For the sesame-crusted Tofu
- 1 block extra-firm tofu (16oz package) 2 tablespoons cornstarch
- 1/2 teaspoon gochugaru (korean chili flake or conventional red pepper flakes)
- 1/2 teaspoon garlic powder
- Pinch MSG (OPTIONAL)
- Salt to tate
- Freshly ground black pepper to taste
- 2-3 tablespoons white sesame seeds
- 2 tablespoons neutral oil, such as avocado
For the veggie stir fry
- 2-3 tablespoons neutral oil, such as avocado
- 3 green onions/scallions, the whites and light green thinly sliced 1-2" fresh ginger, cut into matchsticks
- 1/2 chopped red onion
- 2-3 cloves garlic, chopped
- 2-3 carrots, sliced into oblong coins
- 1 head broccoli, cut into florets
- 1 bell pepper, sliced
- 1 tablespoon chili garlic sauce
- 4-6 tablespoons teriyaki sauce
- 1 teaspoon toasted sesame oil
- Preheat the oven to 425°F. Press your tofu for about 30 minutes to get it extra dry. Pat with a paper towel, crumble into irregular pieces and toss with the rest of the tofu ingredients. Place in the oven around 30 minutes, or until it's crispy.
- When the tofu has had about 25 minutes in the oven, start stir frying the veggies. Add neutral oil to a pan or wok with the scallions, ginger, and red onion. Let them cook 1-2 minutes and become fragrant before adding the garlic.
- Cook a minute or so with the garlic before adding the rest of the veggies. Crank up the heat to medium-high and stir-fry until the veggies are almost done to your liking. (If you happen to finish before the tofu is ready, you can turn off the heat as your wait and take a quick break).
- When the tofu is done and crispy, add to the pan with the veggies, then add the chili garlic sauce and teriyaki sauce. Mix 1-2 minutes to coat in the sauce. Turn off the heat, drizzled over the toasted sesame oil, then serve immediately with rice.
Jeremy is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.