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    Sesame-Cumin Tofu Stir-Fry

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    Pixicook editorial team

    A flavorful tofu stir-fry featuring a rich, savory sauce and a delightful spice mixture.

    Ingredients for Sesame-Cumin Tofu Stir-Fry

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    units in
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    serves
    5 peoplechevron
    serves
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    Chinese Sesame Paste

    tablespoons

    Substitute chevron-down

    Soy Sauce

    tablespoons

    Substitute chevron-down

    Vegetarian Oyster Sauce

    tablespoons

    Substitute chevron-down

    Shaoxing Wine

    tablespoons

    Substitute chevron-down

    Sugar

    tablespoons

    Substitute chevron-down

    Toasted Sesame Seeds

    tablespoons

    Substitute chevron-down

    Ground Cumin

    teaspoons

    Substitute chevron-down

    Five-Spice Powder

    teaspoons

    Substitute chevron-down

    Ground Red Chile Or Cayenne Pepper

    teaspoons

    Substitute chevron-down

    Spongy Tofu Or Firm/extra-firm Tofu

    0 oz

    Substitute chevron-down

    Vegetable Oil

    cups

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Fresh Cilantro, finely chopped

    tablespoons

    Substitute chevron-down

    How to Make Sesame-Cumin Tofu Stir-Fry

    1. Make the Sauce

    In a small bowl, combine 2 tablespoons of Chinese sesame paste, 2 tablespoons of soy sauce, 1 tablespoon of vegetarian oyster sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of sugar. Stir these ingredients together until the mixture is smooth and well-blended.

    2. Prepare the Spice Mixture

    In another small bowl, mix together 2 tablespoons of toasted sesame seeds, 2 teaspoons of ground cumin, 0.5 teaspoon of five-spice powder, and 0.25 teaspoon of ground red chile or cayenne pepper.

    3. Prepare and Fry the Tofu

    Cut 420 grams of tofu into batons that are about 0.5 inch wide, 0.5 inch thick, and 3 inches long. Heat 240 milliliters of vegetable oil in a wok over medium-high heat, and fry the tofu in batches until it turns golden brown and puffs up slightly. Once done, transfer the tofu to a paper towel-lined plate to drain off the excess oil.

    4. Stir-Fry the Garlic

    After frying the tofu, carefully pour the oil into a heatproof container, reserving about 2 tablespoons in the wok. With the wok still hot, add 2 minced garlic cloves and stir-fry them for about 30 seconds until they are fragrant.

    5. Combine Tofu, Sauce, and Spices

    Return the tofu to the wok along with the prepared sauce and spice mixture. Toss everything together until the tofu is evenly coated with the sauce and spices.

    6. Garnish and Serve

    Stir in 3 tablespoons of finely chopped fresh cilantro to add a fresh, herbaceous note to the dish. Transfer the stir-fry to a serving plate and serve immediately while it's hot and flavorful.

    Pitfalls and tips

    Press Your Tofu

    To achieve the best texture and ensure your tofu absorbs the flavors of the sauce, it's crucial to press it before cooking. This removes excess moisture, allowing it to crisp up nicely.

    Preheat Your Pan

    Make sure your pan (preferably a wok or a large, heavy skillet) is very hot before adding your ingredients. This will help you achieve a good sear on the tofu and vegetables.

    Cook Ingredients Separately

    If you're using a variety of vegetables, cook them separately according to their cooking times. This ensures each component is perfectly cooked and not overdone.

    Marinate the Tofu

    For a deeper flavor, marinate the pressed tofu in a mixture of soy sauce, sesame oil, and a pinch of cumin for at least 15 minutes before cooking.

    Balanced Sauce

    A great stir-fry sauce balances sweet, salty, sour, and spicy elements. Taste your sauce and adjust with a little sugar or honey for sweetness, rice vinegar for acidity, or a touch of chili paste or flakes for heat.


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