Put tofu between paper towels and put a brick on top. Replace the towels after a few minutes. Leave for 30 minutes.
Slice tofu in half and then cut into cubes. Place in a bowl and sprinkle 2 Tbsp cornstarch on top and toss with hands to coat.
In large skillet, heat sesame oil on medium high. Add tofu and let it brown. Don't stir much at all. While this is cooking, make the sauce.
For the sauce:
Mix soy sauce, water, honey, garlic sauce (I used 1 Tbsp minced garlic and a dollop of hot sauce), rice wine vinegar and 2 tsp cornstarch. Shake well. I use a salad dressing bottle for this.
Once tofu is brown, add in the sauce and coat. After the sauce is thick, it's done.
|Serving Size: 1 Serving (1868g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 515 (47%)|
|Amt Per Serving||% DV|
|Total Fat 57.3g||76 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 29.4g|
|Polyunsanturated Fat 16.7g|
|Cholesterol 0mg||0 %|
|Sodium 122.2mg||4 %|
|Potassium 7254.1mg||191 %|
|Total Carbohydrate 98g||29 %|
|Dietary Fiber 26.1g||105 %|
|Sugars, other 71.8g|
|Protein 79.3g||113 %|
Powered by: USDA Nutrition Database
Calories per serving: 1093
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