Sticky Sesame Tofu
Plus, some musings about burnout
This is my forever go-to foolproof sticky tofu recipe. At this point, I could probably make this in my sleep. It all comes down to the technique, which is mainly just tearing the tofu pieces by hand instead of slicing or chopping. If you’ve got good time management skills, you could freeze the block of tofu overnight and let it thaw on the counter for 6 hours before squeezing the water out. This will give you crispier tofu because you’re maximizing how much water you can squeeze out of it. I don’t mention this in the actual recipe because not everyone remembers to thaw frozen tofu — it’s not actually necessary to eat this; it’s just a preference. These measurements are purely for guidance, so if you’re more confident in the kitchen, feel free to mix things up with the seasoning. I like a little bit of heat, so adding a couple teaspoons of gochujang is perfect. I usually eat this tofu with rice and smashed cucumbers seasoned with Lao Gan Ma chilli crisp at least once a week.
Ingredients
1 block (350g) extra-firm tofu
2 garlic cloves, grated
1/3 cup cornstarch, plus more if needed
1/4 cup water
3 tablespoons soy sauce
2 tablespoons honey or maple syrup
1 tablespoon sesame oil
2 teaspoons gochujang
Kosher salt to taste
Sesame seeds and sliced scallions for garnish
Neutral oil
Instructions
Drain the excess liquid from the tofu by gently pressing it down using a clean tea towel or paper towel. Tear the tofu apart into 1-inch pieces using your hands. This will create natural crevices, helping the tofu have more texture.
Add the cornstarch to a large mixing bowl, then add the tofu pieces and toss them together until each piece is coated with the cornstarch.
Combine the grated garlic, soy sauce, honey, sesame oil, gochujang, a teaspoon of cornstarch, salt to taste, and water in a small bowl. Stir together until combined.
Heat oil in a heavy-bottomed skillet over medium-high, using just enough oil to cover the bottom of the pan. Once the oil is hot enough (use a wooden spoon or chopstick to check if the oil bubbles around it), gently add the coated tofu pieces into the pan by working with one at a time. Fry each side for 5 to 7 minutes or until golden brown and crispy, then remove them from heat using a kitchen spider or strainer. Transfer the cooked tofu in a bowl.
Lower the heat, then add the sauce to the pan, stirring constantly to ensure a smooth consistency. The sauce should coat the spoon. Add a bit more water if the sauce is too thick, and stir. At this point, feel free to taste the sauce and adjust the seasoning. Once the sauce is ready, add the tofu and toss everything together until each piece of tofu is coated in the sauce.
Remove the sticky tofu from the heat, then garnish with sesame seeds and sliced scallions. Serve with rice and enjoy while hot.
On Burnout
Since I submitted my manuscript for the cookbook, I’ve been feeling a little burnt out. I’ve barely read or written anything besides this newsletter and some freelance assignments; my attention span is getting shorter and shorter, and all I’ve wanted to do these past few weeks is hang out at a cottage and watch mindless television shows (and the new Dune trailer). I’ve been beating myself up over it these past few days. I’ve finished my manuscript, now what?
I’m restless, thinking about what’s next, and I kind of just want it to stop. I know it’s writers and artists tend to feel burnt out after a while, but I also think none of us can ever really rest until we work on something we like again. The constant thinking of what to do and coming up with ideas without really knowing where to start. With everything moving so fast around me, I’m afraid I’ll get left behind or have a good idea die because I didn’t act on it right away. I’ve got pages in my journal with half-baked concepts scattered around.
Everything’s in flux, and I’m trying to go through the motions, but I also keep resisting the need to rest. It seems as though I’ve forgotten how to do nothing and allow myself to slow down, how to actually treat my body with the care it needs, whether it’s through sleep, eating healthy, or gentle movement.
Sometimes, I feel like a sim character. Never really present and living in my head. Sometimes, I can’t feel a thing until Joe makes me laugh or when I accidentally burn my tongue from drinking hot tea. Like last week, I broke a glass trying to make iced matcha. Of course, it would break because I added ice and immediately poured piping hot matcha into the glass. What was I thinking?
Maybe I do need to rest after all.
My list of recommendations for the Philippines is finally here! Of course, these recommendations are all based on what I like and what I’ve done, so do your research on the area you’re visiting prior to booking any tickets.
Big Tune of the Week
It’s Club Renaissance weekend here in Toronto, so it’s only right to end with this.
ooooo making this THIS WEEK thank you!
This Sticky Sesame Tofu was delicious!