I had a colossal triumph today. I at long last effectively made tofu. I've had a go at cooking with tofu previously and would never truly persuade it to be the correct flavor or surface. When I cooked it in a skillet it would break apart, when I heated it in the broiler it would be flat and dormant. Today, however, today was 100% achievement! This Pan Fried Sesame Tofu with Broccoli had surface, it had flavor, and none of that insipid softness that I've constantly wound up with before!


I was nearly to the point where I trusted that I'd never get tofu right, yet I got roused a day or two ago and began looking into instructional exercises. I discovered this instructional exercise on How to Make Crispy Tofu without Deep-Frying over at and chose to try it out. The system includes squeezing out overabundance fluid, flavoring with salt (or marinating), covering with cornstarch, and afterward shallow searing until brilliant and firm everywhere. I truly wasn't set up for exactly how pleasant and firm the tofu would turn out. It was just astonishing. Similarly comparable to pan fried (IMHO)!!

Since I realize how to do this, I can hardly wait to explore different avenues regarding more flavors. I prepared this tofu with only a spot of salt, realizing that I was going to douse it in yummy sesame sauce, yet regardless I couldn't quit popping the bare 3D shapes into my mouth. They were so great even without anyone else! I can just envision how great they'll be with different flavors. Stay tuned in light of the fact that that is unquestionably going to occur in my kitchen sooner rather than later.


Also try our recipe : VEGAN ROASTED RED PEPPER PASTA #pasta #vegetarian


  • 1/4 cup soy sauce ($0.20)
  • 2 Tbsp water ($0.00)
  • 1 Tbsp toasted sesame oil ($0.33)
  • 2 Tbsp brown sugar ($0.08)
  • 2 Tbsp rice vinegar ($0.22)
  • 1 Tbsp grated fresh ginger ($0.10)
  • 2 cloves garlic, minced ($0.16)
  • 2 Tbsp sesame seeds ($0.15)
  • 1 Tbsp cornstarch ($0.04)

  • 14 oz block extra-firm tofu ($1.99)
  • Pinch of salt ($0.02)
  • 2 Tbsp cornstarch ($0.08)
  • 2 Tbsp neutral oil (vegetable, canola, peanut) ($0.04)
  • 1/2 lb frozen broccoli florets ($1.00)
  • 3-4 green onions, sliced ($0.23)
  • 4 cups cooked rice ($0.88)

  1. Place a few folded paper towels or a clean, lint-free dish cloth on a large plate. Remove the tofu from the package and place it on the towels. Place more towels on top, cover with a second plate, and then weigh the top plate down with a few canned goods or a pot filled with water. Press the tofu for at least 30 minutes to extract excess water (refrigerate if pressing for longer).
  2. While the tofu is pressing, prepare the sauce so that the flavors have time to blend. In a small bowl combine the soy sauce, water, sesame oil, brown sugar, rice vinegar, grated ginger, minced garlic, sesame seeds, and cornstarch. Stir until the brown sugar and cornstarch are dissolved, then set the sauce aside.
  3. Cut the pressed tofu into 1-inch cubes, then season with a pinch of salt. Sprinkle 1 Tbsp cornstarch over the cubes, then toss to coat. Repeat with the second tablespoon of cornstarch, or until the tofu cubes have a nice even coating of cornstarch.
  4. Heat a large skillet over medium flame. Once hot, add 2 Tbsp oil and tilt the skillet until the bottom is coated in a thick layer of oil. Add the dusted tofu cubes and let cook until golden brown on the bottom. Use a spatula to turn the cubes to an uncooked side, and cook until golden brown again. Continue this process until brown and crispy on all sides, then remove the crispy tofu to a clean plate.
  5. Add the frozen broccoli to the hot skillet and briefly stir fry until slightly browned on the edges. Don't worry if it's not thawed through yet, it will warm through after adding the sauce. Lower the heat to medium-low.
  6. Give the bowl of sauce a good stir, then pour it into the skillet with the broccoli. Stir and cook until the sauce begins to bubble and thicken (this should happen very quickly). Once thickened, turn off the heat and stir in the cooked tofu cubes.
  7. Serve the tofu and broccoli over a bed of cooked rice, topped with sliced green onions.
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