Receita Solta

Spicy Asian Crispy Tofu with Sesame Glaze

Uma explosão de sabores veganos para suas refeições diárias

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Equipe Receita Solta

Spicy Asian Crispy Tofu with Sesame Glaze
Prep Time25 min
Cook Time20 min
Servings4 servings
DifficultyEasy
Calories220 kcal

Resumo para quem tem pressa

"Crispy cubes of firm tofu breaded in cornstarch and fried in a pan until they form a golden and dry crust. The preparation is wrapped in an aromatic glaze of soy sauce, toasted sesame, fresh ginger, and a spicy touch."

Discover how to turn tofu into a culinary star! This irresistible recipe for crispy, marinated, and sesame-glazed tofu is proof that vegan dishes can be vibrant and full of flavor. Perfect for any day of the week, surprise yourself with the texture and aroma.

O Que Você Precisa Saber

- Pressing for 20 minutes beforehand removes excess internal water, allowing the tofu to absorb the marinade. - The cornstarch film seals the moisture and ensures a crispy outer layer that doesn't wilt quickly. - The reduced maple syrup glaze adheres to the hot cubes, forming a shiny and caramelized finish.

Ingredients

Ingredients

  • 1 bloco (400g) Firm or extra-firm tofu, pressed
  • 2 tablespoons Soy sauce (or tamari for gluten-free)
  • 1 tablespoon Vinagre de arroz
  • 1 teaspoon Toasted sesame oil
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Gengibre em pó
  • a gosto (optional) Red pepper flakes
  • 2 tablespoons Amido de milho
  • 2 tablespoons Óleo vegetal (para fritar)
  • 2 tablespoons Soy sauce (or tamari)
  • 1 tablespoon Maple syrup or agave
  • 1 teaspoon Vinagre de arroz
  • 1/2 teaspoon Toasted sesame oil
  • 1 clove Finely chopped garlic
  • 1/2 teaspoon Fresh grated ginger
  • 1 tablespoon Toasted sesame seeds (to finish)
  • a gosto Chopped chives (for finishing)

Instructions

Instructions

1

<strong>Press the tofu:</strong> Wrap the block of tofu in a few layers of clean paper towels. Place it between two plates or cutting boards and add a weight on top (canned goods, books). Let it press for at least 20 minutes, ideally 30-60 minutes, to remove excess water. The professional technique is crucial for the texture.

2

<strong>Cut and marinate the tofu:</strong> After pressing, cut the tofu into cubes of about 2 cm or into triangles. In a medium bowl, mix the soy sauce, rice vinegar, toasted sesame oil, garlic powder, ginger powder, and red pepper flakes. Add the tofu and mix gently to cover all pieces. Let marinate for 10-15 minutes.

3

<strong>Bread the tofu:</strong> Remove the tofu from the marinade (reserve the liquid). Add the cornstarch to the bowl with the marinated tofu and mix well, ensuring each piece is evenly covered. This step is the key to the crispy crust.

4

<strong>Prepare the glaze:</strong> While the tofu marinates, in a small bowl, mix the glaze ingredients: soy sauce, maple syrup, rice vinegar, toasted sesame oil, minced garlic, and grated ginger. Set aside.

5

<strong>Fry the tofu:</strong> Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot (a small piece of tofu should sizzle immediately), add the breaded tofu in a single layer, without overcrowding the skillet. Fry for 3-4 minutes per side, until golden and crispy. If necessary, fry in batches.

6

<strong>Finish with the glaze:</strong> Remove the fried tofu from the skillet and set aside. Discard the excess oil from the skillet, leaving only a thin layer. Reduce the heat to medium-low. Pour the glaze mixture into the skillet and cook for 1-2 minutes, stirring constantly, until slightly thickened.

7

<strong>Glaze the tofu:</strong> Add the fried tofu back to the skillet and mix gently to cover all pieces with the glaze. Cook for another 1 minute, ensuring the tofu is well coated.

8

<strong>Serve:</strong> Transfer the glazed tofu to a plate. Finish with toasted sesame seeds and chopped green onions to taste. Serve immediately with jasmine rice and steamed vegetables or fresh salad.

Equipe sua Cozinha

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COMPRAR INGREDIENTES

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Chef Tips

- Use uniform weight over the tofu block wrapped in paper to press without crushing the edges of the block. - Fry the cubes in batches so as not to lower the oil heat, ensuring golden crispiness on all sides. - Pour the glaze into the pan off the direct flame so as not to burn the sugars before coating the cubes.

Variations

- Versão na airfryer: roast the breaded tofu cubes at 200°C for 15 minutes, shaking the basket before tossing in the glaze. - Mild sweet and sour version: remove the red pepper flakes and add a teaspoon of orange juice to the sauce. - Vegetable version: add broccoli florets sautéed in the same skillet along with the tofu at the time of glazing.

Substitutions

- The firm tofu can be substituted with sliced tempeh in cubes or chicken breast fillet cut into pieces. - Maple syrup can be substituted with wild honey, agave nectar, or brown sugar dissolved in warm water. - Rice vinegar can be replaced with mild apple cider vinegar or fresh lime juice in the same measure.

How to Store

Store the tofu in an airtight container in the refrigerator for up to 3 days. As the sauce softens the outer shell over time, reheat in a dry skillet over high heat for 3 minutes to partially recover the crunchiness.

Can You Freeze It?

Do not freeze the already fried and glazed tofu, as the crust completely loses its structure and the sauce becomes watery. Fresh raw tofu can be frozen in a block before use to acquire a more porous and firm texture.

What to Serve With

Serve with warm jasmine rice, rice noodles with vegetables, steamed edamame, or cucumber salad.

Frequently Asked Questions

What type of tofu is most recommended for frying until crispy?

Use exclusively firm or extra-firm tofu; soft or silken tofu has a lot of water and falls apart in the skillet.

Why should tofu be dredged in cornstarch and not in wheat flour?

Cornstarch forms a much thinner, crispier, and translucent crust that absorbs the glaze without creating heavy dough.

Como evitar que os cubos de tofu grudem na frigideira?

Aqueça bem a frigideira com óleo antes de colocar o tofu e não mexa nos cubos nos primeiros 2 minutos de contato.

What to do if the glaze thickens too fast in the pan?

Add a tablespoon of warm filtered water to thin the sauce and whisk vigorously to combine.

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