Crispy Sesame Tofu

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Gently press the firm tofu to remove excess water, then cut it into 1-inch cubes.

   Ca. 5 min.

   Kokkens note: Pressing the tofu is crucial for achieving a crispy texture.

2. 2

   In a medium bowl, toss the tofu cubes with the cornstarch until evenly coated.

   Ca. 2 min.

3. 3

   Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.

   Ca. 1 min.

4. 4

   Add the coated tofu to the hot skillet in a single layer, making sure not to overcrowd the pan.

   Kokkens note: Cook in batches if necessary to ensure even browning.

5. 5

   Cook for 3-5 minutes per side, flipping occasionally, until all sides are golden brown and crispy.

   Ca. 15 min.

6. 6

   While the tofu cooks, prepare the sauce: whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, minced garlic, and grated ginger in a small bowl.

   Ca. 3 min.

7. 7

   In a separate tiny bowl, combine the cornstarch and water to create a slurry.

   Ca. 1 min.

   Kokkens note: This slurry will thicken the sauce.

8. 8

   Once the tofu is crispy, remove it from the skillet and set aside.

9. 9

   Pour the prepared sauce into the hot skillet.

10. 10

    Bring the sauce to a gentle simmer, then slowly whisk in the cornstarch slurry.

    Ca. 1 min.

11. 11

    Cook the sauce, stirring constantly, until it thickens to your desired consistency, about 1-2 minutes.

    Ca. 2 min.

12. 12

    Return the crispy tofu to the skillet and toss gently to coat thoroughly with the sauce.

    Ca. 1 min.

13. 13

    Serve immediately, garnished with toasted sesame seeds and sliced green onion, if desired.