Sticky Sesame Tofu by @fitgreenmind

50 min

3 servings

🫘

400 g

Firm tofu

🌽

2 tbsp

Corn starch

🧂

1.5 g

Salt

🫗

0.5 tbsp

Oil

🍅

30 ml

Ketchup

🥢

30 ml

Soy sauce

🍬

25 g

Sugar

🍶

30 ml

Vinegar

🫗

2 tsp

Sesame oil

🌱

9 g

Toasted sesame seeds

  1. Preheat

    Preheat the oven to 190°C/375°F and line 1 baking tray with parchment paper.

  2. Tear
    • firm tofu

    Tear 400 g firm tofu into bite-size irregular chunks and place them in 1 mixing bowl.

  3. Add
    • firm tofu
    • corn starch
    • salt

    Add 2 tbsp corn starch, salt to taste, and 1/2 tbsp neutral cooking oil to the tofu.

  4. Toss
    • firm tofu
    • corn starch
    • salt

    Toss the tofu until every piece is evenly coated with corn starch and oil.

  5. Spread
    • firm tofu

    Spread the coated tofu in a single layer on the lined baking tray.

  6. Bake
    • firm tofu

    Bake the tofu for 17 to 20 min, turning once halfway through, until crisp and lightly golden.

  7. Combine
    • ketchup
    • sugar
    • Oil

    Combine 2 tbsp ketchup, 2 tbsp soy sauce, 2 tbsp sugar, 2 tbsp vinegar, 2 tsp toasted sesame oil, and 1 tbsp toasted sesame seeds in 1 frying pan.

  8. Heat
    • ketchup
    • sugar

    Heat the sauce over medium heat and stir until it bubbles and slightly thickens, about 2 to 3 min.

  9. Add
    • firm tofu
    • ketchup

    Add the baked tofu to the thickened sauce and toss until all pieces are thoroughly coated.

  10. Serve
    • firm tofu
    • toasted sesame seeds

    Serve the sticky sesame tofu immediately and sprinkle with extra toasted sesame seeds if desired.

Sticky Sesame Tofu by @fitgreenmind

50 min

3 servings

🫘

400 g

Firm tofu

🌽

2 tbsp

Corn starch

🧂

1.5 g

Salt

🫗

0.5 tbsp

Oil

🍅

30 ml

Ketchup

🥢

30 ml

Soy sauce

🍬

25 g

Sugar

🍶

30 ml

Vinegar

🫗

2 tsp

Sesame oil

🌱

9 g

Toasted sesame seeds

Preparation Steps

  1. Step 1/10

    Preheat the oven to 190°C/375°F and line 1 baking tray with parchment paper.

    🍳baking tray
    📜parchment paper

  2. Step 2/10

    Tear 400 g firm tofu into bite-size irregular chunks and place them in 1 mixing bowl.

    🫘firm tofu
    🥣mixing bowl

  3. Step 3/10

    Add 2 tbsp corn starch, salt to taste, and 1/2 tbsp neutral cooking oil to the tofu.

    🫘firm tofu
    🌽corn starch
    🧂salt
    🫗neutral cooking oil
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/10

    Toss the tofu until every piece is evenly coated with corn starch and oil.

    🫘firm tofu
    🌽corn starch
    🧂salt
    🫗neutral cooking oil
    🥣mixing bowl

  5. Step 5/10

    Spread the coated tofu in a single layer on the lined baking tray.

    🫘firm tofu
    🍳baking tray
    📜parchment paper

  6. Step 6/10

    Bake the tofu for 17 to 20 min, turning once halfway through, until crisp and lightly golden.

    🫘firm tofu
    🍳baking tray
    🥄spatula

  7. Step 7/10

    Combine 2 tbsp ketchup, 2 tbsp soy sauce, 2 tbsp sugar, 2 tbsp vinegar, 2 tsp toasted sesame oil, and 1 tbsp toasted sesame seeds in 1 frying pan.

    🍅ketchup
    🥢soy sauce
    🍬sugar
    🍶vinegar
    🫗toasted sesame oil
    🌱toasted sesame seeds
    🍳frying pan
    🥄measuring spoons

  8. Step 8/10

    Heat the sauce over medium heat and stir until it bubbles and slightly thickens, about 2 to 3 min.

    🍅ketchup
    🥢soy sauce
    🍬sugar
    🍶vinegar
    🫗toasted sesame oil
    🌱toasted sesame seeds
    🍳frying pan
    🥄spatula

  9. Step 9/10

    Add the baked tofu to the thickened sauce and toss until all pieces are thoroughly coated.

    🫘firm tofu
    🍅ketchup
    🥢soy sauce
    🍬sugar
    🍶vinegar
    🫗toasted sesame oil
    🌱toasted sesame seeds
    🍳frying pan
    🥄spatula

  10. Step 10/10

    Serve the sticky sesame tofu immediately and sprinkle with extra toasted sesame seeds if desired.

    🫘firm tofu
    🌱toasted sesame seeds
    🥄spatula

Composition

Ingredients

Types

Plant Protein, Seasoning, Condiment, Sauce, Sweetener, Seeds

Ingredients

Firm tofu, Corn starch, Salt, Oil, Ketchup, Soy sauce, Sugar, Vinegar, Sesame oil, Toasted sesame seeds

Notes

Firm tofu (torn into chunks), Salt (to taste), Ketchup (for the sauce), Soy sauce (for the sauce), Sugar (for the sauce), Vinegar (for the sauce), Sesame oil (for the sauce), Toasted sesame seeds (for the sauce)

Allergens

Soy, Gluten, Sesame

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Plant-Based

Calories

350 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 27g, Fat: 17g, Fiber: 2g, Sugars: 19g

Nutritional Information

Minerals

Calcium: 250mg, Iron: 4mg, Potassium: 280mg, Sodium: 1050mg

Vitamins

Vitamin K: 8mcg, Vitamin B1: 0.2mg, Vitamin B6: 0.1mg, Folate: 35mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, baking tray, parchment paper, frying pan, spatula, measuring spoons, measuring cups

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Asian

Geographic

to inform

Various

Aspect

Texture

Crispy, Chewy, Sticky, Tender

Flavors

Sweet, Salty, Savory, Tangy, Nutty, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 to 4 days (Store in an airtight container,Reheat in a frying pan or oven for best texture), freezer : 2 months (Store in a freezer-safe airtight container,Thaw overnight in the fridge,Texture may become less crisp after reheating)