Step by step
Recipe for Crispy Tofu with Seed + Mill Tahini Sesame Sauce
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
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.
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.
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.
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.
Add the minced garlic and cook for an additional minute, tossing, until the garlic is a shade darker.
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.
Drizzle the tahini sauce over tofu and enjoy!