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- 14 oz firm tofu, pressed and cubed - 1/2 cup cornstarch - 2 tablespoons vegetable oil - 1 tablespoon sesame oil - 3 tablespoons soy sauce - 2 tablespoons maple syrup - 1 tablespoon rice vinegar - 1 tablespoon freshly grated ginger - 2 cloves garlic, minced - 2 tablespoons sesame seeds - 2 green onions, finely sliced - Cooked rice or quinoa, for serving - Optional: steamed broccoli or snap peas for serving Start by pressing the tofu. This helps it absorb flavors well. Wrap it in a clean kitchen towel. Put a heavy object on top for 15-20 minutes. Once pressed, cut the tofu into bite-sized cubes. For the sauce, have your ginger and garlic ready. Grate the ginger fresh for the best taste. Mince the garlic finely. This helps release their strong flavors. Coat the tofu cubes evenly with cornstarch. This step creates a crispy texture when frying. Shake off any extra cornstarch before cooking. This recipe is already vegan. For a gluten-free option, use tamari instead of soy sauce. You can also replace maple syrup with agave syrup if needed. If you want to add a different taste, try using coconut aminos. It is a great soy sauce alternative. For added nutrition, consider using quinoa instead of rice. It makes the dish even more wholesome. To start, you need to press the tofu. This step is key for getting rid of extra water. Wrap the tofu block in a clean kitchen towel. Place a heavy object on top. Let it sit for 15 to 20 minutes. After pressing, cut the tofu into bite-sized cubes. Next, take a shallow dish and add the cornstarch. Coat each tofu cube evenly with cornstarch. Shake off any excess cornstarch to ensure a nice crisp. Heat the vegetable oil in a large non-stick skillet or wok. Use medium-high heat for the best results. Once the oil is hot, add the tofu cubes in a single layer. Cook them for about 3 to 4 minutes on each side. Look for a golden brown color and a crispy texture. Once done, transfer the cooked tofu to a plate and set it aside. Now, let’s make the sticky sauce! In the same skillet, lower the heat to medium. Add the sesame oil to the pan. Then, add the minced garlic and grated ginger. Sauté these for about 30 seconds until they smell great. Next, pour in the soy sauce, maple syrup, and rice vinegar. Stir everything together. Let the sauce simmer for one minute. After that, add the crispy tofu back into the skillet. Sprinkle in the sesame seeds, and toss to coat the tofu well. Cook everything for an additional 2 to 3 minutes. This allows the sauce to thicken and stick to the tofu. Finally, remove the skillet from the heat. Garnish your dish with the finely sliced green onions. Now your sticky sesame tofu is ready to serve! Enjoy it over cooked rice or quinoa, and add steamed broccoli or snap peas for extra flavor. To get the best texture, start with firm tofu. Firm tofu holds its shape well when cooked. Press the tofu to remove extra water. Wrap it in a clean towel and place a weight on top. Let it sit for 15 to 20 minutes. This step makes the tofu crispier when cooked. Next, cut the tofu into small cubes. Coat each cube in cornstarch before frying. This creates a crunchy outer layer. Cook the tofu in hot oil until it is golden brown on all sides. One common mistake is not pressing the tofu enough. Excess moisture can make tofu soggy. Another error is overcrowding the pan. If you add too many cubes at once, they won't fry properly. This leads to uneven cooking. Also, be careful with the heat. Too high can burn the tofu, while too low can make it chewy. Lastly, don’t skip the cornstarch coating. It is key for that crispy texture you want. To boost the flavor, use fresh ginger and garlic. They add a nice kick to the dish. You can also add a pinch of red pepper flakes for heat. If you like more depth, try adding a splash of sesame oil while cooking. This brings out a rich, nutty taste. When mixing the sauce, balance the sweetness of the maple syrup with the saltiness of soy sauce. This combo creates a well-rounded flavor. Don't forget to sprinkle sesame seeds on top for crunch and nutty flavor. {{image_2}} You can switch the sauce for more fun. Try teriyaki sauce for a sweet twist. Or go spicy with sriracha mixed in. Honey can replace maple syrup, adding a rich taste. Each change brings a new flavor to the dish. Adding veggies makes this dish even better. Toss in steamed broccoli or snap peas for crunch. Bell peppers add color and sweetness, while carrots bring a nice bite. You can also add mushrooms for a savory depth. These veggies not only taste great but also boost nutrition. For a weeknight meal, serve the tofu over rice or quinoa. It’s quick and filling. For a fancy dinner, plate it with a sprinkle of sesame seeds and sliced green onions. You could also pair it with a simple salad to balance flavors. These options fit any occasion and impress your guests. To keep your sticky sesame tofu fresh, place it in an airtight container. Make sure the tofu is cool before sealing it. Store it in the fridge for up to three days. You can enjoy it cold or use it in a new dish later. To reheat your tofu, I recommend using a skillet. Heat a small amount of oil over medium heat. Add the tofu and stir gently until it warms up. This method keeps the tofu crispy. You can also use a microwave, but it may make the tofu soft. If you want to save your tofu for later, freezing is a good option. Place the cooked tofu in a freezer-safe bag. Make sure to remove as much air as possible. It can last up to three months in the freezer. When you're ready to use it, thaw it in the fridge overnight. Reheat as mentioned before for the best texture. Yes, you can use tempeh or seitan. Both options work well. Tempeh has a nutty taste, while seitan has a chewy texture. Chicken or shrimp can also be used if you prefer meat. Just cut them into bite-sized pieces and follow the same steps in the recipe. To spice up the sauce, add red pepper flakes or sriracha. Start with a small amount and taste as you go. You can also add finely chopped chili peppers for a fresh kick. Mix these spicy ingredients in with the soy sauce, maple syrup, and rice vinegar for a fiery twist. Sticky sesame tofu pairs nicely with simple sides. Try steamed broccoli or snap peas for a fresh crunch. Cooked rice or quinoa works well too, soaking up the sauce. You can also serve it with a side salad or stir-fried vegetables for extra color and nutrients. This article covered everything you need for Sticky Sesame Tofu. We explored the key ingredients, preparation tips, and cooking steps to make your dish perfect. I shared tips to achieve great texture and avoid common mistakes. You can also switch up flavors with different sauces and add veggies. Lastly, I provided storage advice to keep your leftovers fresh. Remember, practice makes perfect. Enjoy cooking and experimenting with this tasty dish!

