Imported from the web

Sticky Sesame Tofu

Name: Sticky Sesame Tofu
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3 servings
Cuisine: East Asian
Ingredients: 1 block firm or extra-firm tofu (14–16 oz block; drained and pressed for at least 15 minutes); 1 tbsp neutral vegetable oil (For coating the tofu); 0.5 tsp salt; 0.5 tsp onion powder; 0.5 tsp garlic powder; black pepper (To preference); 2 tbsp cornstarch (Potato starch may be substituted); 3 tbsp soy sauce; 2 tbsp ketchup; 3 tbsp brown sugar; 2 tbsp rice vinegar; 2 tsp toasted sesame oil; 2 tsp cornstarch (For thickening the sauce); 1 tbsp neutral vegetable oil (For sautéing the garlic and green onion); 1 tbsp garlic (Minced); 1 green onion (Chopped; keep the white and green parts separated); 2 tbsp toasted sesame seeds

Recipe by Sarah Sullivan

Imported by Starr2 on SeeMeCook

Crispy baked or air-fried tofu coated in a sticky, savory-sweet sesame sauce with garlic and green onion. Serve it over rice with steamed vegetables for a takeout-style meal.

3 servings55 minEast Asian

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Ingredients

1 block firm or extra-firm tofu (14–16 oz block; drained and pressed for at least 15 minutes)
1 tbsp neutral vegetable oil (For coating the tofu)
0.5 tsp salt
0.5 tsp onion powder
0.5 tsp garlic powder
black pepper (To preference)
2 tbsp cornstarch (Potato starch may be substituted)
3 tbsp soy sauce
2 tbsp ketchup
3 tbsp brown sugar
2 tbsp rice vinegar
2 tsp toasted sesame oil
2 tsp cornstarch (For thickening the sauce)
1 tbsp neutral vegetable oil (For sautéing the garlic and green onion)
1 tbsp garlic (Minced)
1 green onion (Chopped; keep the white and green parts separated)
2 tbsp toasted sesame seeds

Steps

1
Drain the tofu and press out excess moisture using a tofu press or your preferred method for at least 15 minutes.
2
Preheat the oven to 425°F (220°C) if using the oven method. This can be done while the tofu is being pressed.
3
Cut the tofu into cubes or tear it into bite-sized pieces and place them in a bowl.
4
Drizzle 1 tablespoon vegetable oil over the tofu. Add the salt, onion powder, garlic powder, and black pepper. Gently toss with a flexible rubber spatula, or carefully shake in a lidded container, until evenly coated.
5
Sprinkle 2 tablespoons cornstarch over the seasoned tofu. Gently toss or shake again until the pieces are coated.
6
For oven-baked tofu, arrange the coated pieces in a single layer on a baking sheet, leaving space between them. Parchment or a silicone mat may be used for easier cleanup.
7
Bake for 15 minutes, then remove the baking sheet and toss the tofu. Return it to the oven and bake for another 15–20 minutes, adding time in 1–2 minute increments if needed, until golden brown and crispy.
8
Alternatively, for air-fryer tofu, place the pieces in the air-fryer basket, keeping them in one layer with a little space when possible. Lightly oil the basket first if it is not nonstick.
9
Air-fry at 400°F (205°C) for 18–20 minutes, or until golden brown and crispy. Shake the basket at about 8 minutes and again after 5 more minutes. Check periodically because air fryers vary, adding 1–2 minutes at a time if necessary.
10
In a small bowl or measuring cup, whisk together the soy sauce, ketchup, brown sugar, rice vinegar, toasted sesame oil, and 2 teaspoons cornstarch.
11
Add 1 tablespoon vegetable oil, the minced garlic, and the white parts of the green onion to a skillet before turning on the heat.
12
Place the skillet over medium heat. Once the mixture begins to sizzle, sauté for 2–3 minutes, until the white onion pieces are turning translucent and the mixture is very fragrant.
13
Whisk the sauce mixture again to redistribute the cornstarch, then pour it into the skillet. Stir constantly for 1–2 minutes as it simmers and thickens.
14
Add the crispy tofu, green parts of the green onion, and toasted sesame seeds. Toss until the tofu is coated, then serve immediately.

Notes

The tofu may be baked or air-fried; use only one method. The author suggests serving over steamed white or brown rice with broccoli, snap peas, bok choy, edamame, cauliflower rice, or noodles. For a ketchup-free variation, increase the brown sugar to 3 tablespoons plus 2 teaspoons and add an extra small splash of rice vinegar.