Instructions
Follow the steps and taste along the way.
Dry and cut the tofu
Wrap the tofu in a clean kitchen towel and weigh it down with a board or plate for 10 minutes. Then cut it into cubes about 2 cm across and season evenly with salt.
Prepare the sesame coating
In a shallow bowl, mix 18 g of cornstarch with the sesame seeds. Coat the tofu cubes on all sides, then gently shake off any excess coating.
Pan-fry the tofu until crispy
Heat a frying pan over medium heat and add 10 ml of oil. Fry the tofu in a single layer for 8–10 minutes, turning it regularly so it becomes golden and crispy on all sides. If all the cubes do not fit, fry them in two batches.
Thicken the orange sauce
In a small saucepan, mix the orange juice, rice vinegar, honey, ginger, and soy sauce. Stir the remaining 4 g of cornstarch into 15 ml of cold water, pour it into the saucepan, and bring to a gentle simmer, stirring. Cook for about 1 minute, until the sauce thickens slightly; it should remain pleasantly tangy, not sticky and thick.
Serve with cucumber
Cut the cucumber into batons. Divide the crispy tofu between two plates and serve warm with the orange sauce and cucumber, whose fresh crunch balances the sweet-and-sour flavor.
