Firm tofu pressed, cubed, dredged in cornflour, and shallow-fried until golden. Coated in a sauce of honey, soy sauce, vinegar, chili flakes, ginger, garlic, and sesame oil. Topped with sesame seeds.
A friend who had been vegetarian for twenty years made this for me at a dinner where everyone else was eating steak. I remember watching her press the tofu between two plates weighted down with a cast iron pan, then cube it, dredge each piece in cornflour, and shallow-fry them until the outsides were golden and the insides were still soft. The sauce was already bubbling on the next burner. I have been making it ever since.
Honey, soy sauce, vinegar, red chili flakes, freshly grated ginger, garlic, and sesame oil simmered together until thickened. Poured over the fried tofu in a wide bowl. Tossed with white sesame seeds and chopped spring onions. Every piece coated and shining.
Tips for Making Hot and Sweet Sesame Tofu
Press the tofu until it is dry
Firm tofu packed in water needs pressing. Drain it, wrap in a clean towel, place between two plates, and weight the top with something heavy. Thirty minutes.
The drier the tofu, the crispier it fries. Wet tofu splatters in the oil and the cornflour coating slides off.
Fry in small batches
Do not crowd the pan. Overlapping pieces steam instead of frying and you get soft, pale tofu instead of golden cubes.
Shallow-fry in about half a cup of oil at medium heat. Two to three minutes per side. Drain on kitchen towels before adding the sauce.
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Hot and Sweet Sesame Tofu
Total Time: 30 minutes
Yield: Serves 2
Diet: Vegan, Vegetarian
Description
Crispy tofu tossed in a vibrant honey-sesame sauce. Sweet, spicy, and perfect as a side or light meal.
Ingredients
Units
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Instructions
- Mix all the sauce ingredients in a pan.
- Simmer on low heat until bubbling, then simmer for 2-3 more minutes before turning off the heat.
- Drain and press any water-packed tofu to remove excess moisture.
- Cut the tofu into bite-sized cubes and dredge in corn flour until fully coated.
- Heat oil in a pan for shallow frying.
- Fry the tofu in small batches, ensuring pieces don’t overlap, until light golden brown. Drain on kitchen towels.
- Add the fried tofu to a wide bowl and pour the sauce on top.
- Top with sesame seeds and chopped spring onions.
- Toss well to coat.
Notes
- For extra crispy tofu, press it between two plates weighted down with heavy objects for at least 30 minutes before cutting and frying.
- Adjust the amount of chili flakes to control the spice level. Start with less and add more to taste.
- Leftover tofu can be stored in the refrigerator for up to 3 days. The sauce can be stored separately to prevent the tofu from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 20
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 5
- Protein: 20
Frequently Asked Questions
Can I bake the tofu instead of frying?
Yes. Coat the cubes in cornflour and bake at 400°F (204°C) on a parchment-lined tray for 25-30 minutes, flipping halfway. The crust is less crispy than fried but still good. Pour the sauce over after baking.
How spicy is this?
Two teaspoons of red chili flakes is moderately spicy. Reduce to one teaspoon for mild. The honey tempers the heat, so it is sweet first, then warm. Adjust after making the sauce once.
What type of vinegar should I use?
The recipe says vinegar without specifying. Rice vinegar is the best match for the Asian flavours. White wine vinegar or apple cider vinegar also work. Avoid balsamic or malt vinegar.