oz (425 g) extra firm tofu
- 1-2 limes, cut into wedges
- A couple of drizzles of honey
- 1/2 tsp smoked Spanish paprika
- Small drizzle of sriracha sauce or chili oil or a pinch of ground red chili pepper
- 1/4 cup (60 ml) sesame seeds
- 1 tbsp (15 ml) neutral tasting oil
- Sea salt
- Serving suggestions: steamed jasmine rice, sliced cucumbers, lime wedges, fresh mint, fresh Thai basil, diced scallions, sriracha sauce
Instructions
- Slice the block of tofu in half and press it for 5-15 minutes to remove excess water. To press, place the tofu between paper towels, top with a plate and heavy object.
- Remove the paper towels and chop the tofu into small cubes.
- In a bowl, combine the cubed tofu, sesame seeds, 1 tablespoon of oil, a drizzle of honey, smoked paprika, and sriracha or chili pepper. Season with salt and toss. Let stand for 5 minutes.
- Preheat a wok or nonstick pan with oil over medium heat (approximately 350°F/177°C).
- Pan-fry the tofu until golden brown on all sides, adjusting the heat and tossing frequently to prevent burning.
- Once golden brown, transfer the tofu to a bowl and toss with more honey and fresh lime juice.
Notes
- For extra crispy tofu, press it for at least 15 minutes or freeze it for 30 minutes before pressing and cooking.
- Adjust the amount of sriracha to your preferred spice level; start with a small amount and add more as needed.
- Leftover tofu can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 15
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 20