Ingredients
- 1 (14 or 16 oz) block firm or extra-firm tofu
- 1 tablespoon neutral vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- black pepper to preference
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons ketchup
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch
- 1 tablespoon neutral vegetable oil
- 1 tablespoon minced garlic
- 1 green onion chopped, whites and greens separated
- 2 tablespoons toasted sesame seeds
Instructions
- Preheat oven to 425°F.
- Drain the block of tofu and use your favorite method to press out the excess moisture for at least 15 minutes.
- Cut the tofu into cubes or tear it into bite-sized pieces and add them to a bowl.
- Drizzle vegetable oil over the tofu pieces. Sprinkle on salt, onion powder, garlic powder, and black pepper (to preference). Toss to evenly coat.The tofu can be a bit delicate, so a flexible rubber spatula can be helpful to gently toss without the tofu crumbling too much. Alternatively, if you have a container with a lid, you can gently shake to coat.
- Sprinkle the cornstarch (or potato starch) over the seasoned tofu. Again, gently toss or shake to coat.
- Arrange the coated tofu pieces on a baking sheet in one layer so they aren’t touching. (You can line your baking sheet with parchment or a silicone mat for easier cleanup, but it isn’t strictly necessary.)
- Bake for 15 minutes, then remove the baking sheet from the oven and give the tofu pieces a toss. Bake for another 15-20 minutes. Exact time can vary based on your particular oven, as well as how long you pressed your tofu. (It will brown a bit faster if you pressed it very thoroughly.) Keep an eye on it and add extra time as needed, in 1-2 minute increments, until the tofu is golden brown and crispy.
- In a small bowl or measuring cup, whisk together soy sauce, ketchup, brown sugar, rice vinegar, toasted sesame oil, and cornstarch.
- Add vegetable oil to a skillet. Add the minced garlic and the white parts of the green onions *before* turning on the heat. (This will help to prevent the garlic from burning.)
- Place the pan over medium heat. Once it begins to sizzle, sauté for 2-3 minutes, or until the whites of the green onions are turning translucent and the mixture is very fragrant.
- Give the sauce mixture another whisk to redistribute the cornstarch, then pour the mixture into the pan with the scallions and garlic. It should begin to simmer almost immediately. Stir constantly for 1-2 minutes, and the sauce should thicken up.
- Add the crispy tofu, the green parts of the scallions, and the toasted sesame seeds. Toss to coat, and serve immediately.
Source: Sticky Sesame Tofu – Sarah’s Vegan Kitchen