Wednesday, July 2, 2014

Recipe: Sesame Chic... Tofu???

If you love Chinese food but have found yourself in a bit of a moral and ethical dilemma concerning our feathered friends, or if you just love tofu, then I have the recipe for you!
This is my "Better Than Take-Out, Better Than Chicken, Sesame Tofu", and it is omnivore approved!
Sesame Tofu
Recipe Source: Jenny's Creation
2 blocks of extra firm tofu
cornstarch (enough to coat tofu)
vegetable oil

green onion (for garnish)
sesame seeds (for garnish)

1/2 c. agave
1 c. soy sauce (I use Kikkoman)
2/3 c. vegetable broth
3 Tbsp. sesame oil
1 1/2 tsp. ground ginger
2 cloves garlic, chopped
1/2 c. brown sugar
1/4 c. hoisin sauce

First, you need to press the tofu by getting out the extra water. To do this, drain and remove the tofu from the package. Wrap each block with a paper towel and place on a plate (make sure the tofu is flat on the plate). Put another plate on top, and weigh it down (I used a gallon container of juice, but I've also used cans or a package of flour/sugar). Let the tofu "press" for 20-25 minutes. Do not let it press for too long, as it could end up too dry.

After pressing, drain the excess water off the plate, unwrap the tofu, and place on a cutting board. Cut the tofu into cubes (about half an inch).

Transfer the cubed tofu into a large bowl and sprinkle with cornstarch. Shake the bowl to toss the tofu around, coating it. Make sure each piece is coated. Add more cornstarch as needed until every piece is generously coated.

In a frying pan, fill with about 1/2-inch of vegetable oil. Turn on the heat to medium-high. The oil is hot enough when you insert a wooden spoon into  the oil and bubbles immediately form on it. Carefully add the tofu in a single layer, using a pair of tongs, into the hot oil. When the tofu is light golden brown and somewhat crispy on the outside, it is done. Turn the tofu and make sure the entire cube of tofu is crispy. Remove tofu from oil and place on a napkin covered plate to catch the excess oil. Start with the next batch (I had about 4 batches of tofu to fry).

Once the tofu is done, put it to the side. Drain the oil, as you will be using the same pan to cook the sauce.

In a mixing bowl, combine all sauce ingredients. Mix well and pour into frying pan. Turn on to medium-high heat. Slowly add in the tofu (I was able to fit all of the tofu + the sauce into the same frying pan. If you think the frying pan you used may be too small, then use a larger one). Bring the sauce to a boil. Let boil for a couple of minutes, stirring occasionally, then turn the heat down to medium-low. Let cook until the sauce is thick and sticky. Add chopped green onion into the pan and stir until well-combined. Remove from heat. Transfer tofu to serving plate and sprinkle with sesame seeds.

Serve over hot rice.


1 comment:

  1. I love that you make vegan versions of popular things like this. It looks so good that I'd consider actually making this and trying to pass it by the boyfriend to see if he even notices!


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