Sesame-Crusted Tofu

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Sesame-Crusted Tofu

Tofu is always a treat in my house since I don’t make it very often. (I love it, but the hubs…not so much, so it is a real rarity!)

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. There are so many possibilities.

Sesame-Crusted Tofu 2

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. Then you can add flavor back in by marinating it, seasoning it, or adding sauce for flavoring.

For this recipe, 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 3

Sesame-Crusted Tofu
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
  • 1 (14 oz) block of extra-firm tofu, drained
  • 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
  • ⅛ teaspoon black pepper
  • 4 tablespoons chickpea flour/besan (or any flour you like)
  • 2 tablespoons toasted sesame seeds
  • 2 scallions, green and white parts, thinly sliced on an angle
  1. 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.
  2. To make the marinade, whisk together 1 tablespoon of oil (reserving the other 1 tablespoon of oil for cooking later), the 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.
  3. 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.
  4. Serve garnished with scallion.

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  1. says

    I recently tried tofu, in fact in my last post I have the full story about it, and I agree with you. Because of its neutral taste you can create anything you want making many combinations of flavors. Sesame has a very unique and intense flavor and aroma thus goes perfectly with tofu!

  2. says

    Yummy! I actually didn’t like tofu up until I learned how to cook it properly(and press and marinate it too!). Now I love it! I love the sesame flavor yours must have from the seeds and the oil and it looks great :)

  3. says

    Oh, this looks SO good and healthy, Faith. :-) It reminds me of sesame-crusted halloumi I made a while ago – I still dream of that warm, nutty crust, so I know I’d love this. :-)

  4. says

    I’m not the greatest tofu fan, but did love it when I had it in the islands once and they prepared it in a similar manner. So pleased to find this recipe!

  5. says

    I am a long time fan of tofu (if that’s the right word) and extol it ad nauseum on my blog for just the reasons you espouse:you can make it taste like what you want it to. My favourite trick is to press out the liquid and cube it before brushing over a little oil and baking it, then adding it to other ingredients. Great texture this way with minimal added fat. This looks a lovely recipe, especially for those put off by the texture. You should be able to win over quite a few tofu-phobes with this.

  6. says

    Your tofu looks fantastic! I do not do allot with tofu either, only here and there…weird as a vegetarian I know. But I do like it and should do more with it :) Delightful recipe!

  7. says

    I made this over the weekend for three adults and two toddlers. I should have doubled it! Everyone LOVED IT! I used AP flour and had to skip the vinegar but added a dash of fish sauce in its place. I will absolutely make this again it was fairly easy and super delicious. Thanks!

  8. Virginia Dindy says

    It looks good . I’ll try it tonight. Never really like tofu, but this one might do it for me.

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