Sticky Sesame Tofu Stirfry

[Full recipe available here.](https://www.plantifulpalate.com/post/sticky-sesame-tofu-vegan-stir-fry)

Ingredients:

For the Tofu:

∙ 400g extra-firm tofu, pressed and cut into 2cm cubes

∙ 1 tbsp cornflour

∙ 2 tbsp vegetable oil

∙ Pinch of salt

For the Vegetables:

∙ 1 red pepper, deseeded and sliced into strips

∙ 1 green pepper, deseeded and sliced into strips

∙ 1 medium red onion, cut into wedges

∙ 4 spring onions, cut into 3cm pieces (whites and greens separated)

∙ 3 garlic cloves, minced

∙ 1 tbsp fresh ginger, minced

∙ 1 red chilli, sliced (optional)

For the Sticky Sesame Sauce:

∙ 3 tbsp soy sauce (or tamari for gluten-free)

∙ 2 tbsp rice vinegar

∙ 2 tbsp maple syrup or agave nectar

∙ 1 tbsp sesame oil

∙ 1 tbsp hoisin sauce

∙ 1 tsp chilli oil or ½ tsp chilli flakes

∙ 1 tbsp cornflour mixed with 2 tbsp water

∙ 2 tbsp toasted sesame seeds (white and/or black)

For Serving:

∙ Steamed jasmine rice or brown rice (optional)

∙ Extra spring onions, sliced

∙ Extra sesame seeds

∙ Fresh coriander (optional)

Method:

1. Wrap the tofu block in a clean tea towel, place on a plate, and weight down with something heavy for 15-20 minutes. Cut into 2cm cubes, toss with cornflour and salt until evenly coated.

2. Whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, hoisin sauce, and chilli oil. Mix the cornflour with water to make a slurry and set both aside. Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes until golden.

3. Heat 2 tablespoons oil in a large wok over medium heat. Add the tofu in a single layer and cook for 2-3 minutes per side, turning carefully until pale golden all over. Transfer to a plate.

4. Add the remaining oil to the wok, then stir-fry the onion wedges and white spring onion bits over high heat for 2 minutes. Add both peppers and cook for another 2-3 minutes until tender but still crisp. Toss in the garlic, ginger, and chilli, stir-frying for 30 seconds.

5. Return the tofu to the wok with the veg. Pour over the sauce and toss everything together. Let it bubble for 30 seconds, then pour in the cornflour slurry. Keep stirring for 1-2 minutes whilst the sauce thickens into a glossy coating. Add the green spring onion bits and half the sesame seeds, give it a final toss.

6. Serve immediately over steamed rice (optional but honestly it's great on its own), scattered with the remaining sesame seeds, extra spring onions, and fresh coriander and enjoy!.​​​​​​​​​​​​​​​​