tofu with a sweet tamari sauce

27th June 2009


This is one of my favourite tofu dishes.  It was introduced to me by my dear friends and neighbours, Anna and Leon.  This dish is even better when you make your tofu, which involves the process of soaking, blending, and cooking soybeans and mixing them with a natural solidifier (nigari or lemon juice).

The sauce is delicious served over an equal mash of potato and sweet potato, a crisp green salad, and brown rice.

tofu with a sweet tamari sauce


1 block of tofu, cut into 4cm squares

½ cup whole-spelt flour

1 Tbsp each white & black sesame seeds

peanut oil for frying


¼ cup tamari

4 Tbsp water

1 Tbsp finely grated ginger

2 Tbsp mirin

2 – 4  Tbsp maple syrup


1.  Prepare the sauce; pour the sauce ingredients into a small saucepan and simmer, uncovered for 10 minutes -set aside.

2.  Prepare the tofu; combine the flour and sesame seeds together in a plastic bag. In stages, place the tofu into the bag and shake to cover in flour evenly. Any leftover flour can be kept in a plastic bag and stored in the freezer for use next time.

3.  Heat a deep skillet and cover with a bit of oil.  Don’t use too much. Add the tofu when the oil is hot, leaving a space in between. This may have to be done in stages. Turn over, fry until golden, then remove and place on a paper towel.

4.  When ready to serve, place tofu in a serving dish and pour over a little sauce. Leave the remainder to use as a side serving.


Shared goodness by Stacey

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