Restaurant good. Make sure not to cook the broccoli for too long. It’s best soft on the outside and crunchy on the inside. Also make sure to use lots of cornstarch on the tofu and don’t turn it until a good crust is formed. It will stop sticking to the pan when it’s ready to be turned.
Pan Fried Sesame Tofu
Ingredients
Sauce:
1/2 Cup Soy Sauce
2 Tbsp Water
1 Tbsp Sesame Oil
2 Tbsp Brown Sugar
2 Tbsp Rice Vinegar
2 Tbsp Sesame Seeds
1 Tbsp Cornstarch
1-2 Tbsp Minced Fresh Ginger
2 Cloves Garlic, Minced
The Rest:
14oz Block Extra Firm Tofu
Pinch of Salt
2 Tbsp Cornstarch
2 Tbsp Vegetable Oil
1/2 lb Broccoli Florets & Stems
6-8 Green Onions, Sliced
2 Cups Cooked Sticky Rice
Instructions
Place a few folded paper towels or a clean, lint-free dish cloth on a large plate. Remove the tofu from the package and place it on the towels. Place more towels on top, cover with a second plate, and then weigh the top plate down with a few canned goods or a pot filled with water. Press the tofu for at least 30 minutes to extract excess water (refrigerate if pressing for longer).
While the tofu is pressing, prepare the sauce so that the flavors have time to blend. In a small bowl combine the soy sauce, water, sesame oil, brown sugar, rice vinegar, grated ginger, minced garlic, sesame seeds, and cornstarch. Stir until the brown sugar and cornstarch are dissolved, then set the sauce aside.
Cut the pressed tofu into 3/4-inch cubes, then season with a pinch of salt. Sprinkle 1 Tbsp cornstarch over the cubes, then toss to coat. Repeat with the second tablespoon of cornstarch, or until the tofu cubes have a nice even coating of cornstarch.
Heat a large skillet over medium flame. Once hot, add 2 Tbsp vegetable oil and tilt the skillet until the bottom is coated in a thick layer of oil. Add the dusted tofu cubes and let cook until golden brown on the bottom. Use a spatula to turn the cubes to an uncooked side, and cook until golden brown again. Continue this process until brown and crispy on all sides, then remove the crispy tofu to a clean plate.
Add the broccoli to the hot skillet and briefly stir fry until slightly browned on the edges. Don’t worry if it’s not cooked through yet, it will warm through after adding the sauce. Lower the heat to medium-low.
Give the bowl of sauce a good stir, then pour it into the skillet with the broccoli. Stir and cook until the sauce begins to bubble and thicken (this should happen very quickly). Once thickened, turn off the heat and stir in the cooked tofu cubes.
Serve the tofu and broccoli over a bed of cooked sticky rice, topped with sliced green onions.
This meal is best if let sit for a few minutes after cooking. The crust on the tofu will harden up more.
