Sesame Tofu
Ingredients
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1 block extra-firm tofu
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2 tablespoons corn starch
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nonstick cooking spray
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4 teaspoons light brown sugar
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1 tablespoon soy sauce
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1 tablespoon rice vinegar
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1 tablespoon water
Tools
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2 June Air Baskets
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whisk
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paper towels
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measuring spoons
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large bowl
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spatula
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chopping board
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knife
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June Pan
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pot
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spoon
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foil
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June Oven
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Preferences
Dry the tofu
Remove the tofu from the package and pat completely dry with paper towels. Place a layer of paper towels on top and underneath the tofu block. Place a June pan on top of the covered tofu and place a heavy object on top, such as a heavy pot, or large can. Press the tofu at least 30 minute, up to 1 hour. Removing as much liquid as possible from the tofu will help it crisp when it cooks.
1 block extra-firm tofu
chopping board
paper towels
pot
June Pan
Slice the tofu
To slice the tofu into ½” pieces, turn the block of tofu so it’s resting on its side. Cut into thirds. Stack the 3 slabs and slice the tofu into ½” wide strips lengthwise. Then slice the strips crosswise into ½” pieces.
knife
Toss with cornstarch
Add the tofu pieces to a large bowl and sprinkle with the cornstarch. Toss gently with a spoon or your hands to coat all the tofu pieces in the starch.
2 tablespoons corn starch
large bowl
measuring spoons
spoon
Add the tofu to the June Air Basket
Arrange the tofu pieces evenly on the air basket. Lightly coat the tofu cubes with nonstick cooking spray. The oil will help the tofu brown and crisp.
June Air Basket
nonstick cooking spray
Cook the tofu
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position. Cook the tofu for 23 minutes, until it is light golden brown and crispy. June will notify you when the tofu is ready. If desired, follow on-screen instructions to continue cooking.
June Air Basket
foil
June Oven
Make the sauce
Add the brown sugar, soy sauce, rice vinegar, water, sesame oil and corn starch to the pot. Bring to a simmer over low heat, whisking constantly. Remove from heat and set aside.
4 teaspoons light brown sugar
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon water
1 teaspoon toasted sesame oil
½ teaspoon corn starch
whisk
pot
Toss the tofu in the sauce
Carefully remove the tofu from the June Oven. Immediately add the tofu to the June Pan and add the sauce. Toss to evenly coat the tofu in the sauce. Add the sesame seeds and toss again to coat.
spatula
½ teaspoon black sesame seeds
Serve
Garnish with green onions. Serve the tofu hot by itself or with rice.
¼ cup sliced green onions