For the sesame tofu:
- 12 oz firm tofu (340 g)
- 1 tbsp soy sauce or tamari
- 3–6 tbsp cornstarch
- 1 tbsp oil, I used canola oil
- 1 tsp sesame seeds, to garnish
For the sauce:
- ¼ cup soy sauce or tamari (60 ml)
- 2 tbsp maple or agave syrup
- 1 tbsp vinegar, I used rice vinegar
- 1 tbsp sesame oil
- 2 cloves of garlic, minced
For the slurry:
- 2 tbsp water
- 1 tbsp cornstarch
- Press the tofu (just wrap the tofu in a clean towel and apply a steady weight to squeeze out moisture). This step is optional but highly recommended.
- Cube the tofu and place the tofu cubes in a bowl or shallow dish.
- Add the soy sauce, stir, and let it rest for at least 5 minutes.
- In the meantime, add all the sauce ingredients to a bowl and mix until well combined. Set aside.
- Whisk the slurry ingredients in a small bowl and pour them into the sauce bowl. Mix until well combined. Set aside.
- Drain the tofu and transfer 1/3 of the tofu cubes into a freezer bag with 1 or 2 tbsp of cornstarch and toss to coat. Repeat this step with the remaining tofu and cornstarch. Add more cornstarch if needed.
- If you don’t want to use a freezer or plastic bag, just add the cornstarch to a shallow dish, then the tofu cubes, and toss to coat.
- Once the tofu cubes are coated with the cornstarch, heat the oil in a skillet and add the tofu cubes.
- Cook the tofu cubes over medium-high heat until all sides are golden brown. Then pour the sauce into the skillet and cook until it thickens.
- Garnish with the sesame seeds and serve your sesame tofu immediately with some greens, such as vegetable tempura, veggie stir fry, roasted carrots, or even vegetable soup.
- Keep the leftovers in an airtight container in the fridge for up to 1 week.
- Feel free to customize this sesame tofu recipe with any type of oil, sweetener, vinegar, or starch you have on hand.
- Maple or agave syrup can be replaced by pretty much any sweetener.