Hot and Sweet Sesame Tofu

A friend who had been vegetarian for twenty years made this for me at a dinner where everyone else was eating steak. I remember watching her press the tofu between two plates weighted down with a cast iron pan, then cube it, dredge each piece in cornflour, and shallow-fry them until the outsides were golden and the insides were still soft. The sauce was already bubbling on the next burner. I have been making it ever since.

Honey, soy sauce, vinegar, red chili flakes, freshly grated ginger, garlic, and sesame oil simmered together until thickened. Poured over the fried tofu in a wide bowl. Tossed with white sesame seeds and chopped spring onions. Every piece coated and shining.

Tips for Making Hot and Sweet Sesame Tofu

Press the tofu until it is dry

Firm tofu packed in water needs pressing. Drain it, wrap in a clean towel, place between two plates, and weight the top with something heavy. Thirty minutes.

The drier the tofu, the crispier it fries. Wet tofu splatters in the oil and the cornflour coating slides off.

Fry in small batches

Do not crowd the pan. Overlapping pieces steam instead of frying and you get soft, pale tofu instead of golden cubes.

Shallow-fry in about half a cup of oil at medium heat. Two to three minutes per side. Drain on kitchen towels before adding the sauce.

Hot and Sweet Sesame Tofu

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4.6 from 5 reviews

• Author: Nagalakshmi Viswanathan, Recipe and photo adapted from: Use Real Butter
• Total Time: 30 minutes
• Yield: Serves 2
• Diet: Vegan, Vegetarian

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Description

Crispy tofu tossed in a vibrant honey-sesame sauce. Sweet, spicy, and perfect as a side or light meal.

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Ingredients

Units USM Scale 1x2x3x

• 1 block firm tofu
• 1/4 cup cornflour / corn starch
• A pinch of salt
• 2 tbsp white sesame seeds
• A small bunch spring onions/green onions
• 3 tbsp honey
• 1 tsp soya sauce
• 1 tsp vinegar
• 2 tsp red chilli flakes
• 1 tsp freshly grated ginger
• 1 tsp freshly grated garlic
• 2 tsp sesame oil
• 1/2 cup oil, more or less, for shallow frying

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Instructions

1. Mix all the sauce ingredients in a pan.
2. Simmer on low heat until bubbling, then simmer for 2-3 more minutes before turning off the heat.
3. Drain and press any water-packed tofu to remove excess moisture.
4. Cut the tofu into bite-sized cubes and dredge in corn flour until fully coated.
5. Heat oil in a pan for shallow frying.
6. Fry the tofu in small batches, ensuring pieces don’t overlap, until light golden brown. Drain on kitchen towels.
7. Add the fried tofu to a wide bowl and pour the sauce on top.
8. Top with sesame seeds and chopped spring onions.
9. Toss well to coat.

Notes

• For extra crispy tofu, press it between two plates weighted down with heavy objects for at least 30 minutes before cutting and frying.
• Adjust the amount of chili flakes to control the spice level. Start with less and add more to taste.
• Leftover tofu can be stored in the refrigerator for up to 3 days. The sauce can be stored separately to prevent the tofu from becoming soggy.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Stir-Frying
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 cup
• Calories: 400
• Sugar: 20
• Sodium: 400
• Fat: 25
• Saturated Fat: 5
• Unsaturated Fat: 20
• Carbohydrates: 40
• Fiber: 5
• Protein: 20

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