Chinese Tofu in Sweet Soy Sauce with Sesame Recipe
This simple dish of tofu in sweet soy sauce with sesame is delicate, slightly sweet, and full of umami flavor. In Chinese cuisine, tofu is as popular as potatoes are in many European kitchens – it appears in soups, main dishes, and snacks. This version is ideal for people who are just getting to know tofu: lightly crispy on the outside, soft inside, in a thick, glossy sauce.
A quick, beginner-friendly tofu dish that delivers classic Chinese-style sweet soy flavors with minimal ingredients and effort. The contrast between the lightly crispy tofu and the thick, glossy sauce makes it especially satisfying.
Chef's tips
Press the tofu well before frying so it browns nicely and absorbs the sauce better. Don’t rush the step of dissolving the sugar in the sauce mixture – a smooth base helps the sauce thicken evenly. If the sauce gets too thick, loosen it with a splash of water while stirring.
How to serve
Serve in a deep bowl over jasmine or basmati rice, topped with extra sesame seeds and chives. It also pairs well with steamed bok choy, stir-fried green beans, or a crunchy Asian-style slaw.
Ingredients
- firm natural tofu pressed to remove excess water - 400 g
- potato or corn starch for coating the tofu - 3 tablespoons
- oil for frying - 4 tablespoons
- soy sauce - 3 tablespoons
- water - 80 ml
- sugar can be replaced with honey - 1.5 tablespoons
- rice vinegar or apple cider vinegar - 1 tablespoon
- garlic finely chopped - 2 cloves
- fresh ginger grated - 1 teaspoon
- sesame seeds toasted in a dry pan - 1.5 tablespoons
- chives chopped, for serving - 2 tablespoons
- potato or corn starch for the sauce mixed with 1 tablespoon of water - 1 teaspoon
Preparation
- Pat the tofu very dry with paper towels. Cut into cubes about 2 cm on each side.
- Lightly coat the tofu cubes in 3 tablespoons of starch, shaking off any excess. This will make them slightly crispy after frying.
- Heat the oil in a large pan. Arrange the tofu in a single layer and fry for 6–8 minutes, turning from time to time, until the cubes are golden on all sides. Transfer the tofu to a plate lined with paper towels.
- In a small bowl, mix the soy sauce, water, sugar, and rice vinegar until the sugar dissolves.
- In the same pan, remove the excess oil, leaving about 1 tablespoon. Add the garlic and ginger and fry for 30–40 seconds over medium heat, until fragrant but not browned.
- Pour the prepared sauce into the pan and bring to a gentle simmer.
- Add the teaspoon of starch mixed with water and stir vigorously for 30–60 seconds, until the sauce thickens and becomes slightly glossy.
- Add the fried tofu to the sauce and gently toss so that each cube is well coated. Cook for another 1–2 minutes over low heat.
- Sprinkle the dish with toasted sesame seeds and chopped chives. Serve immediately, preferably with jasmine rice.
Storage
Tofu w sosie przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj delikatnie na patelni z odrobiną wody, aby sos się nie przypalił. Po podgrzaniu tofu będzie mniej chrupiące, ale nadal smaczne.
