Step by step
Recipe for Crispy Tofu with Seed + Mill Tahini Sesame Sauce
Ingredients
For 2-4 servings
For the tofu
- 14oz firm tofu, drained
- 1 tbsp low-sodium soy sauce
- 1 tsp sriracha
- Kosher salt, to taste
- 2 tsp sesame oil or neutral vegetable oil, plus more for cooking
- 1 tbsp cornstarch
- 2 tsp dried minced garlic
For the sauce
- ½ c Seed + Mill Organic Tahini
- 1 tbsp chili crisp, or more to taste
- 1 tsp white miso
- ¼ c water
Step by step
step 1
Cut the block of tofu widthwise into 4 pieces. Then cut in half to have 8 rectangles. Lay tofu out in a single layer on a double thickness of paper towels and press lightly. Let sit until paper towels are saturated.
step 2
Place the tofu on a dinner plate. Sprinkle with the soy, sriracha, salt, and oil. Use hands to coat the tofu well. Let sit, tossing once or twice until the tofu absorbs the liquid.
step 3
Use a small strainer to sift half the cornstarch over top, turn the pieces and sift the remaining cornstarch over, then use your hands to coat everything well.
step 4
Heat a large skillet over medium-high heat. Add 2 teaspoons neutral vegetable oil and add tofu with one of the large sides down. Cook for 2 to 3 minutes, or until the tofu is well browned and crisp on the first side. Turn over and cook for another 2 to 3 minutes.
step 5
Add the minced garlic and cook for an additional minute, tossing, until the garlic is a shade darker.
step 6
Make the sauce by mixing all the sauce ingredients until it is creamy and smooth, adding more water as needed to reach the desired consistency.
step 7
Drizzle the tahini sauce over tofu and enjoy!
