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
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.
How to cook tofu so it tastes good? ›
Press tofu and cube it. Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.
How to make tofu firmer? ›
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 takes on a chewier, firmer texture, which makes it super satisfying to eat and less likely to fall apart.
How long to marinate tofu? ›
You should aim to marinate tofu for at least 2 hours in the fridge. To infuse more flavour, you can leave it to marinade for up to 2 days before cooking up. Top tip: Don't ditch the leftover marinade when you come to cook your tofu.
Why can't you eat tofu everyday? ›
Eating tofu and other soy foods every day is generally considered safe. That said, you may want to moderate your intake if you have: Breast tumors: Because of tofu's weak hormonal effects, some doctors suggest that people with estrogen-sensitive breast tumors limit their soy intake.
Why can't you eat spinach with tofu? ›
- It is said that tofu cannot be eaten together with spinach at the same time. As tofu and spinach contain calcium and oxalic acid respectively, the combination of the two will form kidney stones. But in fact, only prolonged and volumionous consumption of tofu and spinach at the same time will pose this risk.
What should I season tofu with? ›
Tofu seasoning rub: Rub the pressed tofu with lots of spices like garlic or onion powder, salt and pepper, nutritional yeast or a spicy taco seasoning, KFC seasoning, Buffalo spice, etc. Tofu marinade: Soak the tofu cubes in your favorite chicken/meat marinade to infuse extra flavor.
Why does my homemade tofu taste bitter? ›
Nigari is a chloride-based salt, usually in the form of magnesium chloride or calcium chloride. Nigari is produced from sea-water and comes in the form of liquid nigari, coarse granules, or fine crystals. Nigari tofu has a very slightly bitter taste compared to using other coagulants to make tofu.
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.
Why pour boiling water over tofu? ›
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.
Cut tofu into cubes. Step 2: Place those cubes in a bowl, and toss gently with 1-2 tablespoons of cornstarch. Step 3: Arrange tofu on a parchment-lined baking sheet and drizzle with some olive oil and salt. Step 4: Bake at 425 degrees for 25 minutes, or until as crispy as you'd like.
Why is my tofu always soggy? ›
Probably it has too much water in it. One good solution is to put the tofu, in its original whole block, on a plate or sheet pan. Tip it at a slight angle by propping up one side. Put a weight — a plate will be just fine — on the tofu.
How do you get the most flavor out of tofu? ›
Simply press firm tofu and use your hands to break it up by smashing it between your fingers until it mimics the texture of scrambled eggs. Then season with turmeric, black pepper, garlic powder, black salt (for an “eggy” flavor, or use sea salt or Tamari instead), and add in your favorite cooked veggies.
Do you put cornstarch before or after marinating tofu? ›
Once the tofu is marinated, I use a cornstarch coating with some cumin powder in it. Not only does it create a super crispy result, but the seasoning further brings out the flavor of the tofu.
Should you press tofu before marinating? ›
Drain the firm or extra tofu from its package and pat it dry with paper towels to remove excess moisture. Tip: We don't find it necessary to press tofu, but if you like, you can do so. Break the tofu apart with your hands into bite-size pieces and add it to the bowl with the marinade.
Is there a downside to eating tofu? ›
Incorporating tofu into your daily meals and snacks can bring several health benefits. Those benefits include brain health promotion, ease of menopause symptoms, and heart disease prevention. However, eating tofu has some risks, as it might lead to digestive issues or interact with certain medications like MAOIs.
What does tofu pair well with? ›
What to serve with tofu. These easy tofu meals go well with white rice, toasted bread, or noodles.
What makes tofu curdle? ›
It contains magnesium chloride, which reacts with the protein in the soy milk, causing the soy milk to curdle.
Is tofu a high inflammatory food? ›
Tofu and tempeh.
Studies suggest people who eat soy-based foods have lower odds of inflammation-related diseases like heart disease, diabetes, and some cancers. Nuts and legumes, Tree nuts like almonds and walnuts, along with peanuts, are rich in unsaturated fats, along with anti-inflammatory vitamins and minerals.
Recipe: sesame tofu
