I was ecstatic today. I’ve finally achieved success in creating Tofu. I’ve cooked using Tofu before but could not attain the right texture or flavor. If I cooked Tofu in a pan, it would break apart, and when I baked it in the oven, it would be not very interesting. Today, however, it was a 100% success! The Pan Fried Sesame Tofu with Broccoli was a bit chewy, but it was delicious and didn’t have that bland sentimentality I’ve had before!


I was at the point where I thought that I’d never be able to make tofu right, but then I was inspired a few days ago and began searching for tutorials. I came across this instructional on how to make crisp Tofu Without deep-frying on, and I decided to try it.

The method involves pressing excess liquid and then seasoning it with salt (or marinating) and coating it with cornstarch, and small pans of oil are used to fry until golden and crisp all over. I was unprepared for how crisp and pleasant the Tofu would look. It was incredible. It was just as delicious, like crispy deep-fried (IMHO)!!

Since I’ve learned to prepare this, I’m excited to try other varieties. I spiced the Tofu using just a pinch of salt, knowing I was about to soak it in delicious sesame sauce. However, I could not resist dropping the cubes of Tofu in my mouth. They were delicious even by themselves! I cannot imagine how great they’ll be when you mix them with other flavors. Stay tuned because that’s sure to happen in my kitchen shortly.



1/4 cup soy sauce ($0.20)

2 Tbsp of water ($0.00)

1 Tbsp toasted sesame oil ($0.33)

Two tablespoons brown sugar ($0.08)

2 Tbsp rice vinegar ($0.22)

Fresh ginger 1 Tbsp, grated ($0.10)

Two cloves of garlic, chopped ($0.16)

2 Tbsp sesame seeds ($0.15)

1 Tbsp cornstarch ($0.04)


14 oz block extra-firm tofu ($1.99)

A pinch of salt ($0.02)

2 Tbsp cornstarch ($0.08)

2 Tbsp neutral oil (vegetable, canola, peanut) ($0.04)

1/2 lb of frozen broccoli pieces ($1.00)

3-4 onions of green, cut ($0.23)

4 cups cooked rice ($0.88)


Put a few folded towels or an unclean, lint-free dishcloth on a big plate. Take the Tofu off the container and place it on the towel. Set the towels on top, cover them with a second plate, and then put the plate down using a handful of canned items or a large pot of water. The Tofu should be pressed for at least 30 minutes to remove any excess water (refrigerate when pressing Tofu for a prolonged time).

While the Tofu is being pressed, you can prepare the sauce so that the flavors get the chance to mix. Within a bowl, combine water, soy sauce ses,ame oil bro,wn sugar sugginger-gratedated crushed garlic, sesame seeds, and cornstarch. Combine until both brown sugar and the cornstarch are dissolving. Then, put the mixture aside.

Cut the Tofu pressed into 1-inch cubes, then add a salt pinch. Sprinkle one tablespoon cornstarch on the cubes and shake in a circular motion to coat. Repeat with the next tablespoon of cornstarch until the tofu cubes are coated with an even layer of cornstarch.

Large skillet on a medium heat. Once it’s hot, you can place in two Tbsp oil and then tilt the pan to ensure that the entire bottom of the skillet is covered with a thick layer of fat. Then, add the tofu cubes that have been dusted and cook until golden brown on the bottom. Use a spatula to flip the tofu cubes over to the uncooked side and cook until they are golden brown once more. Continue to cook until crisp and golden brown on all sides. Finally, transfer the Tofu that is crispy to an unclean plate.

The frozen broccoli should be added to the pan and stir fry until lightly browned around the edges. Be assured that if the broccoli isn’t fully thawed, the broccoli will be warm once you add the sauce. Reduce the heat to medium-low.

Give the sauce bowl an even stir before putting it in the broccoli pan. Mix and simmer until it starts to bubble and thicken (this is likely to happen quickly). Once the sauce is thickened, take off the flame and mix in the tofu cubes that have been cooked.

Serve the broccoli and Tofu on a bed of cooked rice. Top it off with sliced green onions.

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