Crispy Sesame Tofu With Stir Fried Vegetables Recipe

About this recipe

Crispy Sesame Tofu with Stir-Fried Vegetables is a perfect balance of texture, flavor, and nutrition. This Chinese-inspired dish features golden tofu cubes coated in a savory sesame glaze, paired with vibrant stir-fried vegetables like chow chow, carrots, and mooli radish. The tofu provides a satisfying crunch, while the glaze offers a rich umami taste with hints of sweetness and spice. Packed with 31g of protein and plenty of fiber, this meal is both nourishing and delicious. It's easy to prepare in under an hour and can be enjoyed on its own or with a side of steamed rice or noodles. Ideal for a cozy dinner, this recipe is sure to bring comfort and delight to your table.

Ingredients

• 1 Piece Cucumber 1Pc
• 500 G Brown & Polson Cornflour
• 100 G Jumbo Garlic 100g
• 1 Jar Rowse Clear Honey
• - Amoy Dark Soy Sauce
• 1 Ltr Ktc Sunflower Oil
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 100G Top-Op Black Till Sesame Seeds 100g
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• - Maldon Flakes Sea Salt
• - Fresh Asian Chayote / Chow Chow
• 100G Chinese Five Spice Pouch, 100G
• 207 Ml Lee Kum Kee Pure Sesame Oil, 207Ml
• 4 Pack Fresh Carrots - Pack Of 4
• 100G Rajah Black Pepper Ground 100G
• 280G The Tofoo Co Naked Organic Extra Firm Tofu

Instructions

1. 1. Drain and press 280 g tofu to remove excess moisture, then cut into bite-sized cubes.
2. 2. Toss the tofu cubes in 2 tbsp cornflour until evenly coated to prepare for crisp frying.
3. 3. Heat 2 tbsp sunflower oil in a large non-stick pan and fry the tofu for about 8 minutes until golden and crispy on all sides. Remove from the pan.
4. 4. In a small bowl, mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 2 tsp sesame oil and 1 tsp Chinese Five Spice for the glaze.
5. 5. Return the tofu to the pan over low heat, pour in the glaze and toss for 1-2 minutes until the tofu is evenly coated and the glaze thickens slightly.
6. 6. Prepare the vegetables by peeling and slicing 150 g chow chow, 120 g carrots, 120 g mooli radish and 100 g cucumber into thin matchsticks.
7. 7. Heat 1 tbsp sunflower oil in a separate pan and stir-fry the chow chow, carrots and mooli for 5 minutes.
8. 8. Season the vegetables with sea salt and black pepper, stirring occasionally until tender yet crisp.
9. 9. Add 3 minced garlic cloves and the cucumber and continue to stir-fry for an additional two minutes for aromatic flavor.
10. 10. Plate the stir-fried vegetables alongside the glazed tofu cubes and garnish with 1 tbsp sesame seeds for added crunch.
11. 11. Serve immediately while hot, pairing with steamed rice or noodles if desired.

How to make Crispy Sesame Tofu With Stir Fried Vegetables

1. Coat the tofu. Drain and press the tofu to remove excess moisture, cut it into bite-sized cubes and toss them in cornstarch until evenly coated.
2. Fry and glaze the tofu. Fry the tofu in neutral oil in a large non-stick pan until golden and crispy. Mix soy sauce, rice vinegar, honey, sesame oil and Chinese five spice, pour it over and toss until the glaze thickens slightly.
3. Prepare the vegetables. Peel the chow chow, carrots, mooli radish and cucumber, then slice each of them into thin, even matchsticks ready for the stir-fry.
4. Stir-fry the vegetables. Stir-fry the chow chow, carrots, mooli radish and mock chicken in a little neutral oil, seasoning with sea salt and black pepper, until tender yet crisp. Add minced garlic and stir-fry for two more minutes.
5. Plate and serve. Plate the vegetables alongside the glazed tofu, garnish with sesame seeds and serve immediately while hot, with steamed rice or noodles if desired.

Frequently asked questions

How long does Crispy Sesame Tofu with Stir Fried Vegetables take?

About 45 minutes in total, with 15 minutes of prep for pressing the tofu and cutting the vegetables, and 30 minutes of cooking.

Is Crispy Sesame Tofu with Stir Fried Vegetables vegetarian?

Yes, it is vegetarian. Golden tofu cubes are tossed in a soy, rice vinegar, honey and sesame glaze and served with stir-fried carrot, mooli and chayote.

How do I get the tofu really crisp?

Press out as much water as you can, coat the cubes evenly in cornflour and fry them in a single layer without crowding. Add the glaze only at the very end so the coating stays crunchy.

What can I use instead of rice vinegar in the glaze?

Swap it for cider vinegar or white wine vinegar, using a little less as they are sharper. The honey and soy will still balance the glaze nicely.

What should I serve with sesame tofu and vegetables?

Steamed jasmine rice or plain noodles are ideal because they soak up the extra glaze. A few sliced spring onions on top add freshness.