Description
Crispy pan-fried tofu in a sweet and spicy honey-sesame glaze. Serve hot with lime wedges and sriracha.
Ingredients
Units
Scale
- 15 ounce (425 g) package of extra firm tofu
- 1-2 limes, cut into wedges
- A couple of drizzles of honey
- 1/2 teaspoon smoked Spanish paprika
- A small drizzle of sriracha sauce
- 1/4 cup (60 ml) sesame seeds
- 1 tablespoon neutral tasting oil
- Sea salt
- Serving suggestions: steamed jasmine rice, sliced cucumbers, lime wedges, fresh mint, fresh Thai basil, diced scallions, sriracha sauce, a few drops of sesame oil
Instructions
- Slice the block of tofu horizontally in half and press it for 5-15 minutes to remove excess water by placing it between paper towels, topped with a plate and heavy objects.
- 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, a drizzle of sriracha, and salt; toss and let stand for 5 minutes.
- Preheat a wok or nonstick pan over medium heat (approximately 350°F/177°C).
- Pan-fry the tofu until golden brown on all sides, adjusting heat as needed and tossing frequently to prevent burning.
- Once golden brown, transfer the tofu to a bowl and toss with more honey and fresh lime juice.
- Serve with sriracha sauce.
Notes
- For extra crispy tofu, press it for at least 15 minutes, or even freeze it for 30 minutes before pressing.
- To adjust the spice level, start with less sriracha and add more to taste.
- 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: 350
- Sugar: 10
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 20