Pan-Fried Sesame Tofu

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You can add any vegetables you like to this delicious Pan-Fried Sesame Tofu dish. Our favorites are steamed broccoli and cauliflower! Drizzle soy sauce over a bowl of tofu and rice for some extra flavor. You can also toss in some ramen noodles, soba noodles, or stir-fry noodles, depending on preference. This is one delicious and popular tofu dish that my family and I can’t ever get enough of! Watch out—you’ll be coming back for seconds and thirds! My Pickled Red Onions taste so good on top of this dish!

If you like tofu, you’ll love my Vegan Sesame Noodle Stir Fry, Bang Bang Tofu, and Tofu Tacos recipes!

How to Make Pan-Fried Sesame Tofu

STEP 1: Open the tofu and drain the water. Place the tofu on a few folded paper towels or dish towels to absorb the water. Cover the tofu with folded paper towels or a towel and place a large pot or plate on top for at least five minutes to help drain excess water. Place a heavy pot or dish inside the pot to help press the tofu. Press towels on the sides of it to remove excess water.

STEP 2: Chop the tofu into smaller pieces and add it to the bowl with the cornstarch and water. Mix around to coat the tofu.

STEP 3: Heat the canola oil in a deep pot over medium heat. Add half of the chives and all the sliced tofu. Let it cook for about 3 minutes before touching it. After 3 minutes, use tongs to flip them over and cook for 2-3 minutes, until golden and crispy.

STEP 4: To prepare the sauce, mix the ginger, soy sauce, sesame oil, honey, rice vinegar, garlic, and sriracha.

STEP 5: As soon as the tofu is golden brown and crispy on all sides, reduce the heat to low and pour in the sauce. Stir everything around until warm, about 2-3 minutes. Remove from heat and serve on top of hot rice. Top with remaining chives. Evenly spread the sesame seeds among the plates.

Other Delicious Add-Ons Include:

• Cilantro
• Carrots
• Radish
• Lime
• Ginger
• Wasabi

More plant-based recipes you’ll love!

Bang Bang Tofu

Vegan Sesame Noodle Stir Fry

Broccoli Cheese Casserole

Tofu Tacos

Cauliflower Tacos

Final Thoughts

Finally, if you make this Pan-Fried Sesame Tofu, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.

If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!

Pan-Fried Sesame Tofu

Elise McCollister

This is one delicious and popular tofu dish that my family and I can’t ever get enough of! Delicious cooked tofu topped with a savory Asian sauce and served over a bed of rice makes the perfect family dinner that is done in less than 20 minutes!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Dishes

Cuisine Asian, Chinese

Servings 4

Calories 226 kcal

Equipment

• Large pot

Ingredients

  

1x2x3x4x

• 14 oz. tofu extra-firm
• 2 tbsp corn starch mixed with 3 tbsp cold water
• 2 tbsp canola oil
• 6 chives chopped
• 2 tsp sesame seeds

Sauce

• 2 tbsp ginger freshly grated
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 1 tbsp rice vinegar
• 3 garlic cloves minced, or 1 tbsp
• 2 tsp sriracha

Instructions

 

• Open the tofu and drain the water over a sink. Place the tofu on a few folded paper towels or dish towels, to absorb the water. Cover the tofu with folded paper towels or a towel and place a large pot or plate on top for a few minutes to help drain excess water. Press towels on the sides of it to remove excess water.
• Chop the tofu into smaller pieces and add it to the bowl with the cornstarch and water. Mix around to coat the tofu.
• Heat the canola oil in a deep pot over medium heat. Add half of the chives and all the sliced tofu. Let it cook for about 3 minutes before touching it. After 3 minutes, use tongs to flip them over and cook for 2-3 minutes, until golden and crispy.
• To prepare the sauce, mix the ginger, soy sauce, sesame oil, honey, rice vinegar, garlic, and sriracha.
• As soon as the tofu is golden brown and crispy on all sides, reduce the heat to low and pour in the sauce. Stir everything around until warm, about 2-3 minutes. Remove from heat and serve on top of hot rice. Top with remaining chives. Evenly spread the sesame seeds among the plates.

Notes

• If you have leftovers, place them in an airtight container in the refrigerator for up to three days.
• Start a pot of rice as soon as you start making the tofu so it’ll be ready when the tofu is done.

Nutrition (per serving)

Calories: 226kcalCarbohydrates: 12gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.03gSodium: 561mgPotassium: 58mgFiber: 1gSugar: 5gVitamin A: 69IUVitamin C: 3mgCalcium: 142mgIron: 2mg

Did you try this recipe?Mention @elisemccollister or tag #elisemccollister!