Sweet Sticky Sesame Tofu
This crispy tofu is coated with a Sweet, Sticky Sesame Tofu glaze. The end result is a slightly crisp, sweet, sticky, salty, and savory tofu dish that’s super filling, satisfying, and packed with plant-based protein! This tofu dish comes together in less than 15 minutes, is perfect for busy weekdays, and is packed with flavors.
Equipment
1 skillet
Ingredients
- 1 block extra-firm tofu diced
- ⅓ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons cooking oil more for frying
- 3 cloves garlic minced
- 4 tablespoons soy sauce
- 2 tablespoons maple syrup or honey
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 teaspoons sesame seeds
- ¼ cup water
Instructions
- Wash and drain the tofu. Press it down to remove its water content as much as you can. Slice it into bite sizes or cube sizes.
- On a plate, mix together ¼ cornstarch, salt, and black pepper. Coat each tofu with the cornstarch mixture.
- Heat cooking oil in a skillet and fry the tofu in two batches. Fry each side for 2-4 minutes undisturbed then flip it to fry each side. Take it out and set it aside.
- While frying the tofu, let's prepare the sauce. In a bowl, combine water, soy sauce, maple syrup, brown sugar, 2 tablespoons of cornstarch, sesame oil, and sesame seeds. Mix well until blended.
- Using the same skillet with two tablespoons of cooking oil. Saute garlic for a minute. Turn the heat to low.
- Pour the sauce and let it thicken and form the glaze, stirring often.
- Toss the fried tofu in and stir until it's coated completely. Turn off the heat. Serve and enjoy!
Video
Notes
Recipe Notes:
- To press and get rid of water content in tofu, try to add a heavy skillet on the top and let it set for 15 minutes. The longer it is set, the more water comes out.
- Instead of frying them all together at once, frying tofu in batches helps to achieve crispier tofu.
- Heat the cooking oil before start frying the tofu. It will help to get that golden brown and crispy texture without the tofu absorbing too much oil.
- Oil and water don't go well together. To avoid the tofu from splattering while frying, wipe it with a paper towel or cheesecloth until it's completely dry, then coat it with cornstarch mixture.
- For the sauce, mix all the sauce ingredients and dissolve the cornstarch ahead to keep it from forming lumps.
- Allow the dish to cool, and store the leftovers in an air-tight glass container with a lid in the refrigerator for up to 5 days.
Nutrition
Serving: 4servingsCalories: 258kcalCarbohydrates: 26gProtein: 10gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 1363mgPotassium: 237mgFiber: 1gSugar: 13gVitamin A: 1IUVitamin C: 1mgCalcium: 65mgIron: 2mg
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