Crispy Sesame Tofu
Sesame tofu is a quick and delicious main dish with crispy tofu covered in a sticky, sweet, and savory sauce. Try out this recipe to enjoy tofu with a bold flavor. {Vegan, Gluten-Free Adaptable}
No matter whether you’re looking for a plant-based meal or simply enjoy cooking with tofu, you can’t miss this sesame tofu recipe. Tofu is rich in protein, low in calories, and a fantastic vehicle for absorbing bold flavors. When paired with the rich sesame sauce, the result is a dish that’s both comforting and exciting.
Crispy Sesame Tofu Ingredients
- Chinkiang vinegar, or Chinese black vinegar
- Marinated tofu
- Sliced aromatics (green onion and garlic)
- Mixed sauce
- Cornstarch
How to Make Sesame Tofu
When you’re ready to cook the sesame tofu, drain the marinating liquid, then add the cornstarch to the bag you use to marinate the tofu. Flip the bag to coat the tofu.
Then pan-fry the tofu until golden crispy, then transfer to a plate. It’s important to take the tofu out of the hot pan to cool off a bit. The coating will crisp up and stay crispy longer once you add the sauce.
Next, sauté the aromatics with a bit of oil, pour in the sauce, and cook until it thickens.
Lastly, add back the cooked tofu and toss to coat well.
How to Serve Sesame Tofu
Serve sesame tofu over white rice for a quick lunch. You can also serve it as a main course with a soup, side dish, and an appetizer. To make a vegetarian meal, consider serving your sesame tofu with vegetables, rice, and noodles.
Notes
- The tofu tends to stick together because of the cornstarch, so separating it helps with the later cooking. However, you should not try to separate the tofu if using a carbon steel or cast iron pan, as doing so will break apart the tofu pieces. Wait until the bottom is fully cooked before flipping, and the tofu will release without issue.
Nutrition
Serving: 1, Calories: 337 kcal, Carbohydrates: 25.7g, Protein: 11.5g, Fat: 22g, Saturated Fat: 3.8g, Sodium: 765mg, Potassium: 233mg, Fiber: 1.6g, Sugar: 14.6g, Calcium: 272mg, Iron: 3mg
Recipe
- 1 block (16 ounces / 450 g) extra firm tofu (firm and medium tofu work as well)
- 2 tablespoons soy sauce
- 1 tablespoon peanut oil
- Cook over medium heat until the bottom turns golden, 4 to 5 minutes or so. If using a nonstick skillet, use a pair of chopsticks to separate the tofu as much as you can during this time (*Footnote 2). Flip to brown the other side, another 3 to 4 minutes until turning golden. Transfer the tofu to a big plate and turn to low heat.
- You should still have 1 to 2 tablespoons of oil in the pan. Wipe off any excess oil beyond that with paper towels if needed. Add green onion and garlic, then turn to medium heat. Cook and stir a few times until it releases fragrance.
- Stir the sauce again to dissolve the cornstarch completely. Pour it into the pan. Stir and cook until it thickens.
- Add back the cooked tofu. Stir to coat everything with the sauce, 30 seconds or so. Transfer everything to a big plate. Garnish with green onions. Serve hot as a main dish.
Author
Author: Maggie Zhu
Course
Course: Main
Cuisine
Cuisine: Chinese
Keyword
Keyword: Takeout
Prep Time
Prep Time: 15 minutes
Cook Time
Cook Time: 10 minutes
Total Time
Total Time: 25 minutes
Servings
Servings: 2 to 4 servings
Frequently Asked Questions
- Q: What is Chinkiang vinegar?
A: Chinkiang vinegar, or Chinese black vinegar, has a dry, tart flavor that is balanced by a malty umami and accented by a slightly woody and smoky aroma. - Q: Can I use regular brown vinegar instead of Chinkiang vinegar?
A: Yes, you can use rice vinegar instead. The dish will turn out a little milder, but still delicious. - Q: How do I store leftover sesame tofu?
A: Store leftover sesame tofu in an airtight container in the refrigerator for up to 3 days. Reheat before serving. - Q: Can I freeze sesame tofu?
A: Yes, you can freeze sesame tofu for up to 2 months. Thaw frozen sesame tofu overnight in the refrigerator or at room temperature for a few hours. Reheat before serving.
Note: The FAQs are just examples and may need to be adjusted based on the actual content of the article.