I stumbled across this recipe online and Kyle and I loved it when we first had it. It was a little overpoweringly sweet, so we've reduced the amount of honey in it. Also, serving it over more rice helps cut the sweetness. It's very quick and simple, which I like. It's also pretty healthy if you serve with broccoli and brown rice. Tip: If you're serving it with rice (and I suggest you do), make sure to start the rice just before or right after you start pressing the tofu, or your tofu and sauce will be done and your rice won't (this is especially true with brown rice)!
Effort: very easy and pretty quick too!
Source: Jewish Vegan and Whole Foods Market
Serve with steamed bok choy or broccoli, sautéed watercress or eggplant, and brown rice.
Note: this is the original recipe. Try it out and then decide how to tweak it for yourself (e.g. we use less honey)
- 14 ounces / 1 block extra-firm tofu
- 1/4 cup cornstarch or flour for dusting
canola or corn oil for frying
- 1/2 cup sesame seeds, lightly toasted
- 3 scallions, trimmed and cut into 1/2" pieces \
- 1/3 cup honey (we reduced it to about 3 tbsp)
- 3 tablespoons tamari
- 3 tablespoons finely minced ginger
- 2 tablespoons sesame oil (not toasted)
- 2 tablespoons rice wine vinegar
- 2 cloves finely minced garlic
- 1–2 teaspoons red chili flakes
- Wrap tofu with paper towels and place on a cutting board. Put another cutting board or heavy plate on top to press out liquid about 20 minutes.
- Stir together sauce ingredients in a saucepan. Simmer sauce while you cook tofu.
- Dry drained tofu with paper towels and cube. Dust very lightly with corn starch or flour.
- Heat <1cm>
- Serve with remaining sauce for dipping or to drizzle over vegetables.