Sesame Tofu

I visited China a few years ago when I was still a vegetarian. I couldn’t eat most of the Chinese classic dishes because everything had meat in it, but I found the Buddhist restaurants, which were exquisite. They had perfected the faux meat and created very accurate replicas of  traditional Chinese dishes. I couldn’t find online references  to similar recipes (and if anyone can help me I’d be most grateful) but I made it my goal to veganize Chinese dishes and learn more on this great cuisine.

Sesame Tofu - Served with Rice
Sesame Tofu – Served with Rice

This time  – I veganized Sesame Chicken and quite easily created this great dish – Sesame Tofu.

The Tofu goes through a process but in terms of actual work – it’s not much at all and the result is excellent. The Tofu was accompanied by a Classic Chinese stir-fry and rice.

Sesame Tofu
Print Recipe
Servings Prep Time
6 people 25 minutes
Cook Time Passive Time
35 minutes 30 minutes
Servings Prep Time
6 people 25 minutes
Cook Time Passive Time
35 minutes 30 minutes
Sesame Tofu
Print Recipe
Servings Prep Time
6 people 25 minutes
Cook Time Passive Time
35 minutes 30 minutes
Servings Prep Time
6 people 25 minutes
Cook Time Passive Time
35 minutes 30 minutes
Ingredients
general
Marinade
Batter
Sauce
Servings: people
Instructions
Prepare the Tofu
  1. Tofu absorbs marinades best when squeezed well. it may sound strange but it would work best if you - freeze, unfreeze and squeeze the water out - by using this method more water will come out of the Tofu and more marinade can absorb. if you haven't got time for it - skip the next step -squeeze gently and marinade.
  2. cut the tofu into long fingers, freeze for at least 1-2 hours. unfreeze for 0.5-1 hours and now gently squeeze the tofu without breaking it.
Marinade
  1. Mix together all the ingredients of the marinade. pour on the Tofu and stir. put aside for 30 minutes.
Batter
  1. make some "eggs" - Blend flax seeds (using a hand blender) with water (the ratio is 1:3, 1 tbsp flax seeds+3 tbsp water=1 "egg"). blending well breaks the seeds and lets out the gel inside them, if the ratio is correct and the seeds are not very old - you will get a texture that resembles the texture of beaten eggs. but it's thicker.
  2. Combine the ingredients of the batter and stir well. pour on the Tofu and mix well until all the Tofu fingers are covered with batter.
  3. use a fork or your hands to transfer the Tofu fingers one by one to the baking pan. bake at 170 degrees C until the Tofu is golden brown.
Cook in Sauce
  1. Combine the ingredients of the sauce and pour to a hot wok or big pan. add 1/2 cup water and the Tofu. stir well and cook shortly.
  2. Upon serving - sprinkle sesame seeds and spring onions above the Tofu. serve with Rice.
Recipe Notes

I'd love to get more feedback - questions about recipes, comments and suggestions! 

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