Soft and Sticky Garlicky Basil Tofu
Soft and Sticky Garlicky Basil Tofu
Ingredients
For the Tofu
- 1 block silken-firm tofu
- 1 tablespoon corn flour, as needed, for coating
For Pan-Frying
- 1 tablespoon sesame oil, or other cooking oil
For the Sauce Base
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 2 teaspoons sesame seeds
- 2 teaspoons gochugaru, or chili flakes
- 1/2 cup scallions, chopped, about 3-4 scallions
For the Sauce Liquid
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons water
- 1/2 tablespoon corn flour
For Finishing and Serving
- 1 cup fresh basil, packed, roughly chopped
- 1 teaspoon sesame seeds, for garnish
- 2 scallions, sliced, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
Prepare the tofu: Wrap the block of silken-firm tofu between several layers of clean kitchen towels. Place a small saucepan or a heavy object on top of the wrapped tofu to press out excess water. Let it sit for at least 30 minutes.
⏱️ 1 min
- 2
After pressing, unwrap the tofu and pat it thoroughly dry with clean kitchen towels. Slice the tofu into desired shapes, about 1/2-inch thick slices or cubes. For extra crispiness, lightly coat the tofu slices in corn flour.
⏱️ 5 min
- 3
Heat 1 tablespoon of sesame oil (or your chosen cooking oil) in a large non-stick pan or skillet over medium-high heat. Once hot, carefully add the tofu slices in a single layer, ensuring not to overcrowd the pan. Pan-fry until golden brown and crispy on one side, about 3-5 minutes.
⏱️ 5 min
- 4
Flip the tofu and pan-fry until golden brown and crispy on the other side, another 3-5 minutes. Once cooked, remove the tofu from the pan and set it aside on a plate.
⏱️ 5 min
- 5
In the same pan (no need to clean it), reduce the heat to medium. Add 1 tablespoon of sesame oil, minced garlic, 2 teaspoons of sesame seeds, gochugaru (or chili flakes), and chopped scallions. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 6
While the aromatics are cooking, prepare the corn flour slurry: In a small bowl, whisk together 2 tablespoons of water and 1/2 tablespoon of corn flour until smooth.
⏱️ 1 min
- 7
To the pan, add the light soy sauce, dark soy sauce, and oyster sauce. Stir well to combine. Pour in the corn flour slurry and stir continuously until the sauce thickens and comes to a lively simmer, about 1-2 minutes.
⏱️ 2 min
- 8
Return the cooked tofu to the pan with the simmering sauce. Add the fresh basil and gently toss to coat the tofu and wilt the basil. Cook for another minute to allow the flavors to meld.
⏱️ 2 min
- 9
Serve immediately over hot cooked rice. Garnish with additional sesame seeds and sliced scallions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Soft and Sticky Garlicky Basil Tofu
For the Tofu
- 1 block silken-firm tofu
- 1 tablespoon corn flour, as needed, for coating
For Pan-Frying
- 1 tablespoon sesame oil, or other cooking oil
For the Sauce Base
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 2 teaspoons sesame seeds
- 2 teaspoons gochugaru, or chili flakes
- 1/2 cup scallions, chopped, about 3-4 scallions
For the Sauce Liquid
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons water
- 1/2 tablespoon corn flour
For Finishing and Serving
- 1 cup fresh basil, packed, roughly chopped
- 1 teaspoon sesame seeds, for garnish
- 2 scallions, sliced, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
Prepare the tofu: Wrap the block of silken-firm tofu between several layers of clean kitchen towels. Place a small saucepan or a heavy object on top of the wrapped tofu to press out excess water. Let it sit for at least 30 minutes.
⏱️ 1 min - 2
After pressing, unwrap the tofu and pat it thoroughly dry with clean kitchen towels. Slice the tofu into desired shapes, about 1/2-inch thick slices or cubes. For extra crispiness, lightly coat the tofu slices in corn flour.
⏱️ 5 min - 3
Heat 1 tablespoon of sesame oil (or your chosen cooking oil) in a large non-stick pan or skillet over medium-high heat. Once hot, carefully add the tofu slices in a single layer, ensuring not to overcrowd the pan. Pan-fry until golden brown and crispy on one side, about 3-5 minutes.
⏱️ 5 min - 4
Flip the tofu and pan-fry until golden brown and crispy on the other side, another 3-5 minutes. Once cooked, remove the tofu from the pan and set it aside on a plate.
⏱️ 5 min - 5
In the same pan (no need to clean it), reduce the heat to medium. Add 1 tablespoon of sesame oil, minced garlic, 2 teaspoons of sesame seeds, gochugaru (or chili flakes), and chopped scallions. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 6
While the aromatics are cooking, prepare the corn flour slurry: In a small bowl, whisk together 2 tablespoons of water and 1/2 tablespoon of corn flour until smooth.
⏱️ 1 min - 7
To the pan, add the light soy sauce, dark soy sauce, and oyster sauce. Stir well to combine. Pour in the corn flour slurry and stir continuously until the sauce thickens and comes to a lively simmer, about 1-2 minutes.
⏱️ 2 min - 8
Return the cooked tofu to the pan with the simmering sauce. Add the fresh basil and gently toss to coat the tofu and wilt the basil. Cook for another minute to allow the flavors to meld.
⏱️ 2 min - 9
Serve immediately over hot cooked rice. Garnish with additional sesame seeds and sliced scallions.
⏱️ 1 min