Korean Stir Fry Tofu

How do I even begin to describe the deliciousness of this stir fry quick recipe! Sometimes I use paneer instead of Tofu but nothing can beat Tofu’s softness and juiciness in this regard.
I love sesame and pepper combination and this sweet and spicy sensation of the sauce mixed with tofu goes well with any simply boiled noodles, rice or sprouts.

8-10 slices
1 block tofu (extra firm) sliced in rectangle shapes (1 inch thick)
1 tablespoon white sesame seeds roasted and powdered
1 teaspoon crushed black pepper
1/2 teaspoon red chilli powder
1/4 cup Finely chopped cilantro and celery stems
1/2 teaspoon ginger paste
1 tablespoon daikon radish paste
1/2 teaspoon hing/asafetida (optional)
1/4 cup  sesame oil for frying the tofu
1 teaspoon sesame oil
1 cup of water
1 and a quarter teaspoon of dark thick soy sauce
1 teaspoon of salt
A pinch of sugar
Please check (Measurements)

On a nonstick pan heat one tablespoon of sesame oil. fry the tofu 4 slices at a time on medium heat.
Gently flip to the other side. Make sure both the sides are golden brown. Keep aside for cooling.
Mix all the remaining ingredients together in a bowl . Put the pan with tofu back on the stove and pour the mixed spices ingredients on top of the tofu . For 60 seconds cook it on medium heat . Cover the lid and cook on low heat for another 1-2 minutes till the soya absorbs most of the liquid. Garnish with few sesame seeds and It’s ready to serve.

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