Sesame Tofu and Broccoli (GF) (V)
It’s true… Chinese food is the ultimate leftover lunch!
The ingredients:
- 14 ounces extra firm tofu
- 1/4 cup cornstarch, for dusting
- canola oil (for frying)
- 1/2 cup sesame seed, lightly toasted
- 1 bunch scallion, trimmed and cut into 1-inch pieces
Sauce
- 1/3 cup agave
- 3 tablespoons gluten-free soy sauce
- 3 tablespoons finely minced gingerroot
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 2 finely minced garlic cloves
- 1 -2 teaspoon red chili pepper flakes
The method:
- Wrap tofu with paper towels and place on a cutting board.
- Put a heavy plate on top to press out liquid for approximately 20 minutes.
- Stir sauce ingredients together in a saucepan.
- Simmer sauce while you cook the tofu.
- Dry drained tofu with paper towels and cube. Dust very lightly with cornstarch.
- Heat 1″ oil in deep frying pan.
- Fry tofu in 350 degree F oil until golden brown.
- Place fried tofu in a large bowl and toss with 2/3 cup sauce, sprinkle liberally with sesame seeds and scallions.
- Toss gently.
- Serve over rice with remaining sauce for dipping or drizzled over vegetables.
fueled by vegetables 
This sounds great. You should have made it a Meatless Monday post!
Looks good! And even more appetizing since it’s a pretty quick dinner fix 🙂
OMG that looks amazing!
My gluten free baking has not been successful! Its been hard finding gluten free, low calorie baking recipes. This looks really yummy and inspired me to hop back on the band wagon!
I just made your recipe with one change. First: delicious. Really good recipe. Second: I switched out corn flour for the cornstarch. The tofu came out very crispy and nicely browned. Thank you!