Sesame-Caramelized Tofu on White Rice Noodles
Crispy golden tofu cubes glazed in a sticky-sweet sesame caramel sauce, served over tender white rice noodles for a satisfying vegetarian main course.
Equipment
Ingredients
Main Ingredients
firm tofu (firm, drained, cubed)
400 g
white rice noodles (dry)
300 g
Sesame Caramel Sauce
ketchup
60 ml
soy sauce
45 ml
granulated sugar
30 g
rice vinegar
15 ml
sesame oil
15 ml
sesame seeds (toasted)
15 g
Instructions
Prepare Tofu
Drain and cube the tofu into 2 cm pieces, then pat dry with paper towels.
Mix Sesame Caramel Sauce
Combine ketchup, soy sauce, sugar, rice vinegar, sesame oil, and sesame seeds in a bowl.
Cook Rice Noodles
Cook rice noodles according to package instructions until al dente.
Fry Tofu
Heat oil in a pan and fry tofu cubes until golden and crispy on all sides.
Add Sauce to Tofu
Pour the sesame caramel sauce over the fried tofu and cook until the sauce thickens and coats the tofu evenly.
Serve
Divide cooked rice noodles between plates and top with glazed sesame-caramelized tofu.
Storage
Best eaten fresh. Sauce may thicken when stored; add splash of water when reheating.
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