Tofu In Sesame Oil And Rice Vinegar Recipes

SESAME TOFU: PAN-FRIED TO PERFECTION IN A CHILI-GARLIC SAUCE

Steps:

• Remove the extra-firm tofu from the packaging and place in a tofu press. Press for 15 mins.
• Once the tofu has drained, remove it from the press. Slice the tofu block in half, then into 1-inch cubes.
• Place the cubes into a large mixing bowl. Sprinkle the cornstarch onto the tofu and gently toss using your hands or a wooden spoon until all tofu pieces are covered.
• Heat the sesame oil in a large skillet over medium-high heat.
• Once the sesame oil is heated, add the tofu cubes to the skillet. Fry tofu until golden brown, approximately 2-3 mins on each side.
• Add all of the sauce ingredients into a small mixing bowl: soy sauce, filtered water, honey, chili garlic sauce, rice wine vinegar, and cornstarch.
• Whisk together until well-combined.
• Once the sesame bean curd (tofu) is crispy brown on all sides, add the sesame sauce to the crispy tofu. Cornstarch helps the sauce to begin thickening immediately.
• Toss the sesame tofu stir fry in the pan to coat, then remove from heat. Split into 4 servings, and sprinkle sesame seeds on top.
• Serve and enjoy your sesame-crusted tofu!

CRISPY SESAME TOFU

Steps:

• Place the tofu slices on a kitchen towel or paper towels. Place another towel on top and lightly press to remove most of the water from the tofu. Transfer to a shallow dish big enough for the tofu to lie in a single layer.
• In a small bowl, whisk together the soy sauce, sesame oil, vinegar, brown sugar, garlic, and ginger. Drizzle half of the marinade over the tofu, then gently flip and drizzle the rest on the other side. Marinate in the refrigerator for 20 minutes to 1 hour.
• Preheat an air fryer to 400°F or preheat a regular oven to 350°F.
• Place the sesame seeds on a small plate. In a small bowl, beat the egg. Remove each tofu slice from the marinade, allowing the excess to drip off, then dip in the egg. Using a fork, dip in the sesame seeds, coating each side. Transfer to a plate. Spray one side with olive oil, then gently flip and spray the other side. (Discard the excess marinade.)
• To make the tofu in an air fryer: Working in batches, arrange a single layer of the tofu in the air fryer basket. Cook for about 10 minutes, flipping halfway, until toasted and crisp.
• To bake the tofu in the oven: Place the tofu on a parchment-lined baking sheet and bake 30 minutes, flipping halfway through.
• Make the sriracha mayo. In a small bowl, mix together the mayo and sriracha.
• Serve the tofu steaks with rice, snap peas, edamame, scallions, sriracha mayo, and tamari, for drizzling.

RICE NOODLES AND TOFU IN PEANUT SAUCE

Steps:

• Heat oil in a large skillet over medium-high until hot. Cook tofu in a single layer, undisturbed, until golden brown on one side, about 8 minutes. Turn and continue to cook until golden on the other side, about 6 minutes. Transfer to a paper towel-lined plate.
• Cook peppers in same skillet, stirring frequently, until beginning to soften, about 5 minutes.
• Meanwhile, cook noodles according to package directions.
• Whisk peanut butter, soy sauce, vinegar, brown sugar, fish sauce, and lime juice in a medium bowl to combine.
• Toss tofu, noodles, peppers, peanut butter sauce, and spinach in a large bowl. Transfer to a platter. Top with cilantro and peanuts. Serve with lime wedges alongside.

TOFU IN SESAME OIL AND RICE VINEGAR

Steps:

• Cut the drained tofu into four three-eighths-inch slices. Mix the sesame oil, rice vinegar and tamari. Marinate the tofu, turning frequently, for one hour.
• With the tofu pieces lying flat, insert the skewers parallel to each other horizontally into the tofu. Preheat coals of grill.
• Place the tofu on an open grill and cook for five minutes, turn and cook another eight minutes, until the outside is slightly crispy and brown.

GOLDEN SESAME TOFU

Steps:

• Heat a fry pan over medium-high heat. Add sesame seeds and toast until golden and fragrant, stirring frequently. Remove pan from heat and place sesame seeds in small bowl to cool.
• Remove tofu from package and drain. Press the tofu gently between the palms of your hands to squeeze out water, then wrap the tofu in paper towels, place it on a plate, then put a another plate on top of it. Place a 28-oz. can of tomatoes or a cast iron fry pan on the plate. This will press out any remaining water from the tofu. Let sit for about 20 minutes.
• Unwrap the tofu and slice into eight rectangular slices. To make even slices, slice the block of tofu in half, then half each half, and then half each quarter. Then dust the slices with tofu evenly with cornstarch on all sides.
• Heat about 2 tablespoons of oil in fry pan over medium high heat. Add the tofu slices, but don't crowd the pan. You might have to fry in batches. Fry until the tofu is a light golden color, approximately 2 minutes, then turn the tofu over to cook another 2 minutes on the other side. Remove to drain on paper towels. If frying in batches, add more oil to the pan. It's normal for the tofu to splatter, so wear an apron if you don't want to ruin your clothes.
• While the tofu is frying, stir together the agave nectar or honey, soy sauce, gingerroot, sesame oil, mirin(or rice wine vinegar) and garlic together in a small saucepan. Bring to a boil over medium heat and cook until slightly syrupy, about 5 minutes or so. Add chopped scallions and toss lightly. Remove from heat and set aside.
• Place tofu in glass bowl to hold. Pour sauce over tofu and turn to coat. Sprinkle tofu with toasted sesame seeds and turn again to coat. Season with crushed red chili flakes.
• Can be served warm or chilled. Will keep for about 5 days refrigerated.
• Enjoy!
• Note:.
• I had accidently bought cubed tofu, so used that, and it turned out great! This would be wonderful in a stir fry or used as "chicken" in a recipe. I couldn't get mirin, so used rice wine vinegar.