Crispy Sesame Tofu with Warm Orange Sauce

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.