Sticky Sesame Tofu with Cucumber Salad
Sticky Sesame Tofu with Cucumber Salad
Ingredients
For the Sticky Sesame Tofu
- 1 pound extra-firm tofu, drained, pressed, and diced into 1-inch cubes
- 1 teaspoon salt, plus more for boiling water
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup soy sauce
- 1/4 cup maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds, plus more for garnish
- 2 garlic, cloves, grated
- 2 tablespoons green onion, chopped, plus more for garnish
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Cucumber Salad
- 4 baby cucumbers, thinly sliced
- 1 tablespoon green onion, chopped
- 1 garlic, clove, minced or grated
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon maple syrup
- 1/4 teaspoon chili flakes, or to taste
- 1/4 teaspoon salt
For Serving
- 4 cups cooked white rice, hot
Instructions
- 1
Bring a medium pot of salted water to a boil. Add the diced tofu and boil for 5 minutes. This helps to firm up the tofu and remove excess water.
⏱️ 7 min
- 2
While the tofu boils, prepare the cucumber salad. In a medium bowl, combine the sliced baby cucumbers, chopped green onion, minced garlic, rice vinegar, soy sauce, sesame oil, maple syrup, chili flakes, and salt. Toss gently to combine and set aside.
⏱️ 5 min
- 3
Drain the boiled tofu thoroughly. Transfer the drained tofu to a large bowl. Add the olive oil, garlic powder, onion powder, and 1 teaspoon of salt. Shake the bowl vigorously to ensure all tofu pieces are evenly coated with the seasonings.
⏱️ 3 min
- 4
Preheat your air fryer to 390°F. Transfer the seasoned tofu to the air fryer basket in a single layer, working in batches if necessary to avoid overcrowding. Air fry for 15-20 minutes, shaking the basket halfway through, until the tofu is golden brown and crispy.
⏱️ 20 min•🌡️ 390
- 5
While the tofu is air frying, prepare the sticky sesame sauce. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, sesame seeds, grated garlic, and 2 tablespoons of chopped green onion.
⏱️ 3 min
- 6
Pour the sauce mixture into a small saucepan and place it over medium heat. Bring the sauce to a gentle simmer. In a separate small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry.
⏱️ 3 min
- 7
Once the sauce is simmering, slowly pour in the cornstarch slurry while continuously whisking. Continue to whisk and simmer for 2-3 minutes, or until the sauce thickens to a glossy, sticky consistency.
⏱️ 3 min
- 8
Once the tofu is crispy, immediately add it to the saucepan with the thickened sauce. Toss the tofu gently until each piece is fully coated and sticky with the sauce.
⏱️ 2 min
- 9
Serve the sticky sesame tofu hot over cooked white rice. Garnish with additional sesame seeds and chopped green onion, if desired. Serve with the prepared cucumber salad on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Sesame Tofu with Cucumber Salad
For the Sticky Sesame Tofu
- 1 pound extra-firm tofu, drained, pressed, and diced into 1-inch cubes
- 1 teaspoon salt, plus more for boiling water
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup soy sauce
- 1/4 cup maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds, plus more for garnish
- 2 garlic, cloves, grated
- 2 tablespoons green onion, chopped, plus more for garnish
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Cucumber Salad
- 4 baby cucumbers, thinly sliced
- 1 tablespoon green onion, chopped
- 1 garlic, clove, minced or grated
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon maple syrup
- 1/4 teaspoon chili flakes, or to taste
- 1/4 teaspoon salt
For Serving
- 4 cups cooked white rice, hot
Instructions
- 1
Bring a medium pot of salted water to a boil. Add the diced tofu and boil for 5 minutes. This helps to firm up the tofu and remove excess water.
⏱️ 7 min - 2
While the tofu boils, prepare the cucumber salad. In a medium bowl, combine the sliced baby cucumbers, chopped green onion, minced garlic, rice vinegar, soy sauce, sesame oil, maple syrup, chili flakes, and salt. Toss gently to combine and set aside.
⏱️ 5 min - 3
Drain the boiled tofu thoroughly. Transfer the drained tofu to a large bowl. Add the olive oil, garlic powder, onion powder, and 1 teaspoon of salt. Shake the bowl vigorously to ensure all tofu pieces are evenly coated with the seasonings.
⏱️ 3 min - 4
Preheat your air fryer to 390°F. Transfer the seasoned tofu to the air fryer basket in a single layer, working in batches if necessary to avoid overcrowding. Air fry for 15-20 minutes, shaking the basket halfway through, until the tofu is golden brown and crispy.
⏱️ 20 min•🌡️ 390 - 5
While the tofu is air frying, prepare the sticky sesame sauce. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, sesame seeds, grated garlic, and 2 tablespoons of chopped green onion.
⏱️ 3 min - 6
Pour the sauce mixture into a small saucepan and place it over medium heat. Bring the sauce to a gentle simmer. In a separate small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry.
⏱️ 3 min - 7
Once the sauce is simmering, slowly pour in the cornstarch slurry while continuously whisking. Continue to whisk and simmer for 2-3 minutes, or until the sauce thickens to a glossy, sticky consistency.
⏱️ 3 min - 8
Once the tofu is crispy, immediately add it to the saucepan with the thickened sauce. Toss the tofu gently until each piece is fully coated and sticky with the sauce.
⏱️ 2 min - 9
Serve the sticky sesame tofu hot over cooked white rice. Garnish with additional sesame seeds and chopped green onion, if desired. Serve with the prepared cucumber salad on the side.
⏱️ 2 min