Sesame Tofu

Ingredients

• 1 block extra firm tofu, drained and pressed
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 0.5 lbs broccoli, cut into florets
• 3-4 green onions, sliced
• 3 tbsp dark soy sauce
• 2 tbsp Shaoxing wine
• 2 tbsp rice vinegar
• 3 tbsp low-sodium chicken stock
• 5 tbsp sugar
• 2 tsp roasted sesame seed oil
• 1 tbsp corn starch
• 2 tsp peanut oil
• 2 tsp minced garlic
• 2 tsp minced ginger
• 2 tsp minced scallion, white parts only
• 1 tbsp toasted sesame seeds
• 1 tbsp toasted sesame seeds

Method

Press the tofu for at least 20 minutes under a weight to expel moisture — this is non-negotiable. Excess water prevents the surface from crisping during pan-frying. Once pressed, cut into 1-inch cubes and season sparingly with salt. Dust with 2 tablespoons of cornstarch in two passes, tossing between coatings to ensure an even, thin layer. This starch gelatinises at 65°C and creates the crust that traps the tofu's delicate interior; too much cornstarch turns the exterior gluey.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers. The tofu needs direct contact with the pan's surface, not crowding — work in batches if necessary. Add the cubes and resist moving them for 90 seconds to 2 minutes per side until golden brown, then flip. You're aiming for a caramelised exterior with colour on all faces; this takes roughly 8–10 minutes total. Transfer to a paper towel to cool slightly.

While the tofu cooks, prepare your sauce: combine 3 tablespoons dark soy sauce, 2 tablespoons Shaoxing wine, 2 tablespoons rice vinegar, 3 tablespoons chicken stock, and 5 tablespoons sugar in a bowl. The balance of salt, acid, and sweetness is already set — don't adjust. In a separate move, heat 2 teaspoons of peanut oil in the wiped pan over medium-high heat. Add the broccoli and cook without stirring for 3–4 minutes until the florets develop char, then toss and cook another 2 minutes; you want the stalks tender but the florets still with a snap. Add 2 teaspoons each of minced garlic and ginger plus the sliced white parts of the scallions. Cook for 30 seconds until fragrant — garlic burns quickly at this temperature, so watch it closely.

Pour the sauce into the pan and bring to a boil, stirring constantly. The mixture thickens as the starch in the cornstarch slurry (1 tablespoon cornstarch mixed into 2 tablespoons cold water) gelatinises — this takes 60–90 seconds. Return the tofu and fold gently to coat. Finish with 2 teaspoons roasted sesame-oil and 1 tablespoon of toasted sesame seeds. Scatter the remaining green scallion slices and a final tablespoon of seeds over the top. Serve immediately — the sauce sets quickly as it cools.