Sesame Ginger Tofu and Vegetables

Sept 30 2017 /Courtesy of: Little Spice Jar


1- 14-ounce package of extra firm tofu

1 tablespoon cornstarch

1/2 teaspoon salt

3 tablespoons oil (vegetable, canola, coconut)

2 1/2 cups green beans, roughly chopped

1 cup carrots, sliced or baby carrots cut lengthwise


1 tablespoons sesame oil

1 1/2 tablespoon grated ginger

1 1/2 tablespoons minced garlic

1 tablespoons rice vinegar

3 tablespoons soy sauce

1/4 teaspoon red pepper flakes

3 tablespoons brown sugar

1 tablespoon cornstarch

2 tablespoons water


  • Place a folded tea towel in the shape of the tofu on a plate. Drain the tofu from the package and place the tofu on the prepared plate. Place another tea towel on top (in the shape of the tofu) followed by another plate and 2-28 ounce cans or anything that weighs 2-3 pounds to help remove the water from the tofu. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up into 1-inch cubes and toss in 1 tablespoon of cornstarch.
  • While the tofu is drying, prepare the sauce. Combine all the ingredients for the sauce in a blender or food processor and blend until completely smooth. Set aside.
  • In a large skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping the tofu as needed to brown all sides. Add 2 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate.
  • Add the remaining 1 tablespoon of oil to the pan. Add the veggies and toss to coat. Cook the veggies for 3-4 minute or to desired doneness. Add the sauce and let it thicken just slightly. Add the tofu and stir to coat. Cook for an additional 1-2 minutes or until the tofu has a chance to soak up the flavor.
  • Serve warm with rice, quinoa, or on its own. The tofu will lose it’s crispness as it sits. Best when eaten fresh.