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This mouth-watering Crispy Pan-Fried Sesame Tofu recipe combines savoury, sweet and tangy flavours. It’s all made directly in one pan in just 25 minutes and has 24 grams of protein per serving.
I am completely obsessed with this recipe! It’s become a standard weeknight meal in our house. SOOOOO good!!
Notes From My Kitchen
If you’ve been hanging around Choosing Chia for a while you know I’m a big fan of tofu recipes for quick and simple weeknight dinners. From Gochujang Tofu to my Easy Tofu Stir Fry, tofu is perfect for a protein-packed vegetarian meal.
When you’re looking for a vegetarian recipe that is packed with protein, ready in under 30 minutes and tastes delicious, Sesame Tofu is the way to go.
Many people think tofu is bland, but the truth is tofu is absolutely delicious when cooked properly and takes on amazing flavour from any sauce you add to it. I tested this recipe 5 times to get it just right with the perfect balance of sweet, salty and savoury. The tofu comes out crispy and is coated in the perfect sticky sauce.
Recipe Highlights
- Packed with flavour: Each cube of tofu is perfectly coated in a delicious sesame sauce and is crispy on the outside while still being soft on the inside. For another flavour-packed tofu dish also try my Sticky Tofu recipe.
- Ready in under 30 minutes: Perfect recipe for those busier weeknights when you don’t have a lot of time on your hands for dinner.
- High in protein: Just one small serving of this tofu has 12 grams of protein to keep you feeling full!
Key Ingredients
- Tofu: Extra firm or firm tofu work best. Save the soft tofu for my Vegetarian Mapo Tofu or my Korean Tofu Soup.
- Cornstarch: creates the crispy coating on the tofu and thickens the sauce.
*Full recipe ingredients and instructions are below in the recipe card.
How To Make Pan-Fried Sesame Tofu
Step 1: Drain the tofu and press out as much liquid as possible between two paper towels. Cut the tofu into cubes then toss in a bowl with cornstarch to evenly coat.
Step 2: Heat some oil in a pan on medium-high heat, then add half the scallions and sauté for a couple of minutes, then add tofu cubes cooking for 2-4 minutes on each side until golden brown. Don’t rush this process, otherwise, the tofu won’t become crispy.
Step 3: Prepare the sesame stir-fry sauce by mixing the sauce ingredients together. Make sure to start by mixing the cornstarch and cold water together, then add the rest of the sauce ingredients. This will prevent the cornstarch from becoming clumpy.
Step 4: Add the sauce to the pan of tofu and toss to evenly coat. Add the remaining scallions and sesame seeds. Serve right away so enjoy the tofu while it’s crispy!
Jess’s Tips
- Press out the liquid: paper towels are all you need with extra-firm tofu, so there’s no need for a tofu press.
- Use enough oil: tofu has almost no fat, so you need enough oil to coat the bottom of the pan for it to crisp up.
- Give the cubes space: use a large pan so the cubes aren’t touching. Crowded tofu steams instead of crisping.
- Be patient: let each side cook for 2 to 3 minutes before flipping. Rushing is the main reason tofu turns out soggy.
- Use a non-stick pan: tofu loves to stick, and a non-stick pan makes flipping much easier.
- Start your rice first: that way it’s ready as soon as the tofu is done. I love jasmine rice with this.
- Want to add veggies? Broccoli, bok choy, red peppers, snow peas, mushrooms or baby corn all work. Cook them in the pan for 3 to 4 minutes first, set them aside, then toss them back in with the sauce.
Frequently Asked Questions
You can, but it won’t get crispy and may break apart when you toss it in the sauce. It still tastes delicious. For crispy tofu, stick with firm or extra-firm!
It’s best to press as much liquid as possible out of the tofu before pan-frying to get the tofu extra crispy, but if you prefer not to you can skip this step.
Try These Tofu Recipes Next!
If you tried this Crispy Pan-Fried Sesame Tofu or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Crispy Pan-Fried Sesame Tofu
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main
- Method: Pan-Fry
- Cuisine: Asian
- Diet: Vegan
Description
Crispy Pan-Fried Sesame Tofu is packed with sesame flavour and ready in under 30 minutes and has 24 grams of protein per serving!
Ingredients
Stir Fry
- 1 pack extra-firm tofu
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 3 scallions, chopped
- 1 tbsp sesame seeds
Sesame sauce
- 1 garlic clove, minced
- 2 tsp minced ginger
- 2 tbsp tamari (or soy sauce, gluten-free if needed)
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1/2 tbsp cornstarch mixed with 1 tbsp cold water
Instructions
- Drain the tofu, and press it between two paper towels to remove as much liquid as possible.
- Cut the tofu into cubes and toss in a bowl with the cornstarch.
- Heat the vegetable oil in a pan on medium-high heat then add half of the sliced green onions and all of the tofu cubes. Let the tofu cook for 2-3 minutes on each side until golden brown.
- While the tofu is cooking, prepare the sauce by mixing the sauce ingredients together in a small bowl.
- Once the tofu is crispy on all sides, lower the heat to low and pour the sauce, sesame seeds and remaining green onions into the pan.
- Mix together until the tofu is evenly coated and served.
- Serve immediately. Optionally top with sliced green onions and sesame seeds.
Notes
- Press out as much liquid as possible with paper towels; extra-firm tofu doesn’t need a tofu press.
- Use enough oil to coat the bottom of the pan so the tofu can crisp up.
- Don’t overcrowd the pan, or the tofu will steam instead of crisp.
- Let each side cook for 2 to 3 minutes before flipping.
- A non-stick pan keeps the tofu from sticking.
- Add any veggies you love to make it more veggie-packed.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a skillet to bring back some of the crispiness.
Nutrition
- Serving Size: 1/2 of the reicpe
- Calories: 300
- Sugar: 13g
- Sodium: 400mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
All I can say is wow! I just couldn’t stop eating! I added baby corn and served over rice and it felt like I was at a restaurant. Amazing recipe, thank you so much for sharing.
So happy you liked the recipe Suzy 🙂
This was good, came together quickly. I made it with broccoli and rice on the side. I think I would double the sauce next time and I loved all of the fresh ginger:) thanks!
Happy you enjoyed it Melissa 🙂
Will make again! Added more ginger and mixed with chef Bai’s kung pao cauliflower and Trader Joe’s frozen spiral zucchini and mixed veg. Mixed with white rice. Yum!!!!
Happy you enjoyed the recipe!
This turned out awesome- thanks!
Happy you enjoyed it!
I’m wondering if this could be made a bit ahead of time and served at room temperature for a party? Would appreciate any thoughts or feedback. Thanks!
Hi Mathew- i wouldn’t recommend it. Tofu is always best served fresh and it won’t taste nearly as good at room temp
this is incredible, i blended cottage cheese to the sauce for extra protein. will definitely make again
So happy you enjoyed!
First time making tofu, and this recipe was perfect! Delicious and easy. Will definitely make it again. Thank you! ?
So happy you enjoyed it! 😀
5 star all day long. My husband and I are newer vegans and still learning how to cook a new way. We’ve not tried tofu much because it was weird mush, but this recipe… omg SO GOOD! We ate it all, then wondered if we should hit the market for more tofu and a second dinner. I’m using another tofu recipe from ChoosingChia tonight. Thank you Jess – I stan you sister. 🙂
I’m so happy you both loved it! Tofu is delicious if it’s cooked properly! 🙂
Fantastic!
Thank you! 😀
Loved this.
I’m going to have to try substituting cubed, pressed eggplant for the tofu.
Happy you enjoyed it! Sounds like it would be delicious with eggplant