sesame tofu recipe – use real butter (2024)

FAQs

How to make great tasting tofu? ›

Press tofu and cube it. Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.

Many cooking experts champion a quick soak as a way to give the protein more texture and flavor. “Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface,” Lukas Volger told Bon Appétit in 2021.

Now, you just need to toss your tofu in a little oil (just 1 tablespoon for the full batch), tamari or soy sauce (for some flavor) and cornstarch or arrowroot starch. The starch makes the edges extra crispy and irresistible (I got this idea from The Kitchn).

What You Need for Sesame Tofu. Crispy tofu: Over the years I've practically cracked the code on crispy tofu and all you need is 4 simple ingredients: extra firm tofu, a neutral-tasting oil, low-sodium tamari (or soy sauce), and cornstarch. That's it!

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

First things first: Press your tofu

But tofu that's full of water is less likely to absorb spices and flavors. This can also make the cooking process much longer. Luckily for the home cook, it's fairly easy to squeeze out the excess water. Simply wrap your block of tofu in a kitchen towel or paper towels.

Any food that is contaminated is going to make you ill. Remove the tofu from the packaging and rinse it thoroughly. If you are handling raw meat at the same time as the tofu, use separate utensils. Other than that, there are no risks to eating raw tofu.

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

It may seem counterintuitive to add water to something you're trying to dry out, but boiling water will actually cause the tofu to squeeze out more moisture, bringing it to the surface and making it easier to blot off, while the salt gently seasons the slices.

Baking is my go-to method for how to cook tofu. It yields flavorful, firm cubes that are perfect for adding to a stir fry, salad, or bowl!

Do you put cornstarch before or after marinating tofu? ›

Once the tofu is marinated, I use a cornstarch coating with some cumin powder in it. Not only does it create a super crispy result, but the seasoning further brings out the flavor of the tofu.

Cut tofu into cubes. Step 2: Place those cubes in a bowl, and toss gently with 1-2 tablespoons of cornstarch. Step 3: Arrange tofu on a parchment-lined baking sheet and drizzle with some olive oil and salt. Step 4: Bake at 425 degrees for 25 minutes, or until as crispy as you'd like.

Dietitian's Choice: Crispy Sesame Tofu

Packed with fiber, iron, and calcium, this baked meal can be paired with sweet and savory sesame sauce, Asian vegetable medley, and brown rice for a nutritious and flavorful dinner! Press the tofu: Wrap each block of tofu in paper towels.

Unwrap tofu and cut into small cubes (see photo), then add to a medium mixing bowl and season with a pinch of salt and desired seasoning, which will vary depending on your dish. I was adding mine to a curry, so I added curry powder. If adding to a BBQ dish, try a BBQ seasoning blend.

Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content.

We recently made our own tofu and it was 100% worth the extra effort. The taste and textures you get are much better than store-bought tofu, and the best part is – you know exactly what is in it! Soybeans, lemon, and water, that's it!

Make an exceptional stir-fry

Cut the block into cubes and press as much moisture as possible out of each with paper towels before cooking. Then place the tofu in a hot skillet or wok with vegetable oil for about a minute to give it a nice sear. Add salt and stir-fry it another minute or so.

Enjoying tofu really comes down to preparation. If it's not prepared correctly, it likely won't taste good. The key to making tofu taste good is pressing out enough of the water so it can take on the seasoning you put with it. If you want to skip the pressing step, buy a super firm option.