Recipe: sesame tofu
I had the opportunity to enjoy several meals with my parents this summer, because of their extended stay in Boulder. It became so routine that my parents would sometimes order Chinese takeout and supplement it with some of their own Chinese dishes. On one occasion, Mom had ordered sesame tofu. Believe it or not, I had never had it before. It was good, albeit greasy in that Chinese restaurant way. A few weeks ago, I had a sudden craving for sesame tofu and said to myself (as I always do), “I bet I could make that.”
sesame seeds, red pepper flakes, ginger, green onions, tamari, sesame oil, honey, rice vinegar, cornstarch, tofu, garlic
Don’t you just love when you find out how easy it is to make a recipe at home? And the more experience you have with cooking and baking, the more accessible recipes become. Not only does it demystify cooking, but you also understand what goes into your food and ultimately, into your body. Plus, you get to tweak it to your liking! I’m all about customization, don’t you know.
The first step is to press the extra-firm tofu. It always sounded so tedious to me, but it’s quite simple. Wrap the block of tofu (extra-firm) in paper towels and place it on something flat. Then set a heavy flat-bottomed something or other (bowl, plate, etc.) on the tofu to help press out liquid. While gravity and pressure do their things, you can prepare the sauce.
pressing the tofu
sesame oil, rice vinegar, tamari, minced garlic and ginger, honey, hot pepper flakes
adding tamari to the mix
stir the sauce together and warm it on the stove
While the sauce is on a low simmer, mince your green onions and then unwrap your tofu if it has been pressed for 20 minutes. 20 minutes is not a magic amount of time. I actually pressed the tofu for 30 minutes because I was shooting two recipes at the same time. Oh well. Pat the block of tofu with dry paper towels and dice it. I cubed mine to just under 1-inch cubes… more like 3/4-inch cubes.
mince the green onions
towel it off
large dice
Tofu gets such a bad rap, which is a shame. I love the stuff, and it’s not just because I’m frying it up and dousing it with sauce (as in this case). Tofu in soups, stews, salads, stir-fries – it’s all good in my book!
dust with cornstarch
gently toss to coat
fry to a golden brown
drain on towels
I worried that this might fry aggressively with lots of splattering because of the moisture in the tofu, but it behaved quite well under its shell of cornstarch. The frying time was about four or five minutes to reach a light golden color. Once the tofu is done frying, it’s go time. Take the sauce off the burner (remember, it was simmering the whole time – actually, I shut the heat off the moment I started frying) and pour about half of it over the tofu. Dress the tofu with the sesame seeds (the recipe calls for 1/2 cup sesame seeds, I found 1 tablespoon to be sufficient) and green onions.
pour the sauce over the golden cubes of tofu
toss to coat
add the green onions and sesame seeds and toss together
As with anything fried, it is best to serve this hot and immediately. You would think the sauce would make the tofu cubes instantly soggy, but surprisingly, it doesn’t. Just before serving, I poured a little more of the sauce over the top of the tofu and garnished with more green onions. I liked this home-cooked version better than the restaurant version. The coating on mine was thinner, more delicate. And the home-cooked version of the sauce pours more like a liquid than a thick, gloppy sauce. I consider that an improvement. It made for a terrific lunch.
sesame tofu
we enjoyed it with baby bok choy and broccoli
Sesame Tofu
[print recipe]
modified from this recipe
14 oz. extra-firm tofu
1/4 cup cornstarch
frying oil
1-2 tbsps sesame seeds
3-4 green onions, minced
sauce:
1/3 cup (~4.25 oz.) honey
3 tbsps tamari soy sauce
3 tbsps fresh ginger, minced
2 tbsps sesame oil
2 tbsps rice wine vinegar
2 garlic cloves, minced
1-2 tsps red chili pepper flakes (1 tsp for medium spice, more for spicy)
Wrap the block of tofu in paper towels and set it on a flat plate or cutting board. Place a heavy plate or flat-bottomed bowl on top of the tofu to squeeze the liquid out. Let it sit for 20-30 minutes. While the tofu is being pressed, stir all of the sauce ingredients in a small saucepan over medium heat. Simmer the sauce on low. Unwrap the tofu block and dry it with more paper towels. Cut the tofu into 1-inch cubes and place in a bowl. Dust the tofu with cornstarch and gently toss to coat the cubes. Heat an inch of vegetable oil in a deep pan with a candy thermometer clipped to the side to measure the temperature of the oil. When the oil reaches 350°F, fry the tofu cubes in batches (I did mine in 2 batches) until light golden in color. Remove the tofu from the oil and set on paper towels to drain. When all of the tofu is fried, place the cubes in a large bowl. Remove the sauce from the heat and pour half to two-thirds of it over the tofu. Toss to coat the tofu. Add the sesame seeds and green onions, and toss to mix with the tofu. Serve immediately with sauce on the side for dipping or pouring over the tofu. Serves 4 as part of a multi-dish meal.
