Vegan Chinese Sesame Tofu
Another famous Chinese-American take out dish that is vegetarian friendly: Vegan Chinese Sesame Tofu with sticky addicted sauce.
Servings: 2
Ingredients
Ginger Garlic Sauce
- 4 oz light soy sauce
- 1 oz hoisin sauce
- 3 oz sugar
- 6 oz pineapple juice
- 4 oz water or vegetable stock
- 7 medium piece of ginger smashed
- 7 cloves garlic smashed
Slurry
- 1 tbsp corn starch
- ¼ c water
Others
- 1 block firm tofu cut into bite size
- broccoli as needed, boiled
- cauliflower as needed, boiled
- sesame seeds as needed, lightly toasted
- dry chilies or fresh chilies as needed
- vegetable oil as needed, for frying
Instructions
For the sauce
- In a double bottom sauce pan, combine all ingredients on medium high heat. Bring to boiling point then reduce the heat immediately to medium-low setting, simmer the mixture for 10 minutes. Let ginger and garlic steep in the mixture for an hour. Then strain the liquid and store in an airtight container for up to 2 weeks in a fridge.
- Before turn off the heat, at the slurry in and give the mixture a few stirs. The sauce should coat the back of your spoon perfectly. Let ginger and garlic steep in the mixture for an hour. Then strain the liquid and store in an airtight container for up to 2 weeks in a fridge.
- If the sauce becomes too thick after refrigerating or at any point, add 1 to 2 tbsp of water or pineapple juice to thin it out.
For frying tofu
- In a shallow frying pan, add enough oil and bring it to 350F - 375F. Carefully put in cubes of tofu. Work in small batch. Fry approximately 3-5 minutes for each batch.
- Proceed until all pieces of tofu are done with frying.
For sesame tofu
- In a double bottom sauteed pan on medium high heat, add about 1 tbsp of vegetable oil, then add few pieces of fried tofu and chilies. Give the pan a few shakes. Add enough sauce to coat tofu pieces evenly. Turn off the heat.
- Serve sesame tofu immediately with boiled broccoli, cauliflower and steamed rice. Enjoy!