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Sticky Sesame Tofu
Ingredients
Sauce
- 2 tablespoons Chinese sesame paste
- 2 tablespoons soy sauce
- 1 tablespoon vegetarian oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
Spice Mixture
- 2 tablespoons toasted sesame seeds
- 2 teaspoons ground cumin
- ½ teaspoon five-spice powder
- ¼ teaspoon ground red chile or cayenne pepper
Stir Fry
- 14 to 16 ounces (390 to 450 grams) spongy tofu (qianye doufu) or firm or extra-firm tofu
- 1 cup (240 mL) vegetable oil, for frying
- 2 garlic cloves, minced
- 3 tablespoons finely chopped fresh cilantro, for garnish
Serves 4 - 6
Preparation
Make the Sauce: In a small bowl, combine all the ingredients for the sauce, stirring until smooth and the sesame paste is fully incorporated. Set aside.
Make the Spice Mixture: In another small bowl, combine all the ingredients for the spice mixture. Set aside.
Prepare Stir Fry: Cut the tofu into batons about ½ inch wide, ½ inch thick, and 3 inches long. Heat the oil in a wok over high heat. Fry the tofu in batches until golden brown—each baton will expand and become puffy but will deflate when removed from the oil. Drain the fried tofu on a paper towel–lined plate. Pour the oil into a heatproof container for another use, reserving 2 tablespoons oil in the wok. Return the wok to medium heat. Add the garlic and briefly stir-fry it in the reserved oil until fragrant but not yet darkened, about 30 seconds. Reduce the heat to low, then add the sauce mixture and stir as it comes to a boil. Add the fried tofu and the spice mixture and toss until each baton is evenly coated. Stir in the cilantro, arrange on a plate, and serve immediately.
Recipe from The Vegan Kitchen Cookbook by Hannah Che
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