Sesame Tofu

Awesome recipe, truly five star. My family absolutely adores this dish. We've been eating it for a while. Yummy!

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I love this recipe! It is so easy to make and absolutely delicious! Thanks for posting it!

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I wanted to update my review. I have found that if the tofu is cut too small they become hard which was my only issues last time I made this. Also, I like to add a little cornstarch to the sauce to help it thicken. I'll upload a photo but when I made it the other night I didn't have sesamee seeds. It is a great recipe tho and I'm glad I made it again. Origional Review: This was very good. I doubled the tofu and the sauce. I cooked the tofu then removed and set aside while I cooked some broccoli in the same pan. I mixed all the sauce ing. together and when the broccoli was done I added the tofu and the sauce and tossed until it was thickened and served with Jasimine rice. I used 1/2 tsp pepper flakes and I that was pleanty for us. The only thing I will change next time is how I do the tofu. I like to coat the tofu with beaten egg and then the cornstarch and then fry in veg. oil. Without the egg it was a little too crispy and kind of strange to us. I'll make it again with my changes. Thanks for posting.

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I think this is my new favorite way to prepare tofu. I dehydrated mine before cooking by wrapping it in a towel in the fridge for a few hours after pressing it, sliced it real thin, and it came out extra crispy. Great recipe!

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This is really delicious!!! I used ground ginger instead of minced.

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VERY good, just like the stuff from the place I order in from. I used agave nectar instead of honey, but otherwise followed the recipe to the letter. Everyone loved this and after only making it once my husband raves about it to his friends. Thanks!!

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I don't know if I did something wrong, but I really didn't like this. The sauce had such a strong vinegar flavor it was inedible to me. My husband really liked it though, so maybe I'm just overly sensitive to the rice wine vinegar. I might try it again with just 1 tbsp of the vinegar.

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Delicious dish! I did the following modifications. I decreased the sesame oil to 1 T., the soya sauce to 2 T., I only sprinkled ginger powder into the sauce, 1 tsp. chili flakes and added about 1 T. of cornstarch to the sauce to thicken it. I steamed broccoli while I was frying the tofu and cooking the sauce. I added the broccoli, sauce and tofu into the frying pan. Then sprinkled with sesame seeds. (I didn't use scallions, since I didn't have any, but would definitely use them next time). This dish not only tasted great, it looked great too!

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This was delicious! Rather than deep fry the tofu, we pan-fried it in a bit of canola oil. We also added green onions and water chestnuts to the sauce at the end. It was just spicy enough, and I thought the sauce was the perfect consistency after cooking for 15 minutes or so. We'll definitely make it again!

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This was fantastic! I did only use half of the sesame oil (to cut calories) and half of the ginger (it's all I had), and like another reviewer, I added cornstarch to the sauce to thicken it and allow it to stick to the tofu better. I don't remember traditional sesame chicken having red pepper flakes in it, but it was still wonderful. I should've doubled the sauce part though. I wanted more of it on my brown rice and broccoli that I served with it! It's so good!

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Very good! My non-vegetarian roommate asked for seconds

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I had trouble with the crunchy cornstarch vs oil ratio. It's good if you don't mess it up! Cook friends don't let non-cook friends use cornstarch.

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Delicious! I doubled the sauce and added broccoli florets, served over steamed rice. It was amazing and this sauce will certainly go in my go-to repertoire. I was also glad to see that someone else uses the cornstarch method for frying tofu, it makes it really crunchy and golden. Thanks so much for posting this resounding 5-star recipe!

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Excellent, this one is a keeper. Thanks Deadheadie for sighting the original source. I looked it up and it's petty much word for word. Though I never realize Whole Foods gave recipes on thier website so I've gotten another source!!

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Excellent. This is the first sauce that I've made, and it came out great, and it tastes delicious. Excellent recipe.

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Great recipe, I have enjoyed it for a long time, I get it take out from Whole Foods.

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Very good. I like the idea of dusting the tofu with cornstarch. It makes the tofu fry much nicer than if it wasn't used. I used a deep fryer to fry the tofu cubes. This recipe turned out good for me, and I enjoyed it very much.

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This was fantastic and easy to make. I might add some cornstarch to the sauce next time for a thicker coating. We had this over shredded cabbage and brown rice--simple and tasty. Thanks for a great recipe!

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very good - especially the second day when the tofu had time to take in the sauce's flavour

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