Ingredients
Equipment
Method
Directions:
- Start by pressing the tofu to remove excess moisture. Wrap the blocks in a clean kitchen towel or paper towels, place them on a plate, and weigh them down with another plate or a heavy object. Let them sit for about 30 minutes.
- Once pressed, cut the tofu into bite-sized cubes. This allows for maximum crispy surface area when sautéed.
- In a large mixing bowl, combine the cornstarch and 2 tablespoons of low-sodium tamari or soy sauce. Toss the tofu cubes in the mixture until they are evenly coated.
- In a large skillet or wok, heat 2 tablespoons of avocado oil over medium-high heat. Once hot, add the coated tofu cubes. Cook for about 10-15 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the tofu from the skillet and set aside.
- In the same skillet, add 1 teaspoon of avocado oil and lower the heat to medium. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- In a mixing bowl, whisk together the hoisin sauce, rice vinegar, 1 tablespoon of tamari or soy sauce, water, and 2 teaspoons of cornstarch until smooth. Pour this mixture into the skillet with the garlic and bring to a simmer, stirring frequently.
- Add the crispy tofu back to the skillet along with the cut green onions and sesame seeds. Toss everything together until the tofu is well-coated in the sauce and heated through.
- Remove the skillet from heat and drizzle the toasted sesame oil over the tofu. Give it a final toss to incorporate the flavors.
- Serve the Sesame Tofu hot over a bed of cooked rice or alongside steamed vegetables, garnished with additional sesame seeds and green onions if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a spicier version, add chili sauce or red pepper flakes.
- This dish freezes well; store in a freezer-safe container for up to 2 months.