afoona
Crispy Soy-Sesame Tofu
vegetables

Crispy Soy-Sesame Tofu

Crisp, golden tofu coated in soy sauce and sesame oil — perfect as a first course or a side

⏱ 35 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona

👨‍🍳 Method

  1. 1
    Place the tofu between paper towels and press gently for about 15 minutes to squeeze out the liquid.
  2. 2
    Cut the tofu into 2 cm cubes.
    KnifeCutting board
  3. 3
    Gently toss the tofu with the starch until all the cubes are coated.
    Bowl
  4. 4
    Heat the wok over high heat until very hot, then add the oil.
    ⚙ Pan-fryingStoveWok
    💡A very hot wok and a few vegetables at a time: crowded vegetables release water and steam instead of charring, and lose their crunch.
  5. 5
    Sear the tofu 4–5 minutes per side, turning as little as possible, until golden on all sides, and transfer to a clean plate.
    Stove
  6. 6
    Add the garlic and ginger and stir-fry 1 minute, until fragrant.
    Stove
    💡The garlic and ginger go in last: in the heat of the wok they burn within seconds.
  7. 7
    Return the tofu to the wok.
  8. 8
    Add the soy sauce and sesame oil and stir until everything is evenly coated.
  9. 9
    Serve immediately, sprinkled with Sesame and green onion.
324calories
19 gprotein
7 gcarbs
25 gfat
● protein 23%● carbs 9%● fat 68%

Per serving (142 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (5) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Wok · Also works: Deep skillet (sauté pan) (Less heat on the sides; stir-fry in small batches)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)

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