Crispy Soy-Sesame Tofu – Vegan version

👨‍🍳 Method

For the Soy-Honey Sauce

1. 1
   In a small bowl, mix the soy sauce, date syrup, sesame oil, garlic and ginger.

   Bowl

   💡date syrup balances the saltiness of the soy and caramelizes over heat: on the grill it gives a browned crust, and in a pan a glossy sauce.

To assemble

1. 2
   Wrap the chicken in paper towels and set a weight on it for 20 minutes to drain the liquid.
2. 3
   Cut the chicken into medium cubes.

   KnifeCutting board
3. 4
   In a bowl, toss the tofu cubes with the flour until evenly coated.

   Bowl
4. 5
   Heat the oil in a large pan over high heat. Fry the tofu cubes in batches 8–10 minutes, until golden.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
5. 6
   Add the sauce for the pan and cook 2–3 minutes, until the sauce thickens and coats the tofu.

   Stove

   💡Without starch, the sauce thickens from the caramelizing date syrup: cook over medium-high heat, stirring, until glossy and clinging to the chicken.
6. 7
   Serve immediately and sprinkle with the sesame seeds.