Bean Curd Knots with Soy Sauce and Sesame Oil (Tofu Knots)
A super delicious way to cook bean curd knots, my new favourite thing to eat!
Ingredients
- 4.2 oz bean curd knots / tofu knots 120g
- 2 tablespoon sesame oil
- 1 garlic clove minced
- 2 teaspoon sesame seeds
- A pinch dry ginger
- 1 green onion chopped
- 3 tablespoon regular soy sauce
- ½ tablespoon brown sugar
- Chili oil to taste
- 1½ teaspoon black vinegar or any other vinegar
- Oil to pan fry the knots
Instructions
- If using dry tofu knots, add them to boiling water and cook from 2 to 5 minutes until they become soft and change colour. Do check the instructions on the package as the cooking method might vary. The most important part is the the knot in the middle becomes softer as it's the tougher part but doesn't undo itself. You can also soak them in warm but not hot water for a couple of hours until soft.Drain and remove any excess water.4.2 oz bean curd knots / tofu knots
- Heat the sesame oil in a small pan over medium-low heat.2 tablespoon sesame oil
- Mince the garlic with a garlic mincer or finely chop it with a knife. Chop the green onion into small rounds.Add garlic, ginger and green onion and sauté gently until fragrant and just golden for a couple of minutes, be careful not to burn them.1 garlic clove, A pinch dry ginger, 1 green onion
- Stir in the soy sauce, sugar and vinegar. Let the sugar dissolve and bubble for a few minutes to thicken slightly.3 tablespoon regular soy sauce, ½ tablespoon brown sugar, 1½ teaspoon black vinegar
- Taste: add more sugar for balance, vinegar for brightness.
- Heat a little oil in a pan and add the tofu knots, cook until slightly browned on both sides. I like to do this instead of just leaving them after boiling as it adds some more texture.Oil to pan fry the knots
- Pour the soy sauce over tofu knots and toss well. Garnish with sesame seeds and chili oil.2 teaspoon sesame seeds, Chili oil to taste
- I had them over rice and they were delicious!
Tried this recipe?Let us know how it was!