Sesame Chicken (third photo)
3 Tbsp honey
2 Tbsp sesame seeds
2 Tbsp soy sauce
1 garlic clove
2 large egg whites
1/4 cup cornstarch
1 1/2 lb chicken, cubed into bite-size pieces
2 Tbsp oil
In small bowl combine honey, seeds, soy sauce and garlic.
In large bowl whisk eggs and cornstarch. Add chicken, season with salt and pepper. Toss to coat.
In large skillet heat 1 Tbsp oil over medium-high. Add half the chicken, cook until golden and opaque, about 6-8 minutes. Remove from skillet and repeat with other half . Return all chicken to pan. Add sauce and toss to coat.
Sesame Tofu (last photo)
1 package firm or extra firm tofu
1/3 cup honey
3 Tbsp tamari (substitute soy sauce if needed)
3 Tbsp ginger, finely chopped (I sub about half the amount of dried)
2 Tbsp sesame oil
2 Tbsp rice vinegar
2 cloves garlic
1-2 tsp red chile flakes
1/4 c cornstarch
oil for frying
2 Tbsp sesame seeds, lightly toasted
1 bunch sliced green onions, optional
Drain tofu in paper towels for 20 minutes. This removes the moisture so it is not soggy. To do this I slice the block of tofu into about 5-7 rectangular slices. Lay a few paper towels on a plate or something flat. Next, lay the tofu in a single layer over the towels and cover with more paper towels. Place another plate on top of it all and ideally, way it down with something like a big can.
Meanwhile make the sauce and keep warm.
After the tofu is drained, cut into bite-size cubes. Dust with the cornstarch. Heat oil over medium-high. Saute tofu until golden brown. Add sauce, sesame seeds and green onions.
The tofu recipe makes a lot of sauce. Use the extra over rice and veggies or just let the tofu swim in it. Or what I do is mix the extra in with the sesame chicken. That doesn't have as much sauce as the boys would like so this helps!