Sesame Tofu Recipe- Vegetarian Sesame Chicken Recipe
2 14 oz. firm tofu packages
1/4 cup plus 1 Tablespoon of Braggs OR San-Js Wheat-Free Tamari Sauce
2 1/2 Tablespoons of rice vinegar plus 1 teaspoon
1 cup GF vegetable stock (I use bullion cubes)
1/2 cup sugar (I’d love to experiment with honey but haven’t yet. DH wants me to “keep it as it is, because it’s perfect!” Boys.)
1/4 cup cornstarch plus 1 tablespoon
2 egg whites, lightly beaten
1/2 cup oil (peanut preferred, if allergies don’t forbid)
2 teaspoons garlic, minced
1 teaspoons ginger, minced
1 1/2 serrano chili, minced
1/4 cup sesame seeds

Cooked short grain rice

Slice tofu in thirds horizontally and place between towels to drain for 30 minutes. (Or, you can just pat it dry if you’re in a hurry) Cut into bite sized pieces- you may wish to try pieces half the size of those pictured.

Measure out sugar, 1/4 cup of the tamari sauce, 2 1/2 tbsp. vinegar, and 1 cup vegetable stock into a medium bowl. In a separate bowl, combine chicken pieces, remaining 1 Tablespoon of wheat free soy sauce, and 1 teaspoon of vinegar. Place your tofu pieces in the bowl in the marinade and marinate for 30 minutes or longer. Drain marinade from tofu and reserve. In another bowl, whisk egg whites and cornstarch together until you have a smooth batter and immerse tofu bites in this batter.

Heat oil to medium-high in your wok. Add tofu bites in batter to oil in batches- make sure your tofu has plenty of room or they will stick together. Turn and fry until both sides are golden brown. Remove tofu to a draining rack fitted with paper towels, or put them directly on a plate with paper towels. Discard most of your oil from the wok and strain out any leftover bits.

Reduce your heat and add your garlic, ginger, and serrano chilies. Let them sizzle and when the garlic is starting to brown, add your reserved marinade (tamari etc.) and cook it for about fifteen minutes.

If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil( leave just a few tablespoons in the wok). Reduce the heat to med. Cook the garlic and pepper pods for about a minute. Then add soy sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Then take a little water and whisk in two teaspoons of cornstarch. Slowly whisk into your soy sauce mixture in the pan, let thicken over medium heat, and add in your fried tofu and sesame seeds, combining thoroughly.

Enjoy with some tasty rice and a light vegetable salad or stir fry. Yum!