Equipment
* optional
Ingredients
Tofu and Crust
- 400 g extra firm tofu, drained
- 30 g cornstarch
- 45 ml water, room temperature
- 15 ml soy sauce
- 40 g white sesame seeds, raw, unhulled preferred
- 40 g black sesame seeds, raw
- 30 ml neutral cooking oil
Vegetables and Sauce
- 150 g carrots, peeled
- 200 g baby spinach, washed and dried
- 10 g garlic, minced, about 2 cloves
- 10 g fresh ginger, peeled and grated
- 15 ml soy sauce
- 15 ml rice vinegar
- 5 ml sesame oil, toasted
- 15 ml neutral cooking oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 748 kcal
- Protein
- 32 g
- Carbohydrates
- 41 g
- Fat
- 56 g
- Fiber
- 12 g
- Sugar
- 7 g
- Sodium
- 973 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 15 g
- Potassium
- 1352 mg
- Calcium
- 1094 mg
- Iron
- 13.3 mg
- Magnesium
- 314 mg
- Phosphorus
- 585 mg
- Zinc
- 6.2 mg
- Vitamin A
- 1095 mcg
- Vitamin C
- 34 mg
- Vitamin E
- 2.7 mg
- Vitamin K
- 499 mcg
- Vitamin B6
- 0.9 mg
- Thiamin
- 0.56 mg
- Riboflavin
- 0.47 mg
- Niacin
- 4.2 mg
- Folate
- 268 mcg
- Water
- 365 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wrap the extra firm tofu in a clean kitchen towel or paper towels. Place it on a plate with a heavy pan on top, or use a tofu press, to press out excess moisture for 15 minutes.
In a wide, shallow dish, evenly mix the white and black sesame seeds. In a separate medium bowl, whisk together the cornstarch, water, and soy sauce until a smooth, thin batter forms without lumps.
Cut the pressed tofu into slabs about 1.5 centimeters thick. Dip each slab into the wet cornstarch batter, ensuring it is fully coated, then press firmly into the sesame seed mixture to adhere the seeds to all sides.
Heat 30ml of neutral cooking oil in a large non-stick skillet over medium heat until it reaches roughly 175 C or 350 F. Carefully place the breaded tofu slabs into the hot oil. Pan-fry for 4 to 5 minutes on each side until the seeds are golden, toasted, and fragrant. Transfer to a wire rack or paper towel-lined plate.
While the tofu is cooking or resting, use a chef knife to slice the peeled carrots into thin julienne strips.
In a separate medium skillet, heat the remaining 15ml of neutral oil over medium-high heat. Add the minced garlic, grated ginger, and julienned carrots. Saute for 3 to 4 minutes until the carrots are tender-crisp and aromatic.
Add the baby spinach, soy sauce, rice vinegar, and toasted sesame oil to the skillet with the carrots. Toss constantly for 1 to 2 minutes until the spinach is just wilted. Remove from heat immediately to prevent overcooking.
Divide the hot sauteed vegetables between serving plates. Top each mound of vegetables with the warm, crispy sesame-crusted tofu slabs. Serve immediately.
Chef's Notes
- Pressing the tofu is non-negotiable for a crisp crust; water is the enemy of adherence when frying.
- Using a cornstarch wet batter rather than a traditional flour-egg breading station ensures the sesame seeds stick beautifully while keeping the recipe entirely vegan.
- Cook the spinach right before serving as it releases moisture quickly as it rests, which can compromise the crispy crust on the tofu if plated too early.
- For enhanced presentation, cut your tofu into geometric triangles or small bite-sized cubes, adjusting the frying time down slightly.
Storage
Refrigerator: 3 days — Store tofu and vegetables in separate airtight containers. The sesame crust will lose its crispness.
Reheating: Pan-fry tofu in a dry skillet over medium heat until the crust crisps up again. Microwave vegetables until just warm.
Troubleshooting
Sesame seeds fall off the tofu during cooking
Cause: Tofu was not pressed enough or batter was too thin
Fix: Scoop up any loose toasted seeds from the pan and use them as a garnish on top of the finished dish.
Prevention: Ensure tofu is pressed thoroughly to remove water, and press the seeds firmly into the tofu slabs during breading.
Spinach releases too much water and makes the dish soggy
Cause: Spinach was overcooked or still wet from washing
Fix: Use tongs to lift the vegetables out of the pan, leaving the excess liquid behind.
Prevention: Dry spinach thoroughly in a salad spinner before cooking, and saute very briefly just until wilted.
Sesame seeds burn quickly in the pan
Cause: Skillet heat was too high
Fix: Reduce heat immediately and flip the tofu earlier than planned. Cannot reverse burning.
Prevention: Maintain medium heat and monitor carefully; sesame seeds burn easily due to their high oil content.
Cultural Context
This dish borrows from the Japanese technique of agemono (deep frying or pan-frying with a coating) applied to tofu, utilizing sesame seeds which have been cultivated and utilized for their aromatic oil in East Asia for thousands of years. The pairing with quick-sauteed spinach and carrots reflects modern, health-conscious culinary sensibilities while staying true to foundational Asian flavor profiles of soy, ginger, and garlic.
