Sticky Pan-Fried Sesame Garlic Tofu
One of my favorite recipes so far. The tofu is crispy, sticky and sweet. It's like take-out, but healthier (and vegetarian!) Tastes amazing served with some steamed white rice or veggies.
Ingredients
Tofu Sauce
- ¼ cup coconut aminos, or low sodium soy sauce
- 2 tsp honey
- 2 tsp cornstarch
- 2 tbsp. water
- ¼ tsp white wine vinegar
- ½ tsp minced garlic
- 1 tsp hot sauce, I like Frank's RedHot
Peanut Dipping Sauce
- 1 tbsp toasted sesame oil
- 1 tbsp creamy peanut butter, I like Smucker's Natural Creamy PB
- 1 tsp honey
- 1 tsp hot sauce, I like Frank's RedHot
- 1 tbsp coconut aminos, or low sodium soy sauce
Instructions
- Line a plate with a few paper towels. Remove tofu block from package and drain the liquid. Plate tofu on top of paper towels, then put a few more paper towels on top of the tofu. Set a heavy item on top (I used a Dutch oven pan. Be careful not to CRUSH the tofu, you're just squeezing out the liquid). Let sit for 20 minutes, replacing the paper towels if needed.
- While tofu is pressing, make tofu sauce (above). Simply whisk all ingredients together in a small bowl. Set aside.
- Once tofu has been pressed, cut it into 1" cubes and place in a large bowl. Using your hands, gently toss tofu with some cornstarch until all pieces are evenly coated on all sides.
- In a large skillet on medium-high heat, heat a little toasted sesame oil. Then, add tofu and let it cook for 2 mins on each side. Do not touch tofu until you flip it. This lets each side get nice and crispy!
- Once tofu has browned on all sides, turn heat to low. Add the tofu sauce to the skillet. It should thicken up immediately! Stir tofu around to coat it in the sauce.
- Serve with peanut dipping sauce (above). Delicious served with steamed white rice and steamed broccoli or carrots.