January 24th, 2013: 8:13 am
filed under chinese, dinner, gluten-free, lunch, recipes, savory, spicy, sweet
FAQs
Heat oil in a large skillet over medium-high heat until hot. One piece at a time, dip the tofu into the cornstarch to coat both sides, then into the beaten egg. Immediately transfer to the skillet for pan frying. Cook until both sides turn golden brown.
How to make tofu that tastes good? ›
Marinate it: Tofu can be marinated in a variety of flavorful sauces or spices. You can use soy sauce, garlic, ginger, sesame oil, and other seasonings to make a simple marinade. Let the tofu marinate for at least 30 minutes (or up to a few hours) before cooking or grilling.
Do I need to soak tofu before cooking? ›
Many cooking experts champion a quick soak as a way to give the protein more texture and flavor. “Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface,” Lukas Volger told Bon Appétit in 2021.
What makes tofu stick together? ›
To Keep It Together, Think Dry and Firm
One of the most important steps in preparing tofu is drying out or firming up its exterior in some way to help it hold together. For pan-frying, draining it and then drying and pressing the exterior with paper towels works well.
Why does restaurant tofu taste different? ›
This difference in taste is largely due to one key ingredient: salt. In the culinary world, salt is a key flavor enhancer that unlocks and elevates the natural tastes of food. When it comes to tofu, which is naturally quite mild-tasting, salt becomes a critical component in transforming it into something delicious.
What not to mix with tofu? ›
What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.
Why is my tofu so tasteless? ›
Not Using Enough Seasoning
"Coat tofu generously in herbs, spices, and sauces. You can marinate it before or after cooking, just make sure you use plenty of seasonings like ginger and garlic, soy sauce, sweet and sour sauce, green onions, vinegar, cajun seasoning, and other strong flavors," she says.
What is the secret to cooking tofu? ›
First, drain and press the tofu.
For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!
What happens if you don't rinse tofu? ›
Any food that is contaminated is going to make you ill. Remove the tofu from the packaging and rinse it thoroughly. If you are handling raw meat at the same time as the tofu, use separate utensils. Other than that, there are no risks to eating raw tofu.
What happens if you don't drain tofu before cooking? ›
Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.
It may seem counterintuitive to add water to something you're trying to dry out, but boiling water will actually cause the tofu to squeeze out more moisture, bringing it to the surface and making it easier to blot off, while the salt gently seasons the slices.
What is the best sauce for tofu? ›
Blend mayonnaise with Sriracha sauce, lime juice, and a dash of garlic powder for a creamy and fiery sauce. A combination of toasted sesame oil, fresh ginger, soy sauce, and rice vinegar creates a zesty and aromatic sauce that adds depth of flavor to pan-fried tofu.
Should you put cornstarch on tofu? ›
A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating. Sprinkle over the starch (potato starch, tapioca starch, and arrowroot all work too) a little bit at a time and toss the tofu, pressing gently so the starch adheres.
Why is my tofu never crispy? ›
If your crispy tofu isn't getting crispy, it could be because there is too much moisture in the tofu. Another issue could be the oil isn't hot enough to fry the tofu.
How to get tofu like the Chinese takeaway? ›
Pat each cube dry. In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
How do restaurants make tofu crispy? ›
First, tossing cubed tofu with cornstarch will help you get a crispier exterior when baking or stir-frying. Pressing the block of tofu to eliminate excess moisture also helps. And you'll want to make sure you're using high enough heat.
How is Chinese tofu made? ›
Tofu is made from dried soybeans that are soaked in water, crushed, and boiled. The mixture is separated into solid pulp (okara) and soy “milk.” Salt coagulants, such as calcium and magnesium chlorides and sulfates, are added to the soy milk to separate the curds from the whey.
Should you marinate tofu before frying? ›
For the tastiest results, marinade the tofu overnight. Roll slices or cubes of marinated tofu in some rice flour, potato starch, corn flour or grated coconut before pan-frying for an extra-crispy crust. Be sure to use a non-stick pan with a generous amount of oil. Deep-frying is also an option.
Recipe: sesame tofu
