Saturday, September 28, 2013

Sesame Tofu


This tofu was exemplary! I could have sat down with the whole bowlful and happily eaten every morsel. As it  I stood, it was very difficult to walk away without taking another bite. After all, this recipe makes plenty of tofu for four servings.

I have cooked and eaten a lot of tofu--it is so versatile; this is officially my new favorite way to prepare it. And I will be experimenting with different sauces. I can't wait to try it with barbecue sauce.

I fried the tofu in peanut oil which imparts a very flavorful crunch all its own. If seasoned well before coating, these cubes would be lovely to add protein to a green salad.

Sesame Tofu
1 (one pound) package extra firm tofu
1/4 cup cornstarch
Oil for frying
1/3 cup honey
3 Tbsp. soy sauce
2 Tbsp. fresh ginger, grated
2 cloves garlic, minced
1/2 tsp. (or more) red pepper flakes
1 tsp. toasted sesame oil
2 Tbsp. rice vinegar
1 Tbsp. sesame seeds, toasted
4 scallions, finely sliced
Wrap the block of tofu in paper towels. Place on a cutting board and top with another board or a plate. Top with a can or something rather heavy, to press much of the water out of the tofu. Let sit for about 30 minutes.
Meanwhile, stir together in a small saucepan, the honey, soy sauce, ginger, garlic, red pepper, sesame oil, and vinegar. Simmer gently until ready to use. 
Unwrap the tofu, dry off, cut into bite sized cubes, and toss with the cornstarch to coat. Fry in about 1-inch of oil, which has been heated to 350 degrees, stirring and flipping until it is golden brown all over. Drain on paper towels.
Place the golden tofu cubes in a serving bowl. Pour over the sauce and add in the scallions and sesame seeds. Toss well but gently until all the tofu pieces are coated. Serve right away.


  1. I stopped by the other day, but failed to leave a comment, because well, you already know my feeling about tofu. But this I might enjoy, might......(looks reallllyyyy good though!)

  2. Melynda, I thought of you when I made this. I was going to call and invite you for dinner but remembered that you don't enjoy eating tofu. (I would still love for you to try some of MY tofu). Perhaps another night? Thanks for visiting and commenting.

  3. I used the freeze, boil, sautee method for crispy tofu in lieu of frying. The sauce was very good.

  4. Dear Pie, I'll have to remember that, thanks for letting me know. And thank you for your comment.

  5. This is honesty fantastic. I have lots of vegan friends I'm always inviting over for dinner. Always looking for great recipes. Definitely bookmarking this one. I used potato flour starch (it's a bit more authentic, and I had it on hand) instead of corn starch. Overall, delicious.

  6. I'm always looking for fantastic vegan recipes for my vegan friends. This is truly fantastic! I love this recipe. The cornstarch I substituted with potato flour starch (it's a bit more authentic, and I had it on hand) and it worked perfectly.

    1. I thought it was pretty fantastic myself! I'm making it again this week--we are not vegan or even vegetarian, just like to have a healthful and varied diet. Thank you for your comment.