Sesame & garlic glaze for delicious 15 minute meal
I’ll tell you how to get a sticky sesame and garlic glaze on your tofu. By using sesame oil and crushed garlic as a simple dressing , it adds so much flavour to tofu which can be marinated for 10 minutes.
Tofu – I used extra firm tofu for this recipe as it holds together slightly better when frying on a high heat.
Garlic Cloves- It’s an essential ingredient, I use around 3-4 cloves however you can alter this depending on how strong you like the taste.
Sesame Oil- Using sesame oil will give a really lovely depth of flavour to this which is slightly nutty.
Tamari- I use tamari for any kind of marinade as it has a wonderful umami flavour. You can easily swap this ingredient for soy sauce, tamari is a gluten free option but has a slightly different taste.
Sugar – This is an optional ingredient and not necessary but does offer a lovely sweetness to the dish to work with the garlic which also helps get a sticky glaze
Glaze- When trying to get a good glaze on the tofu, the light brown sugar will really help get a sticky coating.
Size- Cutting the tofu into smaller cubes will help get the surface area crispier quicker.
Heat- Using a high heat will help add lots of crispness to the marinade as it bubbles and caramelises.
Non Stick- Using a non stick pan is really key as it’ll help keep the glaze on the tofu and not stuck to the bottom of a pan. If you don’t have a non-stick pan try adding 1 tbsp sesame oil to the pan to help.
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Sesame and Garlic Glazed Tofu Recipe
For the tofu
- 1 block firm tofu
- 2 tbsp sesame oil
- 4 tbsp tamari
- 1 tsp light brown sugar optional but helps with the glaze
- 120 g udon noodles sub for ramen or rice noodles
- 1 pak choi
- 1 tbsp tamari
- 4 tenderstem
- 4 spring onions
- 1 tsp sesame seeds
For the tofu
- Slice the tofu into 3cm cubes
- Mince the garlic then whisk into all the other marinade ingredients in a bowl, add the tofu and leave to marinade for 5 minutes (or you can leave overnight if making it advance)
- Fry off the tofu in a non-stick pan on a high and fry for around 5 minutes, tossing to get an even coat
- Set the tofu aside and add the halved pak choi to the pan with a dash more tamari and fry until glazed
- Meanwhile add the udon noodles to a pot of just boiled water and leave to simmer for around 3-4 minutes with the tenderstem
- Drain then transfer into the pan with the tofu, toss in all of the flavours then serve with the chopped spring onions and sesame seeds
If you like this recipe why not try my Gyoza Noodle Soup Recipe