Crispy Sesame Garlic Tofu
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Serves: 3-4
Ingredients
  • 1 pkg extra firm tofu
  • 2 tbsp sesame oil, divided
  • 2 tbsp soy sauce
  • 2 tsp rice vinegar
  • 3 cloves garlic, minced
  • ½-1 inch ginger, minced
  • dash red pepper flakes, to taste
  • sesame seeds
Instructions
  1. Start by cutting the tofu into ½-inch cubes. Wrap them in a clean towel, in a single layer, and place a heavy pan or book on top of them to drain the water. This is the first key step! Leave it to drain for at least 30 minutes, but the longer you leave it, the more liquid will be squeezed out.
  2. Combine 1 tablespoon of the oil and all remaining ingredients, except the sesame seeds, in a small jar.
  3. Heat the remaining oil in a cast iron skillet over medium heat, making sure to coat the entire pan. Lay the tofu cubes in a single layer in the skillet and reduce the heat to medium-low. Flip the cubes as they begin to turn golden.
  4. Once you've flipped each piece over, pour on the sesame garlic mixture. Continue cooking and flipping the tofu as needed, for about 10-15 minutes more, depending on how browned your tofu is.* I like them extra crispy, so I cooked them for closer to another 15 minutes. If you see that the pan is dried out and the tofu is sticking too much, then add a little bit more oil.
  5. Remove from heat and let cool. Store in the fridge for a week.
Notes
*This will depend greatly on how much water you drained out earlier. The less water-logged the tofu, the crispier it can become.
Recipe by Lenses and Lentils at https://lensesandlentils.com/crispy-tofu/