Sesame Ginger Tofu Recipe2013-03-15
This is a very tasty sauce that I would recommend doubling as you will want more.
- 14 ounces Tofu, firm or extra firm
- 1/3 cup Honey
- 3 tablespoons soy sauce
- 3 tablespoons Ginger, finely chopped
- 2 tablespoons Sesame Oil (use the variety that is not toasted)
- 2 tablespoons Rice Vinegar
- 2 cloves Garlic, finely chopped
- 1 teaspoon Red Pepper Flakes
- 1/4 cup Flour
- 1 tablespoon Canola Oil
- 1/4 cup Sesame Seeds, lightly toasted
- 6 Green Onions, chopped
While your tofu is pressing, combine the blue agave (or honey), soy sauce, ginger, sesame oil, rice vinegar, garlic, and red pepper flakes in a sauce and bring to a simmer.
Cube the tofu after you have drained the water. Dip the tofu in the flour lightly.
Next you can either fry your tofu or bake it. It obviously tastes better fried but baking is much healthier and it is still quite tasty baked.
To Fry: Fry the tofu in canola oil until golden brown.
To Bake: I marinated the tofu for about 30 minutes before baking. Then I baked the tofu.
Above you can see my tofu pressing set up: cutting board propped up on a lid so the tofu can drain into the sink, something heavy on top. If you don’t have a cast iron pot, use a regular pot and fill it up with cans of heavy things. I find it easier to balance one heavy item than a bunch of middle weight items on top of each other, but maybe you like a challenge!
Toss the tofu with about 2/3 of the sauce. Save the remaining sauce for your vegetables or as additional dipping sauce. Top with your toasted sesame seeds and green onion.
On a side note, I had no clue how to toast the sesame seeds. Luckily, my friend Donna was over and before I had to google, she gave helped with out. It was quite easy but basically I just toasted in a pan on the stove. Yes, I know that is probably pretty basic but I do often google things like that!