Crispy And Sticky Baked Sesame Tofu Recipe

Gather the crispy and sticky baked sesame tofu ingredients

This recipe features super firm tofu, which ensures the crispiest outcome for your dish. The tofu is marinated in standard soy sauce and sesame oil, then coated with cornstarch to achieve a crunchy exterior when baked. The sticky sesame sauce is prepared by combining additional soy sauce and sesame oil with black soy sauce, rice vinegar, brown sugar, ginger, garlic, and red pepper flakes. A little more cornstarch is added to thicken the sauce, giving it a delightful sticky consistency. Scallions are sautéed in avocado oil before the sauce is incorporated into the pan to enhance its thickness. A blend of black and white sesame seeds is used in both the sauce and as a garnish (you can choose either color if you prefer a simpler look). Pair this dish with your choice of white or other types of rice, and enjoy the crispy, sticky baked sesame tofu.

Step 1: Preheat the oven

Set the oven temperature to 425°F.

Step 2: Bring water to a boil for the rice

Fill a big pot with water, mix in the salt, and heat it until it boils.

Step 3: Add the rice

Incorporate the rice, mix well, and return to a gentle simmer.

Step 4: Cover and cook

Cover and simmer for 20 minutes.

Step 5: Fluff the rice

Use a fork to fluff the rice and then set it aside.

Step 6: Prepare a baking sheet

As the rice is cooking, prepare a baking sheet by lining it with parchment paper.

Step 7: Cut the tofu into cubes

Press the tofu to remove excess moisture, transfer it to a cutting board, and slice it into 1-inch cubes.

Step 8: Toss the tofu with soy sauce and sesame oil

Move the tofu to a large bowl and mix it with 2 tablespoons of soy sauce and 2 tablespoons of sesame oil.

Step 9: Add the cornstarch to the tofu

Dust the tofu cubes with ¼ cup of cornstarch and toss to ensure an even coating.

Step 10: Transfer the tofu to the baking sheet

Evenly distribute the tofu across the prepared baking sheet.

Step 11: Bake the tofu

Cook for 30-35 minutes or until golden and crunchy, stirring occasionally.

Step 12: Remove tofu from oven

Take the tofu out of the oven and set it aside.

Step 13: Mix the sauce for the tofu

As the tofu is baking, combine the leftover soy sauce, sesame oil, black soy sauce, rice vinegar, brown sugar, ginger, garlic, and red pepper flakes.

Step 14: Mix remaining cornstarch with water

Mix the leftover cornstarch with 1 tablespoon of water in a small bowl until it becomes smooth.

Step 15: Heat the avocado oil in a wok

Preheat a wok or large sauté pan on high heat. Pour in the avocado oil and heat it until it shimmers.

Step 16: Stir fry the scallions

Incorporate the scallions and sauté for one minute.

Step 17: Add the sauce and cornstarch mixtures

Incorporate the sauce and cornstarch mixtures, stirring continuously until it becomes thick and bubbly.

Step 18: Add the baked tofu

Incorporate the tofu and mix until it is fully covered and the sauce has thickened and become sticky.

Step 19: Add half of the sesame seeds

Add half of the sesame seeds.

Step 20: Serve the tofu over rice and garnish with remaining sesame seeds

Plate the crispy, sticky baked sesame tofu on a bed of rice and sprinkle with the leftover sesame seeds for garnish.

Can I use other types of tofu in this recipe?

With the wide array of tofu options available at grocery stores today, it can be challenging to determine which type to use for a specific recipe. The choice of tofu should depend on the texture you wish to achieve. Soft or silken tofu is ideal for creamy or blended dishes, such as soups or custards, making them unsuitable for this particular recipe. On the other hand, firm or extra firm tofu is more appropriate for grilling or sautéing, as it can be sliced and marinated similarly to meat.

Kinnaird prefers using extra firm tofu for frying because it maintains its shape well and typically doesn't need to be pressed to eliminate excess moisture. In this recipe, you could substitute with firm or extra firm tofu, but it will yield the best results if pressed beforehand. To press the tofu, wrap it in a kitchen towel or paper towel, place it on a plate, and add a weight on top (like another plate or a cast iron skillet). Let the liquid drain from the tofu into the towel, and it will be ready for your recipe.

What is black soy sauce and what other dishes can I use it in?

Black soy sauce from Thailand is a mildly sweet condiment created by blending palm sugar molasses with traditional brewed soy sauce. It is commonly used in recipes to impart a deep, rich color and flavor, along with a subtle sweetness. Its thick, glossy, and syrupy texture makes it ideal for achieving the "sticky" quality in dishes like baked sesame tofu. Kinnaird notes that even a small addition of black soy sauce to recipes that typically use regular soy sauce can significantly enhance the flavor and add depth.

This sauce is frequently utilized in noodle dishes that require caramelization to achieve a charred effect, such as pad see-ew. Black soy sauce also works wonderfully in dipping sauces for dumplings or tempura-fried vegetables. Consider using it as a marinade for thinly sliced beef before searing it in a hot skillet; the black soy will caramelize quickly, imparting a delightful smoky char.