Crisp Tofu with Black Sesame Citrus Glaze

Ingredients

• extra-firm tofu, pressed and cut into slabs14 oz
• cornstarch3 tbsp
• neutral oil3 tbsp
• garlic, finely grated2 cloves
• fresh ginger, finely grated1 tbsp
• orange juice1/2 cup
• rice vinegar2 tbsp
• soy sauce2 tbsp
• black sesame seeds, lightly crushed2 tbsp
• baby bok choy, halved6 cups
• scallions, thinly sliced3
• toasted sesame oil1 tsp

Method

1. 1Pat the tofu dry, dust lightly with cornstarch, and shake off excess.
2. 2Heat the neutral oil in a large skillet and fry the tofu until crisp and deeply golden on both sides; transfer to a plate.
3. 3In the same pan, briefly cook the garlic and ginger until fragrant, then add orange juice, rice vinegar, and soy sauce.
4. 4Simmer the glaze until glossy and slightly syrupy, then stir in the black sesame seeds.
5. 5Add the bok choy to the pan with a splash of water, cover for 2 minutes, and cook until just tender.
6. 6Return the tofu to the skillet and turn to coat in the glaze.
7. 7Finish with toasted sesame oil and scallions, then serve immediately over rice or noodles if desired.

Tips

• Press the tofu well so it fries rather than steams.
• Add the sesame seeds near the end so they stay nutty and aromatic.
• For extra brightness, add a little orange zest at the finish.

Nutrition