Sesame Tofu
Ingredients
Instructions
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Press and tear tofu.
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Mix half the soy sauce beef broth and sesame oil and marinate the tofu. Add cornstarch if desired.
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Cook in desired style.
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While cooking chop up the scallions and mix the white parts with the remaining soy sauce, broth, syrup, and rice wine to form a sauce.
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Once the tofu is done cooking mix the sauce in and sprinkle scallion greens and sesame seeds and serve.
Note
Disclaimer it’s been months since I made this and I just
have the ingredient list so I’m mostly looking at similar recipes and guessing on
exactly how I made it.
General tofu preparation:
For cooking as a main course firm or extra firm are generally the kind you want to get. Extra firm has a denser texture and holds up a little better while firm is more tender and absorbs flavors a bit better.
Wrap the tofu in a paper towel and place it on a plate then place another plate over it and weigh the plate down with something. Leave for 15-30 minutes to squeeze the water out. Generally recipes have you cut into 1-inch cubes but I’ve read some that have you roughly tear it into approximately I inch cubes so that there’s more surface area to absorb the flavors of whatever you cook it in.
Since tofu is really plain flavored but absorbs flavor really well it’s ideal for marinating. After chopping into cubes put in a bowl and add the marinate mix until covered and let it sit. Firm tofu will take less time to absorb the flavors than marinade. If you want crispier tofu you can also coat it in cornstarch.
Once the marinade has set in it’s time to cook it. So far I’ve just done stir fried and oven baked.
For stir fried oil a pan and heat it up. Once heated add the tofu and cook each side until they are golden brown which should be between 4 and 8 minutes.
For baking in the oven preheat the oven to 400 degrees. Put the tofu on a parchment paper covered tray. Bake for 15 minutes then flip the tofu and bake for another 15 minutes or until is at your preferred level of cooking.
Once tofu is done cooking mix or drizzle it with any post-cooking sauces your recipe calls for and serve.
