Subj : Sticky Sesame Tofy, part 1
To   : All
From : Ben Collver
Date : Thu Aug 15 2024 09:53:18

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sticky Sesame Tofu
Categories: Dinner, Tofu, Vegan
     Yield: 1 Batch

    16 oz Firm or extra-firm tofu
     1 tb Neutral vegetable oil
   1/2 ts Salt
   1/2 ts Onion powder
   1/2 ts Garlic powder
          Black pepper; to taste
     2 tb Corn starch or potato starch
     1 tb Neutral vegetable oil
     1 tb Garlic; minced
     3 tb Soy sauce
     2 tb Ketchup
     3 tb Brown sugar
     2 tb Rice vinegar
     2 ts Toasted sesame oil
     2 ts Corn starch
     2 tb Toasted sesame seeds
     1    Green onion; chopped; whites
          -and greens separated

 This savory and sticky sesame tofu is a great alternative to ordering
 takeout! It's a fast and delicious meal you can make any night of the
 week.

 Make the Crispy Tofu:

 Drain the block of tofu and use your favorite method to press out the
 excess moisture for at least 15 minutes. I like to use my tofu press.

 Cut the tofu into cubes or tear it into bite-sized pieces and add
 them to a bowl.

 Drizzle vegetable oil over the tofu pieces. Sprinkle on salt, onion
 powder, garlic powder, and black pepper (to preference). Toss to
 evenly coat.The tofu can be a bit delicate, so a flexible rubber
 spatula can be helpful to gently toss without the tofu crumbling too
 much. Alternatively, if you have a container with a lid, you can
 gently shake to coat.

 Sprinkle the corn starch (or potato starch) over the seasoned tofu.
 Again, gently toss or shake to coat.

 See Air Fryer Instructions in part 2.

 Oven Instructions for Crispy Tofu:

 Preheat oven to 425°F. (You can do this while pressing your tofu.)

 Arrange the coated tofu pieces on a baking sheet in one layer so they
 aren't touching. (You can line your baking sheet with parchment or a
 silicone mat for easier cleanup, but it isn't strictly necessary.)

 Bake for 15 minutes, then remove the baking sheet from the oven and
 give the tofu pieces a toss. Bake for another 15 to 20 minutes. Exact
 time can vary based on your particular oven, as well as how long you
 pressed your tofu. (It will brown a bit faster if you pressed it very
 thoroughly.) Keep an eye on it and add extra time as needed, in 1 to
 2 minute increments, until the tofu is golden brown and crispy.

 Make the Sesame Tofu:

 In a small bowl or measuring cup, whisk together soy sauce, ketchup,
 brown sugar, rice vinegar, toasted sesame oil, and corn starch.

 Add vegetable oil to a skillet. Add the minced garlic and the white
 parts of the green onions *before* turning on the heat. (This will
 help to prevent the garlic from burning.)

 Place the pan over medium heat. Once it begins to sizzle, sauté for
 2 to 3 minutes, or until the whites of the green onions are turning
 translucent and the mixture is very fragrant.

 Give the sauce mixture another whisk to redistribute the cornstarch,
 then pour the mixture into the pan with the scallions and garlic. It
 should begin to simmer almost immediately. Stir constantly for 1 to 2
 minutes, and the sauce should thicken up.

 Add the crispy tofu, the green parts of the scallions, and the toasted
 sesame seeds. Toss to coat, and serve immediately.

 Recipe FROM: <https://sarahsvegankitchen.com/recipes/sesame-tofu/>

 Recipe by Sarah Sullivan

 continued in part 2

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