This recipe is our vegetarian take on Sesame Chicken! The sauce isn’t exactly what you’d get from a Chinese Takeout restaurant, but it’s delicious and easy, so who’s counting? We opted to use broccoli for a more traditional flare, but snow peas, sliced carrots, sliced celery, and/or mushrooms would also be great vegetable additions/substitutions if you prefer something a little different. We also used a combination of regular and black sesame seeds for some colour contrast and to appease our whimsical nature. Lastly, we went with a traditional pairing and served our stir fry over white rice.
Time: 30 Minutes
- Firm or Extra Firm Tofu
- Corn Starch
- Duck Sauce
- Soy Sauce
- Sesame Seeds. We used white and black.
- Open your tofu pack, drain the excess water, and then wrap your tofu block in paper towels to remove as much moisture as you can.
- As your tofu sits in its paper towel wrap, cut your broccoli into florets, and lightly steam them (we used a microwave, but stovetop works too). The key is to get them to just start to soften, as they’ll finish cooking in your wok.
- Cut your tofu into cubes.
- Pour some corn starch into a large bowl, and toss your tofu in it to coat.
- Heat your oil in a wok (we used peanut oil, but pick whatever oil your allergies allow), and when it’s hot, add your tofu.
- Stir fry for a few minutes to get a good sear, and then add your broccoli…stir fry for another few minutes.
- Add your soy sauce, sriracha, and duck sauce, and stir to fully coat.
- Sprinkle on your sesame seeds, and stir them in to combine.
- Plate, devour, and enjoy!