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tofu tips

Dinner Recipe

15 Minute Sesame & Garlic Glazed Tofu

sesame and ginger tofu

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.

Recipe Breakdown

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


sesame garlic tofu vegan recipe


Tofu Tips:

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 ginger tofu

Sesame and Garlic Glazed Tofu Recipe

15 Minutes from start to finish to create this delicious sesame and garlic tofu noodle bowl. Plant based and simply - perfect for a mid week meal.
Prep Time 5 mins
Cook Time 10 mins
Servings 2 People

Ingredients
  

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

Noodles

  • 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

Instructions
 

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

Video


If you like this recipe why not try my Gyoza Noodle Soup Recipe

gyoza noodle chilli soup recipe vegan


glazed tofu recipe vegan

Dinner Recipe

Chilli Corn Pho (Tips for Crispy Tofu)

chilli corn and tofu noodle bowl

Crispy Tofu Every Time in this Chilli Corn Pho

I use this base of sesame, chilli, garlic and ginger for so many dishes. This variation is a simple tofu noodle dish using charred corn and tenderstem. I’m sharing tips on how to get crispy tofu every time (which is just down below in the recipe tips section).

 


Breakdown of the Recipe:

What is pho?- Pho is a Vietnamese dish that consists of a broth with rice noodles (usually including vegetables and meat, but this time we’re making it vegan). Now the ingredients I’m including are typically found in British supermarkets, whereas if you were keeping this more traditional you could include ingredients such as Thai Basil, sriracha, bean sprouts and a vegan fish sauce. However today I’m sharing a much simpler cheat style version which will still create a delicious meal but slightly less authentic. If you do want an authentic Pho I’d recommend searching for those recipes online – they are delicious.

Tofu- I used to hate cooking with tofu from getting a bad outcome every time. But I’ve shared some tips on how to get a delicious crispy flavour packed tofu every time (just below).

Garlic & Ginger- The epic combo of garlic and ginger, this time I’ve grated them however you can finely chop them if that’s easier. They add a really delicious flavour to the dish and are essential.

Rice Noodles- You can use whichever noodles you have available however rice noodles are usually used within pho recipes. Depending on which region of Vietnam, the thickness of the noodles may change. I’ve opted for flat rice noodles in this recipe.

Tamari & Sesame Oil- I use these ingredients whenever making a marinade or a stock as they work really well together. The tamari gives a lovely umami flavour with the nutty undertones coming from the sesame oil.


chilli corn and tofu recipe


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chilli corn and tofu noodle bowl

Chilli Corn and Tofu Noodles

Crispy chilli corn and tofu noodle bowl. Really simple to make and a delicious stock recipe that you can use in multiple recipes.
5 from 1 vote
Prep Time 5 mins
Cook Time 12 mins
Marinating time 30 mins
Servings 2 people

Ingredients
  

For the stock:

  • 2 tbsp sesame oil
  • ⁣3 cloves garlic
  • ⁣Thumb sized piece of ginger
  • ⁣2 tbsp tamari or soy sauce
  • ⁣1 tsp chilli flakes
  • ⁣1 stock cube
  • ⁣700ml boiled water
  • ⁣1 tsp sugar optional

The main ingredients

  • 300 g drained tofu
  • 100 g corn
  • 120 g rice noodles any noodles will work for this dish
  • 3 spring onions
  • 6-8 tendetstem

Instructions
 

  • Simply grate the ginger, mince the garlic and add to a large bowl with the soy sauce, chilli flakes, sugar and sesame oil
  • Whisk together then add the sliced tofu (either cubes or cut into triangles) and leave to marinade for minimum 30 minutes
  • ⁣Place the boiling water into a pot with the stock cube and give a good stir
  • ⁣Place the marinated tofu into a non-stick pan and fry on a high heat for around 5 minutes on each side, adding the corn to the pan when you're cooking the final side of the tofu
  • ⁣Place the rice noodles and tenderstem into the pot with the stock and bring to a low simmer for just a few minutes until cooked
  • ⁣Combine the stock to the marinade and enjoy!
  • *tip, leave a few pieces of tofu aside to add on top so they stay nice and crispy
  • Bring the stock together with the corn, tenderstem and tofu, garnish with chopped spring onions, and sprinkle a few chilli flakes on top

Notes

Cooking tips for crispy tofu.
  1. drain the tofu by wrapping in a clean tea towel or kitchen roll and press to absorb any excess moisture
  2. Leave to soak up excess liquid for a few minutes
  3. Slice into smaller pieces, either cubed or thin triangle pieces
  4. Marinating the tofu for a minimum of 30 minutes will help give a delicious coating to fry
  5. Fry on a high heat on a good quality non-stick pan

If you like this recipe, why not try my Gyoza Chilli Noodle Soup.

szechuan sauce recipe gyoza soup lucy and lentils