Posted on June 18, 2019 by Kate Halsall
If you haven’t already guessed based on previous posts, I love tofu. It is a staple in my household. As a vegan it is a great source of protein. Of course there are lots of varieties of tofu out there; but you don’t need to buy pre-flavoured stuff if you can flavour it right. This ginger and sesame tofu is one such recipe and it only takes 20 minutes to prep and 15 minutes to cook!
- 1 pack of firm tofu
- 3 tbsp soy sauce (go for the less salt one if you can)
- 1 tbsp fresh grated ginger
- 1 tsp sesame oil
- 1/2 cup cornflour
- 1 tbsp vegetable oil
- 3 spring onions
- 1/2 red chilli (or more depending on your preference!)
- Press and drain the tofu. I have a press for this, but you could put it in kitchen towel between two plates and press it yourself.
- Once pressed, cut the tofu into cubes and place it in a bowl with 2 tbsp soy sauce, the ginger and the sesame oil. Mix together and marinade in the fridge for 15 minutes.
- Pour the cornflour into a bowl and roll each cube of tofu in it until they are coated. Don’t throw away any remaining marinade as you will need this later.
- Heat the vegetable oil in a pan and cook the tofu for 3-4 minutes – making sure you turn the cubes! They should go a nice golden colour.
- Drain on a piece of kitchen paper.
- In the same pan then add: the leftover marinade, the remaining 1 tbsp soy sauce, the red chilli, 2 of the chopped spring onions and 100ml water. Once the sauce starts to simmer, mix in 1 tsp of the cornflour so that the sauce goes thick and sticky.
- Place the tofu in bowls and pour over the sauce.
You could serve this with rice, but I like it on it’s own. You could also add a clove of crushed garlic at step 2 if you wanted. If you like the idea of this crispy tofu, why not try this other recipe too. Enjoy!