Seeing a lot of my Instagram fellows
doing Veganuary this month, I don’t think I am ready to go vegetarian or vegan
over a long period, but I am having vegetarian days twice a lunar month and it has
lasted for nearly two years. Today happens to be my vegetarian day (the
first day of December in lunar calendar), usually I would eat something simple
but today I’ve decided to put on more efforts cooking something different and
contribute a vegan dish for Veganuary. Therefore I made crispy sesame tofu, it
tasted very crunchy outside with sesame’s nutty smell and flavour, tofu inside,
of course, was smooth and soft. Such a great taste to dip/glaze with sweet-soy
sauce and perfect to pair with rice.
Ingredients
-Firm tofu (press tofu to drain moisture for 1 hour, you can watch my Reels here : how to press tofu without a press)
-White
sesame seeds.
-Plain
flour and water to make a thin batter. (I don’t have precise measurement, just add flour into water little by little and whisk until it is the consistency that will coat the back of a spoon.)
-Chopped
spring onions to garnish.
To make sesame
tofu
Adapted by Cauldron Foods recipe created by Ching He Huang , here is how I made it:
-Cut pressed tofu into bite-size cubes.
-Dip tofu cubes into the batter.
-Coat each side of tofu with white sesame seeds.
-Heat sunflower oil in a pan over high heat, stick the end of a wooden chopstick into the oil, when you see many bubbles float up and form around the chopstick, then it’s ready for frying.
-Shallow fry the tofu cubes in batches, turn over until each side is golden brown.
-Drain fried tofu on kitchen paper for a few minutes.
-Drizzle some sweet-soy sauce and garnish with spring onions, serve with rice immediately.
To make sweet-soy
sauce to dip
-1 tbsp sugar.
-1&1/2
tbsp soy sauce.
-1 tbsp water.
-1 tbsp ketchup.
-1 tsp vinegar
-2 tbsp
flour slurry (mix equal parts of plain flour and cold water) to thicken the sauce.
-Mix above
(except flour slurry) and heat in a small pan over medium heat, bring it to a
boil and add flour slurry, then stir and simmer until thicken.
平常吃素的日子都吃得比較隨便，今天倒是想要稍微用點心料理一番，從早上就開始壓豆腐壓了一個小時，切成丁的豆腐塊再一個一個裹上麵糊沾白芝麻粒，用平底鍋煎炸至每一面都金黃酥脆再起鍋。雖然每次都覺得要裹粉炸東西好麻煩，但熱騰騰的煎炸芝麻豆腐吃起來表皮香酥美味，外脆內軟，咬下去還散發出濃郁的芝麻香氣，為了這個芝麻豆腐我以後可以稍微麻煩一點沒關係，(一天)不吃肉也沒有關係。
