CRISPY SESAME SEARED TOFU STRIPS

Gorgeous, golden brown curd strips square measure beggary to be eaten! These crisp benne cooked curd Strips square measure thus filled with flavor from the simple, sweet and spicy sauce. Garnish the curd with some inexperienced onions, cooked benne seeds, and organic nori strips. So pretty!

I wished to create it super pretty for the presentation, thus I snuggled the curd on a bed of contemporary spinach leaves and fancy it with a lot of cooked benne seeds, inexperienced onions, and organic nori strips (very skinny strips of seaweed). This dish is ideal as a starter, or create it a main course. Either way, you’ll wish to stay this instruction in your assortment for years to come!

INGREDIENTS :

• 1 14-ounce package extra-firm tofu
• ¼ cup cornstarch

For the sauce:

• 1 tablespoon sambal oelek (red chili paste)
• 3 tablespoons gluten-free soy sauce (preferably low-sodium)
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 3 garlic cloves, crushed
• Zest of 1 lime
• 2 tablespoons honey
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch (for thickening the sauce)
• 2 tablespoons warm water
• 2 tablespoons canola oil
• 2 tablespoons toasted sesame seeds

Garnish:

• 2 green onions, small sliced
• Toasted sesame seeds
• Nori strips

INSTRUCTIONS :

1. Drain the tofu blocks and tightly wrap with paper towels or a kitchen towel to remove excess liquid. Let sit for at least 30 minutes. Place on a cutting board and slice the tofu into ¾-inch thick strips.
2. Place the cornstarch into a shallow dish (like a pie pan) Dredge the tofu strips into the cornstarch on all sides. Set aside on a plate.
3. Prepare the sauce: In a small mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, lime zest, sambal oelek, honey, ginger, and garlic. In a small prep bowl, whisk together the 1 tablespoon cornstarch and warm water until thoroughly combined with no lumps.
4. Heat a large cast iron skillet over medium heat with the canola oil, brush or tilt the pan to coat evenly. Add the tofu strips to the pan and fry for about 3 minutes on each side, or until tofu is nicely golden brown and crispy. Remove the tofu from the pan and place on paper towels to blot the oil.
5. Keeping the pan on low to medium heat, add the sauce and cornstarch mixture to the pan. Stir until the sauce begins to bubble and thicken, about 2 minutes. Turn off the heat and add the tofu strips back into the pan and thoroughly coat with the sauce mixture. Sprinkle with the toasted sesame seeds, tossing briefly.
6. Serve the tofu over a bed of spinach or other greens and garnish with the green onions, more sprinkles of sesame seeds, and nori strips.

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