Tuesday, February 23, 2010

Sesame Tofu *

After missing out on going to my favorite Chinese restaurant for some vegan sesame "chicken", I decided to find out how to make my own. Instead of using fake meat, however, I went with tofu and skipped the breading. It works well served with rice & steamed broccoli or some string beans stir-fried with garlic.

1 package firm or extra firm tofu (not Japanese style)
safflower or other vegetable oil for pan-frying
4 1/2 TBSP agave
3 TBSP sugar
3 TBSP Ketchup
1 1/2 TBSP distilled white vinegar
sesame seeds

Drain and press the tofu, then cut it into 1" chunks. In a large frying pan, cook with the oil over medium heat until the outside gets golden brown or becomes slightly crispy. Place the tofu on paper towels to soak up some of the oil while preparing the sauce. Remove any crumbled tofu bits from the frying pan, then combine the agave, sugar, ketchup, and vinegar in it. Stirring frequently, heat this mixture of medium until it boils, then reduce heat and cook until it begins to thicken. Remove the pan from heat and replace the tofu, stirring to coat it with the sauce. Once the tofu is on plates or a serving dish, sprinkle it with sesame seeds. There should be some sauce leftover in the pan which can be drizzled on top of veggies if desired.


  1. This is one of my favorite dishes! Only we use brown rice syrup instead of agave. Anthony is really anti-agave. Still tastes great!

  2. I'd have never thought to put ketchup in this. I'll have to give it a try!