Spicy Honey Sesame Tofu Recipes

SPICY HONEY SESAME TOFU

Steps:

• In a bowl, whisk all the ingredients for the spicy honey sesame sauce and set aside.
• Drain the tofu from the package and place on a plate. Let sit for 15-20 to remove excess water. Alternatively, wrap the tofu in paper towel or a tea towel to remove excess water. Repeat 3 to 4 times until the tofu is dryer.
• Dust the tofu cubes on all sides with cornstarch and set aside.
• In a large pan over high heat, add 3 tablespoon vegetable oil. When the oil is hot, almost smoking, add tofu cubes. Be careful of oil spits! Fry on each side for 2-3 minutes without touching or tossing too much, until golden brown.
• Transfer the tofu cubes to a plate covered with paper towel.
• Using the same pan, lower the heat to medium and add the remaining 1 tablespoon of vegetable oil. Add the onions and saute for 1 minutes, or until onions are translucent and tender.
• Return the tofu cubes to the pan and pour the sauce over. Toss to cover the tofu cubes evenly and cook for 2 minutes.
• Turn the heat off, transfer to a shallow bowl and season with salt and pepper if needed. Serve with vegetables and rice.

SWEET-AND-SPICY ROASTED TOFU AND SQUASH

Steps:

• Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
• While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
• In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
• Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.

SESAME & HONEY TOFU WITH RICE NOODLES

Steps:

• Heat half the oil in a frying pan over a medium heat. When hot, add the tofu and cook for 5 mins on one side. Turn, then fry for another 3 mins. Continue cooking for 10 mins more, turning regularly - make sure you scrape up any bits that are stuck. Don't worry if it falls apart a little, these pieces become crispy. Remove to a plate and keep warm.
• Meanwhile, cook the noodles following pack instructions. Drain and set aside. Make the dressing by mixing ½ tbsp oil, tamari, five-spice and honey. 3 Heat the remaining ½ tbsp sesame oil in the frying pan and cook the pepper for 1 min, then add the onions and pak choi. Toss together for 3 mins, until just wilted. Add the noodles and half the dressing and mix well. Heat through and divide between 4 bowls. Top with the tofu and drizzle remaining dressing over.