Spicy Sesame Tofu

I love tofu but I'll admit that my entire home culinary experience with tofu was to cut it up and put it in soup. Tofu is basically an inert ingredient. It doesn't really taste like anything in particular. Depending on what type you get, silken, soft, firm, or extra firm, tofu is basically texture that takes on the flavor of the sauce you put on it. This is not said to discount tofu in any way. In fact, I love tofu and wanted to be able to use it at home in more ways than just soup. I turned my search to Pinterest and found this spicy Sesame Tofu recipe  from the blog called Use Real Butter. I served this as an appetizer but it could also be a great side dish. It's super simple and just plain yummy. Extra firm Tofu is dusted with cornstarch, lightly fried and served with a delicious spicy sauce. How can you go wrong with fried anything, right? The tofu gets crispy on the outside and is still soft but firm on the inside and then you add the spicy sauce, utterly delicious!  This recipe is part 1 of my three-part blog on tofu.  Over the next few days, look out for part 2, a Tofu Bruschetta with Pesto and Smoked Gouda and for the final part, Sweet Chili Lime Tofu with Quinoa and Baby Bok Choy. Enjoy!

Sesame Tofu (recipe from Use Real Butter)
Serves 4 as an appetizer

14 oz. extra-firm tofu
1/4 cup cornstarch
frying oil
1-2 T sesame seeds
3-4 green onions, minced

Sauce:
1/3 cup honey
3 T soy sauce
3 T fresh ginger, minced
2 T sesame oil
2 T rice wine vinegar
2 garlic cloves, minced
1-2 t red chili pepper flakes (1 tsp for medium spice, more for spicy)

Wrap the block of tofu in paper towels and set it on a flat plate or cutting board. Place a heavy plate or flat-bottomed bowl on top of the tofu to squeeze the liquid out. Let it sit for 20-30 minutes. While the tofu is being pressed, stir all of the sauce ingredients in a small saucepan over medium heat. Simmer the sauce on low. Unwrap the tofu block and dry it with more paper towels. Cut the tofu into 1-inch cubes and place in a bowl. Dust the tofu with cornstarch and gently toss to coat the cubes. 

Heat an inch of vegetable oil in a deep pan with a candy thermometer clipped to the side to measure the temperature of the oil. When the oil reaches 350°F, fry the tofu cubes in batches (I did mine in 2 batches) until light golden in color. Remove the tofu from the oil and set on paper towels to drain. When all of the tofu is fried, place the cubes in a large bowl. Remove the sauce from the heat and pour half to two-thirds of it over the tofu. Toss to coat the tofu. 

Add the sesame seeds and green onions. Serve immediately with sauce on the side for dipping or pouring over the tofu.

UPCOMING TOFU RECIPES...

Part 2- Tofu Bruschetta with Pesto and Smoked Gouda

Part 3- Sweet Chili Lime Tofu with Quinoa and Baby Bok Choy