Sesame-Crusted Tofu

Tofu is always a treat in my house since I don’t make it very often.  One of my favorite things about tofu is that it’s kind-of like the vegan version of chicken breast, in that it’s a completely blank canvas for whatever you want to season it with.

Cooking tofu is a little bit of a process, but it isn’t difficult at all.  It’s quite sponge-like, so first you have to drain the water out (by letting it sit with a heavy object on top), and then you can add flavor back in (by marinating it).  I used a pretty basic marinade that packs a lot of flavor with just a few ingredients, by using things like soy sauce, garlic, and ginger.  Sesame seeds and sesame oil add a nice nutty flavor dimension, and fresh scallion as a garnish really brightens up the dish.

 Sesame-Crusted Tofu

Serves 4

1 (14 oz) block of extra-firm tofu

2 tablespoons sesame oil, divided

2 teaspoons rice vinegar

4 teaspoons soy sauce

2 large cloves garlic, grated on a microplane

1-inch piece ginger, grated on a microplane

1/8 teaspoon black pepper

1/4 cup chickpea flour/besan (or any flour you like)

2 tablespoons toasted sesame seeds

2 scallions, green and white parts, thinly sliced on an angle

To drain the tofu, put it on a paper towel-lined plate; cover it with another paper towel, and then a tray.  Weigh the tray down with a heavy object (such as a large can of tomatoes or beans) and let it drain for 30 minutes.

To make the marinade, whisk together 1 tablespoon of oil, vinegar, soy sauce, garlic, ginger, and black pepper in a medium bowl.  Cut the tofu in half so you have 2 blocks, then slice each block cross-wise into 6 equal slabs; put the sliced tofu in the marinade and let it sit in the fridge for 30 minutes, stirring occasionally.

Combine the flour and sesame seeds in a shallow dish; dredge both sides of each tofu piece in this mixture.  Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat; add the tofu and fry until golden on both sides, about 3 minutes per side.

Serve garnished with scallion.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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