This sticky sesame tofu recipe combines cornstarch-coated crispy pan-fried tofu tossed in a mouthwatering, sweet, savory, tangy sesame sauce! A delicious gluten-free, vegan protein for noodles, stir-fries, and more!
Ingredients For the Tofu:– 4 tablespoons of soy sauce– 4 tablespoons of cornstarch– 16 ounces of super firm tofu, cubed and pressed– 2 tablespoons of high heat oil
Ingredients For the sauce:– ¼ C soy sauce– 2 Tbsp of cornstarch– 1 Tbsp of brown sugar– 1 Tbsp of rice vinegar– ½ lime– 2 Tbsp of sesame oil– 2 garlic cloves, minced– 2 Tbsp of minced ginger– 2 Tbsp of sesame seeds, plus more for garnish– ¼ C of sliced green onion, optional
Instructions– In a large bowl add the soy sauce, and cornstarch. Mix well and add the cubed tofu. Mix to fully coat the tofu. Set aside while you make the sauce.– In a bowl or jar, mix all the sauce ingredients and set aside.– In a large pan, add the 2 tablespoons of high heat oil and heat over high heat. Once the oil is hot, carefully add the tofu.
Instructions– Cook until all or most of the sides are golden and look crispy.– Then, reduce the heat to a simmer and carefully add the sauce. Cover with a lid and let it cook until it thickens for about 2-5 minutes.– Serve hot or cold. Garnish with sesame seeds and sliced green onions.
Recipe Notes:– Change the tofu shape: You could tear it apart instead of cubing it. This creates different sizes and shapes and more edges/nooks to crisp up – for varied texture.– Don’t overcrowd the tofu: It needs space to crisp up. Cook in batches if necessary.– For crispy tofu: Don’t move it around the pan! Leave it to sear on each side, flipping between for the crispiest tofu.