Easy Sesame Glazed Tofu with Stir-fried Vegetables and Seaweed Noodles

Easy Sesame Glazed Tofu with Stir-fried Vegetables and Seaweed Noodles

I wanted to test the recipe I found on Pinterest for ‘Easy Sesame Glazed Tofu’ from olivesfordinner.com because I knew from the ingredients I would love it, and it looked really easy to make. It was very easy to make, although I made the mistake of using a fry pan that wasn’t non-stick, and the tofu stuck to the pan pretty badly. I transferred the tofu to a non-stick pan to finish cooking the flip side, and it worked out much better. I’ll remember that for next time. The key to this meal is to have the patience to let the tofu get really brown and crispy on both sides. It’s amazing. This sauce rocks! I thinned the sauce with some water because I wanted to use it to coat not just the tofu but a whole meal of stir fried vegetables and noodles. It was delicious. I will definitely be making this my go to sauce for stir fries from now on!

For the glazed tofu:

1 block firm tofu
1/2 cup mirin
1 TB soy sauce
1 TB toasted sesame oil
1 tsp rice vinegar
1 tsp sugar or raw agave syrup
1 tsp grated ginger
1 tsp grated garlic
1 tsp – 1 TB sambal or sriracha
2 tsp cornstarch, whisked with 4 tsp cold water
1 TB sesame seeds

Cut the tofu into 4 slabs, then cut each of those slabs in half. Place the pieces into a pan with a little oil over medium-high heat. (There is no need to press the water put of the tofu.) Cover the pan with a lid and allow to saute for 10-12 minutes. It will sputter and pop, which is fine.

While the tofu is browning, make your sauce by combining the next 8 ingredients. Heat over low heat in a small saucepan.

Check on your tofu. If it is well browned, flip the pieces over and continue to brown the other side. Be careful when removing the lid , which will collect steam over cook time and drip into the pan, causing sputtering. Allow to brown for an additional 10 minutes or so.

Once the tofu is done, increase the heat for the sauce to medium. Once it starts to slightly boil, pour in the cornstarch/water slurry and whisk for a minute or two until slightly thickened. Remove from the heat.

Pour the sauce over the browned tofu and sprinkle with sesame seeds. Serve immediately.

This recipe was posted and created by Olives for Dinner.

Once the tofu was cooked, I placed it in a bowl and covered it with all of the sauce. I covered it with cling film and set it aside while I finished the rest of the meal.

In the same skillet I cooked the tofu in, I added baby corn (sliced in half longways), quartered pak choi and snap peas. I stir fried them for about 10 minutes, until the pak choi was nicely wilted and cooked, and the corn was starting to brown a bit.

In a large saucepan of boiling water, I blanched kale for 3 minutes, and then removed it from the water into a bowl. In the same pot I cooked some seaweed noodles for 5 minutes.

To serve, I place a heap of kale in serving bowls, topped with noodles, then veg, and finally tofu pieces. I spooned the delicious sauce over everything, and then sprinkled with extra sesame seeds.

Delicious, healthy meal!

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