Sticky Ginger Sesame Tofu

By Vegan Richa · 30 min

Ingredients

Instructions

1. Cook the rice vermicelli or noodles according to the package, rinse in cold water and put in a bowl.
2. Toss the noodles with a splash of lime or lemon juice, the red pepper flakes and the optional 1/2 tsp sesame oil, then divide into 2 or 3 serving bowls.
3. Wrap the tofu in paper towel, then a kitchen towel, and weigh it down with a heavy book for 5 minutes. Unwrap and cut into small cubes (or press with a tofu press and cube).
4. Heat 1 tsp oil in a skillet over medium heat. Add the cubed tofu and cook 5 to 7 minutes until golden on some sides. Transfer to a bowl.
5. In the same skillet, add the sesame oil, peppers, chile and any other vegetables. Cook 3 to 4 minutes.
6. Add the garlic and ginger and cook 3 minutes, stirring occasionally.
7. Add the sauce ingredients and salt and mix. Return the crisped tofu and bring to a good rolling boil for 3 to 4 minutes.
8. Mix the cornstarch with the water to make a slurry. Stir it in and keep cooking until the sauce thickens. Taste and adjust heat and sweetness, adding coconut sugar, sweetener or cayenne if needed.
9. Divide among the serving bowls and garnish with toasted sesame seeds, pepper flakes and cilantro. Add crunchy sides such as cucumber, sprouts or carrots if you like.

Summarized from Vegan Richa's video. Watch it for the details.

More recipes with

GarlicGingerCarrotBell pepperLimeTofuRice vermicelli noodle