This recipe for crispy sesame tofu, lightly fried, coated in a spicy-sweet ginger-sesame sauce then topped with slivered sugar snap peas, has been a long time coming!
1tablespooncorn starchdissolved in 1 tablespoon water
TOPPINGS
Toasted sesame seeds
Green onionssliced
Raw sugar snap peassliced
To serve
2cupscooked rice½ cup per serving
Instructions
Cut a ½" thick slice of tofu from the short end of the block. Cut the slice in half then each half diagonally into triangles.
In a small bowl whisk flour, corn starch, salt and baking powder together. In a separate small bowl, whisk the eggs together.
Fill a frying pan with cooking oil, about ⅛-1/4" deep. Just enough to cover the bottom of the pan is fine and heat over medium. Here's a fun little trick to see if your oil is hot enough: put a kernel of pop corn in the oil. When it pops, it's ready!
Take your tofu triangles and dip them in egg, then the flour mixture, then place into the frying pan. Cook for 3 minutes on each side, flipping gently with your spatula. When cooked, remove tofu from pan and set aside on a paper-towel lines plate.
While the tofu is cooking, you can prepare the sauce by whisking together the ingredients in a small saucepan over medium heat.
Lightly toast the sesame seeds in a toaster oven.
Prepare bowls of hot, cooked rice. Then dredge tofu gently through the sauce and place on top of rice. Sprinkle with sesame seeds, green onions and/or sliced sugar snap peas.