This sesame-apricot-flavored tofu almost resembles the fried Asian takeout chicken. The show is a mix of fresh garlic, freshly ground black powder, chives, cilantro, or any other greens that you prefer, along with the whole thing. This is how it’s done. It is saving my life now.
Treat yourself if you are already a fan of tofu! This is a good recipe to try if you are curious. The sauce is super easy and shortcut, and the result is crispy, sticky, and magical.
The golden tofu pieces are most popular with a rice dish and a side of green beans. They’re also great in a large batch of fried risotto (more about that in a moment).
Why Tofu Chunking is the Best
It’s the best way to enjoy your tofu because you have to – wait for this – PULLS A BLOCK APART OF TOFU WITH YOUR HAND!
After trying this method, I can confirm that This is the best way to make tofu.
Tofu chunking has become my favorite way to prepare tofu. It’s fun, and it is. The tofu gets crispy and crunchy with the cornstarch coating.
This method is also my favorite because it’s so simple. This method does not cause tofu to break (which will happen when you are dealing with tofu that is finicky). This method doesn’t require us to be too delicate because we are not trying to maintain a perfect cube shape. Tofu chunks are meant to have a more rustic and imperfect form.
To remove excess water, I first cut the block of tofu in half and press it under a heavy volume for a few moments.
You can literally start by taking the tofu piece and pulling chunks with your hand. I would recommend choosing small, bite-sized chunks because larger pieces may look cool but won’t be able to absorb the flavor as well.
Guess what, in terms of shape? It’s up to you. You can make it long and thin or square-ish, depending on how your hands lead you.
What type of tofu should I use?
Two types of tofu that I recommend for this recipe include:
- Extra Firm
- Extra Firm High Protein
Some stores carry tofu that is labeled “high protein” or something like that. I find it to be denser, less springy, and less watery.
This recipe is a good example of how this works. The high-protein tofu cooks and becomes crispy faster than other varieties. I assume this is because it has less water, so it can dry and crisp up more quickly.
Extra-firm, or even firm, will do if you cannot find the high protein variety. This is how I’ve made it many times. You should a) squeeze out as much water as possible and b) allow it to cook for a long time in the pan until it becomes crispy on the outside.
Sesame Apricot Sauce
Here is where this recipe’s SOS-ness really shines.
What we have:
- apricot jam
- soy sauce
- rice vinegar
- Some spices (cumin powder, paprika powder, onion powder).
- You can also find out more about the following:
- Freshly ground black pepper is a must-have!
Shake it up in the jar, and you are ready to go.
For the sesame taste, you can add some toasted sesame seed oil to the sauce or drizzle it on top of the final product.
You can use this tofu in many other ways.
This sauce has a mix of flavors that makes it easy to use in a variety of different recipes.
It’s great in Asian dishes. In this recipe, the coating coats the tofu, making it resemble an orange or sesame-flavored tofu but with rice and vegetables!
You can also use it in fried rice, especially if the tofu has had time to absorb the flavors.
It’s also perfect for a grain-based bowl or salad. Imagine this: saucy tofu, roasted vegetables, pickled vegetables, brown rice, quinoa, and maybe some spicy toppings. You’re in the happy lunch business.
Crispy Tofu :
- 1 Block of extra firm tofu If you can find high-protein tofu, it works great in this recipe.
- 2 Tablespoons Cornstarch
- One tablespoon of soy sauce
- 2 Tablespoons Olive oil
- 1/3 apricot preserves
- One tablespoon of soy sauce
- 1 – 2 The following are the ingredients of tablespoons rice vinegar
- Half a teaspoon. You can also find out more about us on our website. Cumin, Paprika. Onion powder
- 1 – 2 Cloves You can also find out more about the following: . grated ( 2 to add more garlic flavor)
- 1/4 teaspoon Salt More to Taste
Extras to Serve:
- 1. You can also find out more about rice
- 12 Ounces Steam green beans
- 1 – 2 The following are the ingredients: tablespoons of toasted sesame oil. Taste
- 1/4 chives and cilantro. Top it off
- Slice the block of tofu horizontally in half (like a burger). It is helpful to cut the tofu in half horizontally if you are using tofu that has a high protein content. Wrapping the tofu in a paper towel and placing heavy books on it will help press out the water. Allow it to sit like this for a couple of minutes while you prepare the sauce.
- Mix the ingredients for the sauce.
- Each piece of tofu should be gently pulled into small pieces with your hands. This gives it a unique texture and shape that will hold the sauce well. Put the chunks into a bowl. Add a tablespoon or two of oil and soy sauce, then sprinkle cornstarch on top and gently toss to coat.
- Cook your rice as directed on the package, and then start your green beans. Whatever your preferred method for cooking green beans is, steam, microwave, or saute them.
- Heat the olive oil in a nonstick pan over medium heat. Add the cornstarched soy tofu. Let it sit for 10-15 minutes on each side. Repeat until all the pieces are browned and crisp.
- The sauce will coat the tofu immediately. Remove the pan from heat. The sauce will cover the tofu immediately. *heart eyes*
- Add the cilantro or chives to the top. Serve with rice, green beans, and plenty of black pepper. Enjoy the crunchy beans, the sticky rice, and the steaming rice with this delicious dish. The beans are so good.