If you’re anything like me, tofu might not be your first love, but brace yourself—this dish is a game-changer. Imagine crispy tofu nuggets drizzled with honey that’s just sweet enough, dancing with sesame seeds like they’re at their own little party. I stumbled upon this gem while scrolling through endless recipes during a late-night snack attack, and trust me, it’s worth the hype.
Steps
- Prepare the Tofu: Wrap each block of tofu in paper towels and press by placing a plate and heavy books on top for 20 minutes to remove excess moisture.
- Preheat and Prepare: Set your oven to 400°F (200°C) and grease a baking sheet lightly with oil or use parchment paper.
- Season and Coat Tofu: Cut the pressed tofu into cubes and place them in a large bag or bowl. Add sesame oil, soy sauce, and cornstarch, then shake gently to ensure each piece is evenly coated.
- Bake the Tofu: Spread the tofu cubes evenly on the baking sheet and bake for about 25 minutes, or until they are golden brown and crispy.
- Cook the Sauce: While the tofu bakes, prepare the sauce by combining soy sauce, minced garlic, agave, seasoned rice vinegar, and Sriracha in a pan. Bring this mixture to a simmer over medium heat.
- Thicken the Sauce: In a separate bowl, mix cornstarch with water until smooth. Add this mixture to the pan, stirring constantly until the sauce thickens, then remove from heat and stir in sesame oil.
- Combine and Serve: Once the tofu is baked, toss it in the prepared sauce until all pieces are well coated. Serve with cooked rice, sprinkle with sesame seeds, chopped green onions, and optionally, steamed broccoli.
Ingredients
- 2 blocks (16 ounces each) firm or extra-firm tofu
- 2 teaspoons sesame oil
- 2 tablespoons low sodium soy sauce (or tamari for a gluten-free option)
- 2 tablespoons cornstarch
- 1/2 cup low sodium soy sauce (or tamari)
- 3 cloves garlic, minced
- 1/4 cup agave, maple syrup, or brown sugar
- 1/4 cup seasoned rice vinegar
- 1-2 teaspoons Sriracha hot sauce, to taste
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 tablespoon sesame oil
- 4 cups cooked rice (white or brown)
- Chopped green onions
- Sesame seeds
- Steamed broccoli (optional)
Nutritional Values
Calories: 1808kcal | Carbohydrates: 144g | Protein: 94g | Fat: 80g | Saturated Fat: 8g | Sodium: 5466mg | Potassium: N/A | Fiber: 8g | Sugar: 56g | Vitamin C: N/A | Calcium: 390mg | Iron: 8mg
FAQ
- Can I use a different method to cook the tofu instead of baking?
- Yes, if you prefer, you can pan fry the tofu. Just make sure to coat the tofu with the sesame oil, soy sauce, and cornstarch mixture first. Then, fry the tofu in a non-stick pan with about 1/4 cup of oil. Cook on each side for 2-3 minutes until crispy. Once done, you can add the sauce to the pan to mix with the tofu.
- How do I store leftover sesame tofu?
- Store any leftover sesame tofu in an airtight container in the fridge for up to 3-4 days. To reheat, you can use a microwave for about 1-2 minutes.
- Can I prepare this dish in advance for meal prepping?
- Absolutely! You can divide cooked rice, sesame tofu, and any vegetables like steamed broccoli into meal prep containers. Add a sprinkle of sesame seeds and chopped green onions before storing them in the fridge for convenient grab-and-go meals.
- What can I use as a substitute for agave in the sauce?
- If you don’t have agave, you can substitute it with pure maple syrup or brown sugar for a similar sweetness in the sauce.
- Is there a gluten-free option for this recipe?
- Yes, to make this recipe gluten-free, use gluten-free tamari instead of regular soy sauce.
Tips
- Press the Tofu Thoroughly: Before cooking, ensure the tofu is well-pressed to remove excess moisture. This can be done using a tofu press or by wrapping the tofu in paper towels and placing a heavy object on top for about 20 minutes. Properly pressed tofu will become crispier when baked or fried.
- Baking vs. Pan Frying: Baking the tofu is a reliable method to achieve a crispy texture without the hassle of sticking to the pan, which is common when frying. If you opt to pan fry, use a non-stick pan and ensure the tofu is placed in a single layer, cooking each side for 2-3 minutes until golden.
- Customize the Spice Level: Adjust the amount of Sriracha hot sauce in the sesame sauce according to your preference for spiciness. Start with a small amount and taste before adding more to ensure it suits your palate.
- Efficient Meal Prep: For easy meal preparation, divide the cooked tofu, rice, and any optional vegetables like steamed broccoli into separate containers. This makes for convenient grab-and-go meals throughout the week.
Equipment
- Tofu Press – While you can press tofu using paper towels and books, a tofu press is specifically designed for this task and can make the process easier and more efficient.
- Large Baking Sheet – If you don’t have a large baking sheet, you might consider purchasing one to ensure the tofu bakes evenly.
- Non-stick Skillet or Pan – For those who prefer to pan-fry the tofu instead of baking it, a good quality non-stick skillet or pan is essential to prevent the tofu from sticking.