Crispy sesame tofu
A Japanese classic with a plant-based twist, the crispy sesame seeds and creamy sweet potatoes combine to create a wonderful combination of different textures so that every bite is both crunchy and creamy.
Preparation
Step 1
200 g firm tofu – 3 tbsp sesame seeds
Cut the tofu into 2 cm cubes and pat them dry with kitchen paper or press them for a while if you have time (see tip). Roast the sesame seeds in a small dry pan until golden brown, stirring frequently.
Step 2
300 g sweet potato – 3 tbsp rapeseed oil
Wash the sweet potatoes thoroughly. Cut them into 1 cm cubes and fry them in a covered wok with the rapeseed oil over a medium heat for about 10 minutes.
Step 3
2 tbsp cornflour – 3 tbsp rapeseed oil
Coat the tofu in the cornflour and shake off any excess. Place the sweet potato cubes in a bowl and wipe out the wok with kitchen paper. Heat the rapeseed oil and fry the tofu in it for 5 minutes until golden brown.
Step 4
100 ml Kikkoman Teriyaki Wok Sauce with Toasted Sesame – 3 spring onions, cut into rings – 1 ½ tbsp Kikkoman Toasted Sesame Oil
Return the sweet potatoes to the wok. Add the Kikkoman Teriyaki Sauce with Sesame and the spring onions and cook for 1 minute. Sprinkle with the sesame seeds, toss to combine and serve. Finish with a drizzle of Kikkoman Sesame Oil.
Tip:
To make your fried tofu particularly crispy and full of flavour, press it for about 2 hours beforehand. This way, it releases less moisture when fried and can soak up more marinade at the same time. You can use a special tofu press for this, in which you place the whole block of tofu. But you can also simply cut the tofu into large cubes, wrap them in kitchen paper and press them with a full carton.
Recipe-ID: 1664
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200 g firm tofu – 3 tbsp sesame seeds
Cut the tofu into 2 cm cubes and pat them dry with kitchen paper or press them for a while if you have time (see tip). Roast the sesame seeds in a small dry pan until golden brown, stirring frequently.
300 g sweet potato – 3 tbsp rapeseed oil
Wash the sweet potatoes thoroughly. Cut them into 1 cm cubes and fry them in a covered wok with the rapeseed oil over a medium heat for about 10 minutes.
2 tbsp cornflour – 3 tbsp rapeseed oil
Coat the tofu in the cornflour and shake off any excess. Place the sweet potato cubes in a bowl and wipe out the wok with kitchen paper. Heat the rapeseed oil and fry the tofu in it for 5 minutes until golden brown.
100 ml Kikkoman Teriyaki Wok Sauce with Toasted Sesame – 3 spring onions, cut into rings – 1 ½ tbsp Kikkoman Toasted Sesame Oil
Return the sweet potatoes to the wok. Add the Kikkoman Teriyaki Sauce with Sesame and the spring onions and cook for 1 minute. Sprinkle with the sesame seeds, toss to combine and serve. Finish with a drizzle of Kikkoman Sesame Oil.
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