This Sesame Tofu is tender on the inside, perfectly crispy on the outside, and showcases the best of plant-based cooking.
When I really think about it, sesame tofu is probably the reason I didn’t starve during the four years I went completely vegan. After subsisting solely on hummus and pita, and way too many PB&J and banana sandwiches to count, I wanted to branch out and experiment with some new dishes. Did I attempt to make a few tofu concoctions at home without any solid recipes and end up spending way too much money on wasted groceries? Guilty. Whatever it was I made in my kitchen that day, we won’t discuss. Let’s just say it wasn’t pretty.
One night, though, while I was browsing the ready-made dishes at a health food store, I came across an appealing-looking sesame tofu. After ordering a container of it, I proceeded to eat the whole thing in the car—and the rest is history. Eventually, I learned how to properly prepare tofu, and became pretty good at making sesame tofu at home. But it definitely took baby steps.
This recipe takes just over half an hour to whip up the most delicious sesame tofu. Every bite is beautifully savory. It’s crispy on the outside, and the interior has an almost creamy, custard-like consistency. No takeout required.
Is Sesame Tofu Healthy?
The main ingredient in this recipe is tofu, a soybean curd, which is a great source of plant-based protein. This dish is also 100% vegan. There are a few adjustments you can make to suit your specific dietary needs. If you’re looking to reduce the sugar content, feel free to cut the sugar by half, omit it altogether, or substitute it with a small dash of stevia. Keep in mind that sugar substitutes are much sweeter than regular sugar, so they may alter the overall flavor of the dish. To keep the sodium low, you can opt for low-sodium soy sauce, tamari, or even coconut aminos. You could also add veggies to the dish, such as onions, bell peppers, or carrots, to increase the nutritional profile.
Cornstarch Is Key When Preparing Tofu
Coating tofu with cornstarch is a useful trick that dramatically improves the texture and bite, especially in dishes like this one. When tossed with cubed tofu, the cornstarch absorbs excess moisture and creates a light coating that yields that perfect crispy exterior when cooked. This is essential because even firm tofu, by itself, has a soft and spongy texture that isn’t prone to crisping up. Whether you’re deep-frying, pan-frying, or baking, cornstarch is key to achieving that gorgeous crispy texture.
How do I store leftovers?
To store, keep the sesame tofu in an airtight container in the fridge for up to 4 days. Keep in mind that the crispy texture will be best when the dish is freshly made. If you’re able to keep the tofu and most of the sauce separate, that will yield the crispiest leftovers. You could also technically freeze the leftovers in an airtight container for up to 3 months, but the texture of the tofu is likely to become chewier and spongier upon thawing.
Serving Suggestions
Obviously, this sesame tofu is excellent when served on a bed of Steamed Rice, but there are numerous other ways you can enjoy this dish. If you’re looking for lower-carb options, you can serve it with delicious Cauliflower Rice or Steamed Broccoli. I also really love this recipe for Soba Noodles, which would be a wonderful backdrop for this sesame tofu. Add these addictive Sugar Snap Peas to the menu, and it looks to me like you’ve got a terrific meal!
Ingredients
- 1 16-ounce block extra-firm tofu
- 3 tablespoons cornstarch divided
- 3/4 teaspoon paprika
- Dash of salt
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1-inch piece ginger peeled and minced
- 4 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons toasted sesame oil
- 2 teaspoons rice vinegar
- 3 tablespoons packed dark brown sugar
- 2 tablespoons sesame seeds
- Pinch of red pepper flakes
- Green onions chopped (for garnish)
- Cooked rice for serving
Instructions
- Remove the tofu from its package, drain, and press it for about 15 minutes. Then cut the tofu into bite-sized pieces and toss gently with 2 tablespoons of cornstarch, paprika, and a dash of salt.
- Heat the vegetable oil in a large nonstick pan over medium heat. Add the tofu in a single layer, and fry until golden and crisp, about 3-4 minutes per side. Remove the tofu and set aside.
- In the same pan, add the minced garlic and ginger. Sauté for about 1-2 minutes until fragrant. Stir in the soy sauce, toasted sesame oil, rice vinegar, and dark brown sugar.
- In a small bowl, mix 1 tablespoon of cornstarch with 1-2 tablespoons of water to create a slurry, then add to the pan. Stir constantly until the sauce thickens, about 3-5 minutes.
- Return the fried tofu to the pan and toss to coat evenly with the thickened sauce. Sprinkle with sesame seeds, a pinch of red pepper flakes, and the chopped green onions. Serve immediately over cooked rice.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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