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Crispy Sesame Tofu

Crispy Sesame Tofu

Description: A dish well-known in Chinese and Japanese cuisines, Crispy Sesame Tofu is a dish that satisfies your soul with every spoonful. Refer to this easy recipe to cook it and enjoy the flavors with your loved ones.  

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YIELDS

20 mins

PREP TIME

15 mins

COOK TIME

25 mins

TOTAL TIME

1hr

Ingredients

For Tofu:

For Sesame Sauce:

  • 2 Tbsp. Dwaraka Organic Corn Flour
  • 1 Tbsp. Dwaraka Organic Sesame Oil
  • ½ Cup Soy Sauce
  • ¼ Cup Rice Vinegar, Seasoned
  • ¼ Cup Maple Syrup
  • 1 to 2 Tsp. Sriracha Hot Sauce
  • 3 Garlic Cloves, minced
  • ¼ Cup Water

For Serving:

  • 1 Tbsp. Dwaraka Organic Sesame Seeds White
  • 4 Cups Cooked Rice
  • Green Onions, Chopped
  • Broccoli, steamed

Method

  1. Take a few paper towels and wrap each block of Tofu after unpacking them.
  2. Now place a pan on top of the wrapped Tofus and top the pan with a couple of heavy books.
  3. Let the Tofus get pressed for about 20 minutes.
  4. Now, preheat your oven to 400° F, and grease a baking sheet lightly with oil.
  5. Slice the pressed Tofu into cubes.
  6. Once done, take a ziplock bag and put the cubed Tofus, Sesame Oil, Corn Flour, and Soy Sauce.
  7. Close the bag and shake gently to coat the Tofu cubes.
  8. Then, arrange the Tofu cubes evenly on the pan and bake for about 25 minutes until golden brown and crispy.
  9. While the Tofu is baked, take a big pan and add the Soy Sauce, Maple Syrup, Garlic Cloves, Rice Vinegar, and Sriracha Hot Sauce.
  10. Let it all cook on medium heat and keep stirring occasionally till it is brought to a simmer.
  11. Now, mix some Maida Flour and water in a small bowl until it becomes a smooth mixture. 
  12. Then pour the mixture into the pan and stir until the sauce thickens.
  13. Turn off the heat, add some Sesame Oil, and stir.
  14. Once the Tofu is baked, add it to the sauce and stir well until the cubes get finely coated.
  15. Finally, garnish it with sesame seeds and serve it hot with rice, steamed broccoli, and chopped green onions.
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