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Sesame Chik’n

Prep Time: 30 hours

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 4 servings


2 - 14oz extra firm tofu, drained and dried (wrap with paper towel and squeeze excess liquid, do this twice)

4 tablespoons cornstarch

2 teaspoons onion powder

1 teaspoon garlic powder

2 tablespoons oil (your favorite oil)

½ cup soy sauce or tamari

1 tablespoon sesame oil

¼ cup water

4 teaspoons agave nectar

1 teaspoon rice wine vinegar

3 teaspoon cornstarch


Once your tofu is drained, slice the blocks into cubes and place into a large bowl. Sprinkle cornstarch, onion powder, and garlic powder on top and gently toss, make sure all the tofu pieces are covered.

In a large skillet, over medium high heat add oil. Once oil is hot, add the tofu to the skillet and let brown on all sides, approximately 5-8 minutes.

While tofu is frying, whisk the remaining ingredients (sesame oil, soy sauce, water, agave nectar, rice wine vinegar, and cornstarch) for the sauce together.

Once the tofu is browned and crisp on all sides, add the sauce to the skillet. The sauce will start to thicken immediately. Stir the tofu to coat all the pieces with the sauce. Sprinkle with sesame seeds for added flavor and texture.

Serve with rice and broccoli.

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