Easy Sesame Tofu (Vegan/Gluten-free).
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, easy sesame tofu (vegan/gluten-free). One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.
Easy Sesame Tofu (Vegan/Gluten-free) is one of the most favored of recent trending foods on earth. It's simple, it is quick, it tastes yummy. It is appreciated by millions every day. Easy Sesame Tofu (Vegan/Gluten-free) is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have easy sesame tofu (vegan/gluten-free) using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Easy Sesame Tofu (Vegan/Gluten-free):
- {Get 7 oz. (1/2 pack) of Firm Tofu.
- {Prepare 1/4 cup of Corn Starch.
- {Prepare 1 Tbsp. of Sesame Oil.
- {Make ready 2 Tbsp. of Cooking Sake.
- {Take 1 Tbsp. of Sugar.
- {Prepare 2 Tbsp. of Soy Sauce.
- {Prepare 1 Tbsp. of Mirin (sweet cooking rice wine).
- {Take 1 Tbsp. of White Sesame Seeds.
- {Prepare of Some Chopped Green Onion (to taste).
Instructions to make Easy Sesame Tofu (Vegan/Gluten-free):
- Wash ½ pack (7 oz) of firm tofu under running water and place on several paper towels. Wrap the tofu with the paper towels and place on a plate..
- Put another plate on the tofu. Place some bottles of water as a weight on top and let sit for 30 minutes. (If the tofu is not dried well, the oil will splash a lot during cooking).
- Cut the tofu into small cubes. Dredge in the ¼ cup of corn starch and tap off excess..
- Heat 1 Tbsp. of sesame oil in a pan and cook the tofu on all sides over medium heat until nicely browned and crisp; about 7 minutes..
- Turn the heat down to low. Add 2 Tbsp. of cooking Sake, 1 Tbsp. of sugar, 2 Tbsp. of soy sauce and 1 Tbsp. of Mirin to the pan..
- Stir for about 2 minutes. Halfway through, add 1 Tbsp. of white sesame seeds..
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