Sticky Sesame Tofu
Make this sticky tofu in 20 minutes! Coated in a sweet and savory sauce, this delicious dish will have your family craving seconds.
Servings: 3 servings
Ingredients
- 350g extra firm tofu drained
- 1/4 cup cornstarch
- salt & pepper to taste
- 1 1/2 tbsp olive oil
Sticky Sauce
- 1 garlic clove grated
- 1 tsp ginger grated
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1/2 tbsp rice vinegar
- 1/2 tbsp cornstarch
- 1 tsp sesame oil
- 1/4 cup water
Instructions
- Stir the ingredients for the sticky sauce in a bowl or glass measuring cup until well combined, then set it aside.
- Break/tear the tofu into small chunks with your hands. The rough edges will create crisper tofu. If you notice that your tofu is wet, pat dry with a paper towel to remove excess moisture. Add the cornstarch, salt & pepper, tossing to coat.
- Coat a large pan with olive oil, then pan fry over medium-high heat for a few minutes on each side (about 8 mins total), cooking until crispy and lightly golden brown on all sides.
- Add the sticky sauce to the pan and cook for a couple of minutes or until the sauce has thickened, this will happen quickly.
- Garnish with your preferred fresh herbs (my fav is cilantro) and sesame seeds. Serve immediately over white rice.
Video
Notes
- Grate garlic and ginger with a microplane, a tool that efficiently grates the ingredients into fine, uniform pieces.
- Use a non-stick saucepan to prevent the glaze from sticking to the pan.
- To achieve crispy edges, allow the tofu to brown on each side undisturbed (don't touch it). Constantly moving it around will prevent the tofu from crispening up.