Sticky Sesame Tofu Better Than Takeout

Indulge in the deliciousness of sticky sesame tofu with this easy recipe! Perfectly crispy tofu coated in a sweet and savory sauce comes together in just 40 minutes. Ideal for a weeknight dinner or meal prep, this dish pairs wonderfully with rice or quinoa. Explore how to elevate your plant-based meals and impress your loved ones—click to discover the full recipe and enjoy a flavorful culinary adventure!
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Ingredients
  

14 oz firm tofu, pressed and cubed

1/2 cup cornstarch

2 tablespoons vegetable oil

1 tablespoon sesame oil

3 tablespoons soy sauce

2 tablespoons maple syrup

1 tablespoon rice vinegar

1 tablespoon freshly grated ginger

2 cloves garlic, minced

2 tablespoons sesame seeds

2 green onions, finely sliced

Cooked rice or quinoa, for serving

Optional: steamed broccoli or snap peas for serving

Instructions
 

Begin by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15-20 minutes.

    Once pressed, cut the tofu into bite-sized cubes.

      In a shallow dish, add the cornstarch and coat each tofu cube evenly, shaking off any excess.

        Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook until golden brown and crispy, about 3-4 minutes on each side. Transfer the cooked tofu to a plate and set aside.

          In the same skillet, reduce the heat to medium and add sesame oil. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.

            Pour in the soy sauce, maple syrup, and rice vinegar. Stir to combine and let the sauce simmer for a minute.

              Add the crispy tofu back into the skillet, along with sesame seeds. Toss to coat the tofu in the sticky sauce evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

                Remove from heat, and sprinkle the sliced green onions on top for garnish.

                  Serve the sticky sesame tofu over a bed of cooked rice or quinoa, and pair it with steamed broccoli or snap peas on the side if desired.

                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4