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Crispy Sesame Tofu

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This crispy pan-fried Sesame Tofu recipe is like a party in your mouth. It’s crispy, savoury, and sweet. Made with simple pantry staples, this plant-based tofu recipe is perfect for any meal of the day.

If you think tofu is boring, then I’m here to change your mind with this recipe. It’s so crispy, so you feel like you’re eating something indulgent, and the sauce is so good that you’ll want to lick the plate clean.

Close up of a bowl of rice with sesame tofu.

Because these tofu cubes are coated in cornstarch before being pan-fried in oil, I highly recommend you press your tofu beforehand so excess moisture is released. This way, the tofu can get crispier and stay crispy! The linked post will show you how to press your tofu without using a tofu press.

Ingredients You’ll Need

Ingredients needed to make crispy sesame tofu.
  • extra firm tofu — make sure to press the tofu beforehand.
  • cornstarch — the cornstarch coating will make the tofu crispy, and additional cornstarch will thicken the sauce.
  • oil — I use olive oil but you can use any neutral oil.
  • garlic — freshly minced garlic is ideal as I’m not a fan of pre-minced garlic.
  • soy sauce — use low sodium soy sauce.
  • sesame oil — I like pure sesame oil, but toasted sesame oil is fine as well.
  • maple syrup — be sure to use real maple syrup and not pancake syrup.
  • mirin mirin is a Japanese sweet rice wine, if you are unable to find it, you can try rice vinegar with extra honey.
  • sesame seeds and green onions as garnish.

How to Make Pan-Fried Sesame Tofu

cornstarch slurry.
sesame sauce in bowl.
  • Combine 1 tablespoon of cornstarch with 1 tablespoon of cold water to make a cornstarch slurry.
  • Add the minced garlic, soy sauce, sesame oil, maple syrup, mirin, and 1 tablespoon of water to the slurry. Stir until combined. Set aside for later.
  • Coat the cubed tofu with cornstarch.
  • Heat oil over medium-high heat in a large non-stick pan and add the tofu in a single layer. Cook them for 2 to 3 minutes per side or until golden.
  • Lower the heat to low, re-whisk the sauce from earlier, and then add the sauce to the pan. Toss to coat and cook until the sauce is thickened and fully coating the crispy tofu cubes.

Recipe Tips and Notes

  • Make sure the heat is lowered before adding the sauce, as the sauce can cook too fast before the tofu gets coated.
  • Make sure not to overcrowd the tofu. Use the largest pan you have. If the tofu cubes are touching, the cornstarch will cause them to stick together as it cooks.
  • If you prefer to bake the tofu, check out my Maple Soy Tofu recipe as it’s crispy but baked!
  • Always use extra-firm tofu. The softer the tofu, the more water content it has. They also won’t hold up well as you pan fry them.
A bowl of rice with crispy pan fried sesame tofu on top.

Make Ahead Tips

  • Meal prep: once cooled, store the crispy tofu in an airtight container for up to 4 days in the fridge. If you don’t let them cool, they will become soggy in the container. I meal prep my crispy tofu with jasmine rice but sesame tofu goes well with purple rice, coconut rice, and garlic scallion noodles as well.
  • Reheat: I love reheating these tofu in a container in the air fryer so they get even more crispy. Microwaving the sesame tofu will work as well.
A bowl of rice with crispy pan fried sesame tofu on top.

Sesame Tofu

This crispy pan-fried Sesame Tofu recipe is like a party in your mouth. It’s crispy, savoury, and sweet. Made with simple pantry staples, this plant-based tofu recipe is perfect for any meal of the day.

5 from 1 vote

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Rate

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Servings: 4 servings

Ingredients

For the Sauce

For the Tofu

  • 1 package extra firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 2 tbsp oil
  • sesame seeds and green onions, optional garnish

Instructions

  • Combine 1 tablespoon of cornstarch with 1 tablespoon of cold water to make a cornstarch slurry. Add the minced garlic, soy sauce, sesame oil, maple syrup, mirin, and 1 tablespoon of water to the slurry. Stir until combined. Set aside for later.

  • Coat the cubed tofu with 2 tablespoons of cornstarch.

  • Heat oil over medium-high heat in a large non-stick pan and add the tofu in a single layer. Cook them for 2 to 3 minutes per side or until golden.

  • Lower the heat to low, re-whisk the sauce from earlier and then add the sauce to the pan. Toss to coat and cook until the sauce is thickened and fully coating the crispy tofu cubes.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Calories: 242kcal | Carbohydrates: 17g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 364mg | Potassium: 199mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

Authour: Carmy

Course: Main Course

Cuisine: Asian

More Tofu Recipes

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