Sticky Tofu Crunchy Glaze (Print Version)
# Ingredients:
→ Tofu Prep
01 -
11 oz (300g) of firm tofu, extra pressed
02 -
3 tbsp cooking oil
03 -
3 tbsp cornstarch (for dusting)
→ Sticky Coating
04 -
3 tbsp thick soy sauce
05 -
1 tbsp rice vinegar
06 -
1-2 grated garlic pieces
07 -
1/2 tbsp crushed red pepper (add more for heat)
08 -
1 tbsp cornstarch
09 -
3-4 tbsp water
→ Extras on Top
10 -
Toasted sesame seeds
11 -
Diced green onions
# Instructions:
01 -
Squeeze out the water from the tofu by placing it between clean kitchen towels with a heavy object on top, or use a tofu press if you have one.
02 -
Stir together sweet soy sauce, rice vinegar, garlic, and red pepper in a small bowl. Add a tablespoon of cornstarch and 3 tablespoons of water, then whisk till smooth.
03 -
After pressing, slice the tofu into small squares or wedges. Coat the pieces well in cornstarch, using a wide dish for easy rolling.
04 -
In a flat non-stick pan, heat oil on medium-high. Arrange tofu pieces without overlapping and fry each side till crispy and golden.
05 -
Pour your sauce mixture over the crispy tofu pieces while they're still in the pan. Let the sauce bubble and coat each piece evenly by flipping them quickly.
06 -
Move your tofu to a plate right away. Sprinkle sesame seeds and spring onions on top, if you like, and serve immediately.
# Notes:
01 -
For the best crunch, eat the tofu as soon as it's ready.
02 -
Goes great with rice and sautéed veggies.