Crispy Chili Sesame Tofu (Printable)
Crispy chili-sesame tofu on ginger-massaged kale with carrots, bell pepper and toasted sesame—bold plant protein.
# List of ingredients:
→ Tofu
01 - 14 oz extra-firm tofu
02 - 2 tbsp cornstarch
03 - 2 tbsp neutral oil (canola or grapeseed)
04 - Pinch of salt
→ Chili Sesame Sauce
05 - 2 tbsp soy sauce (tamari for gluten-free)
06 - 1 tbsp toasted sesame oil
07 - 1 tbsp maple syrup or agave
08 - 1 tbsp rice vinegar
09 - 1 tbsp chili garlic sauce or sriracha
10 - 1 tsp grated fresh ginger
11 - 1 tsp cornstarch mixed with 1 tbsp water
→ Ginger Kale Crunch
12 - 1 large bunch (about 7 oz) curly kale, stems removed, leaves torn
13 - 1 tbsp olive oil
14 - 1 tbsp lemon juice
15 - 2 tsp grated fresh ginger
16 - 1/2 tsp sea salt
17 - 1 cup shredded carrots
18 - 1/2 red bell pepper, thinly sliced
19 - 2 tbsp toasted sesame seeds
→ Garnish
20 - 2 green onions, thinly sliced
21 - Extra sesame seeds
22 - Lime wedges (optional)
# Steps:
01 - Wrap the tofu block in a clean kitchen towel and place a heavy weight on top. Let it press for at least 10 minutes to extract excess moisture, ensuring a crispier result.
02 - Cut the pressed tofu into 3/4-inch cubes. Transfer to a bowl and toss evenly with cornstarch and a pinch of salt until all pieces are thoroughly coated.
03 - Heat neutral oil in a large non-stick skillet over medium-high heat. Add the coated tofu cubes and cook, turning occasionally, until all sides are golden and crispy, about 8 to 10 minutes. Transfer to a paper towel-lined plate.
04 - In a small bowl, whisk together the soy sauce, toasted sesame oil, maple syrup or agave, rice vinegar, chili garlic sauce, and grated ginger. Set aside the cornstarch slurry separately.
05 - Return the crispy tofu to the skillet over medium heat. Pour in the prepared sauce along with the cornstarch slurry. Stir constantly for about 2 minutes until the sauce thickens and evenly coats each piece of tofu. Remove from heat.
06 - Place the torn kale leaves in a large bowl. Add olive oil, lemon juice, grated ginger, and sea salt. Using your hands, massage the kale firmly for 1 to 2 minutes until the leaves soften and turn a vibrant deep green.
07 - Toss the massaged kale with shredded carrots, thinly sliced red bell pepper, and toasted sesame seeds until well combined.
08 - Divide the kale salad among serving plates. Top each portion with the chili sesame glazed tofu. Garnish with sliced green onions, extra sesame seeds, and lime wedges if desired. Serve immediately.
# Expert Advice:
01 -
- The contrast between hot glazed tofu and cool massaged kale feels like two dishes in one, which makes weeknight dinners suddenly exciting again.
- It is completely vegan but so satisfying that nobody ever asks where the meat is.
02 -
- If you skip pressing the tofu, the cornstarch coating will slide right off and you will get soggy cubes instead of crispy ones.
- Adding the cornstarch slurry to cold sauce before heating it will cause lumps, so always pour it into a hot pan and stir quickly.
03 -
- Make a double batch of the chili sesame sauce and keep it in the fridge because it is incredible on roasted broccoli, stir fried noodles, or even as a dipping sauce for spring rolls.
- Toasting your own sesame seeds in a dry pan for two minutes transforms them from bland to fragrant and takes almost no effort.