Crispy Tofu with Honey-Sesame Glaze
Cornflour-crusted tofu pan-fried golden, tossed in a sticky honey-sesame-soy glaze, served over jasmine rice with steamed broccoli. Faster than ordering takeaway, and way better for you.
25 minEasy~705 kcal / servingChinese
Contains soyContains sesame
Nutrition
705 kcal
Calories
43 g
Protein
70 g
Carbs
28 g
Fat
Estimated, per serving
Good to know
Contains soyContains sesame
Ingredients · per serving
- to taste Black pepper
- 2 cloves Garlic
- 2 tbsp Sunflower oil
- 1 tbsp Rice vinegar
- 1 tsp Fresh ginger
- 1 tsp Sesame oil
- 3 tbsp Honey
- 2 tbsp Soy sauce
- 100 g Broccoli florets
- 3 tbsp Cornflour
- 250 g Firm tofu
- 1 stalk Spring onion
- to taste Salt
- 1 tsp Sesame seeds
- 75 g Jasmine rice
- ½ tsp Smoked paprika
Instructions
- Rinse the rice. Combine with 150ml water and pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
- Drain the tofu, wrap in 4 sheets of kitchen paper, press firmly with the heel of your hand for 30 seconds. Cube into 2cm pieces.
- Toss the tofu cubes with the cornflour, paprika, salt and pepper until evenly coated.
- Heat 2 tbsp sunflower oil in a wide pan over medium-high heat. Add the tofu in a single layer (don't crowd). Fry 3 minutes per side, 4 sides, 12 minutes total, until each face is deep gold and crisp. Lift onto a plate.
- Wipe the pan. Add the honey, soy sauce, rice vinegar, sesame oil, minced garlic and ginger. Bubble over medium heat 1-2 minutes until syrupy.
- Tip the crispy tofu back in. Toss for 30 seconds to coat. Off the heat.
- Plate over the rice with steamed broccoli alongside. Scatter sesame seeds and sliced spring onion. Eat hot or the crust softens.
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