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PrintPan-Fried Sesame Tofu
Serve with steamed bok choy or broccoli, sautéed watercress or eggplant, and brown rice.
- 14 ounces extra-firm tofu
- 1/3 cup honey
- 3 tablespoons tamari
- 3 tablespoons finely chopped ginger
- 2 tablespoons sesame oil (not toasted)
- 2 tablespoons rice vinegar
- 2 cloves finely chopped garlic
- 1–2 teaspoons red chile flakes
- 1/4 cup cornstarch or flour for dusting
- Canola or corn oil for frying
- 1/2 cup sesame seeds, lightly toasted
- 1 bunch green onions, trimmed and cut into 1-inch pieces
Wrap tofu with paper towels and place on a cutting board. Put another cutting board or heavy plate on top to press out liquid. Set aside for 20 minutes.
Meanwhile, put honey, tamari, ginger, sesame oil, vinegar, garlic and chile flakes into a small saucepan and bring just to a simmer. Keep warm.
Dry drained tofu with paper towels and cut into cubes. Dust very lightly all over with cornstarch or flour. Heat 1 inch of oil in a deep skillet over medium high heat until it reaches 350°F on a deep-fry thermometer. Fry tofu until golden brown, then transfer to a large bowl and toss with 2/3 cup of the warm sauce. Sprinkle with sesame seeds and green onions and toss gently. Serve with remaining sauce for dipping, or drizzle over vegetables on the side.