Sesame Ginger Tofu

Instructions

1. Step 1

   Wrap the tofu in a clean kitchen towel, place it under a weighted plate, and press it for 15 minutes. Cut it into 2 cm cubes.

   Timer: 15 min (fixed)

   Ingredients used: 450.0 gr Tofu

   Cookware: Chef Knife, cutting board, kitchen towel, plate

2. Step 2

   Whisk the soy sauce, maple syrup, rice vinegar, sesame oil, water, ginger, garlic, and 1 ¼ tbsp (10 gr) cornstarch until smooth.

   Ingredients used: 10.0 gr Cornstarch, 9.0 gr Garlic, 12.0 gr Ginger, 30.0 ml Maple Syrup, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 60.0 ml Soy Sauce, 60.0 ml Water

   Cookware: small bowl, whisk

3. Step 3

   Place the pressed tofu cubes in a medium bowl and gently toss them with the remaining 3 ¾ tbsp (30 gr) cornstarch until evenly coated.

   Ingredients used: 30.0 gr Cornstarch

   Cookware: medium bowl

4. Step 4

   Heat the vegetable oil in a large skillet over medium heat. Add the coated tofu in one layer and cook for 8–10 minutes, turning occasionally, until crisp and golden on several sides.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: large skillet, spatula

5. Step 5

   Reduce to low heat, whisk the prepared sauce once more, and pour it into the skillet. Stir gently for 2–3 minutes, until the sauce thickens and coats the tofu.

   Timer: 3 min (fixed)

   Cookware: large skillet, small bowl, spatula, whisk

6. Step 6

   Remove the skillet from the heat. Sprinkle the tofu with sesame seeds and green onion, then serve.

   Ingredients used: 2.0 piece Scallion, 9.0 gr Sesame Seed

   Cookware: large skillet