- 1 Pack Firm Tofu
- ⅓ Cup Corn Starch or Flour
- ¼ Cup Onion (¼ Onion)
- ¼ Cup Carrot
- ¼ Cup Green Onion (2 Green onions)
- Some Oil for Frying
- Salt and Black Pepper
- 2 Tbsp Soy Sauce
- 3 Tbsp Water
- 2½ tsp Sugar
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1 tsp Sesame Seeds
- 1 Pinch Black Pepper
Rinse 1 pack of firm tofu in water once, and then wipe off the water with a paper towel.
Divide the tofu in half and then slice it into half inch pieces.
Sprinkle some salt and black pepper on both sides of the sliced tofu. Set it aside while you are preparing the other ingredients. This process helps pull the water out of the tofu and gives it flavor.
Finely chop the onion, carrot, and green onion to make ¼ cup of each.
Add 2 Tbsp of soy sauce, 3 Tbsp of water, 2½ tsp of sugar, 1 Tbsp of minced garlic, 1 Tbsp of sesame oil, 1 tsp of sesame seeds, 1 pinch of black pepper, and the chopped vegetables in a small bowl. Mix them all together to make the sauce.
Prepare ⅓ cup of cornstarch or flour. Cover the tofu with some cornstarch. Personally, I prefer to use cornstarch for better flavor and texture.
In a heated non-stick pan, add 1 or 2 Tbsp of oil, and then place the tofu in the pan.
Fry both sides of the tofu until they become golden brown on medium-high.
In a heated pan or wok, add the fried tofu and the sauce.
Fry for 5 minutes on high.
Occasionally stir gently. Be careful not to break the tofu. 5 minutes later, the sauce will thicken.