Equipment
* optional
Ingredients
Sesame Tofu
- 400 g extra-firm tofu, drained
- 30 ml tamari
- 10 ml toasted sesame oil
- 30 g cornstarch
- 40 g white sesame seeds
- 20 g black sesame seeds
- 30 ml neutral cooking oil
Vegetables
- 150 g carrots, peeled and julienned
- 200 g baby spinach, washed and dried
- 3 garlic, minced
- 15 g ginger, minced
- 15 ml tamari
- 5 ml toasted sesame oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 445 kcal
- Protein
- 11 g
- Carbohydrates
- 68 g
- Fat
- 17 g
- Fiber
- 13 g
- Sugar
- 21 g
- Sodium
- 181 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 5 g
- Potassium
- 1414 mg
- Calcium
- 429 mg
- Iron
- 7.0 mg
- Magnesium
- 195 mg
- Phosphorus
- 285 mg
- Zinc
- 2.5 mg
- Vitamin A
- 2071 mcg
- Vitamin C
- 24 mg
- Vitamin E
- 3.0 mg
- Vitamin K
- 47 mcg
- Vitamin B6
- 0.6 mg
- Thiamin
- 0.44 mg
- Riboflavin
- 0.24 mg
- Niacin
- 3.7 mg
- Folate
- 43 mcg
- Water
- 89 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the extra-firm tofu in a tofu press, or wrap it in paper towels and place a heavy skillet on top. Press for 15 minutes to remove excess moisture.
Transfer the pressed tofu to a cutting board and cut into even 2.5cm cubes.
Place the tofu cubes in a mixing bowl. Drizzle with tamari and toasted sesame oil, tossing gently to coat. Let marinate for 5 minutes.
In a separate wide mixing bowl, combine the cornstarch, white sesame seeds, and black sesame seeds. Dredge the marinated tofu cubes in the mixture until evenly coated on all sides.
Heat neutral cooking oil in a large skillet over medium-high heat until the oil reaches approximately 175C or 350F. Add the coated tofu cubes in a single layer. Fry for 8 minutes, turning occasionally with a spatula, until a golden, crispy crust forms. Remove from the pan and set aside.
In the same large skillet, reduce the heat to medium. Add the minced garlic and ginger, and saute for 1 minute until fragrant.
Add the julienned carrots to the skillet and saute for 2 minutes until slightly tender. Add the baby spinach, the remaining tamari, and the remaining toasted sesame oil. Toss continuously for 2 to 3 minutes until the spinach is fully wilted.
Divide the sauteed spinach and carrots evenly among plates. Top with the crispy sesame-crusted tofu cubes and serve immediately.
Chef's Notes
- Pressing the tofu is non-negotiable for a crisp exterior. Excess water causes the cornstarch coating to steam from the inside out, ruining the crunch.
- Be gentle when tossing the tofu in the sesame seed mixture. Use your hands to press the seeds lightly into the tofu surfaces to encourage better adhesion.
- If preparing for a gluten-free diet, double check that your tamari is certified gluten-free, as some brands process wheat in the same facility.
Storage
Refrigerator: 3 days — Store tofu and vegetables in separate airtight containers. The crust will lose its crunch in the refrigerator.
Reheating: Reheat tofu in an oven or air fryer at 190C to re-crisp. Microwave the vegetables briefly until warm.
Troubleshooting
Sesame seed crust falls off the tofu in the pan
Cause: Tofu was too wet before dredging, or turned too early in the pan
Fix: Scoop loose seeds out of the oil to prevent burning and use as a garnish later
Prevention: Ensure tofu is thoroughly pressed and give the crust time to set before turning
Sesame seeds taste bitter and look black
Cause: Oil temperature was too high, burning the seeds
Fix: Cannot be fixed
Prevention: Monitor pan heat carefully and adjust down if the seeds color too quickly
Cultural Context
Coating ingredients in sesame seeds before pan-frying is a widely celebrated technique across East Asian cuisines, providing a rich, nutty flavor profile and contrasting texture. Pairing dense, crispy proteins with quick-stir-fried greens reflects traditional meal composition, balancing heavy and light elements.
