This Ginger Sesame Tofu is made with tofu, sesame oil, soy sauce, maple syrup, ginger, garlic, sriracha, rice wine vinegar, scallions, and sesame seeds.
This Ginger Sesame Tofu is made with tofu, honey, sriracha, and soy sauce. There are a ton of benefits when it comes to eating tofu. Tofu is an anti-inflammatory, antioxidant and a great source of protein. In addition to having protein, it has magnesium, fiber, potassium and manganese. Tofu protects you from heart disease, diabetes, and even cancer.
I have had tofu that I disliked and I have realized it is all about the way you season and cook it. This tofu is cooked until crispy and then coated in a delicious sesame garlic sauce that coats and tastes so delicious. If you make this, you can serve this on a bao bun, the way I did, or with rice or noodles.
If you love this recipe, feel free to try my Air Fried Bok Choy and my Salmon Sashimi.
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Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Extra firm tofu
- Cornstarch
- Sesame oil
- Vegetable oil
- Soy sauce
- Water
- Maple syrup
- Ginger
- Garlic
- Rice wine vinegar
- Scallions
- Sesame seeds
See recipe card for quantities.
Instructions
Prepare tofu. Add the tofu on a plate with a paper towel below and on top of it. Place something heavy on it to squeeze out excess water inside the tofu and leave for 30 minutes. I used a large Dutch oven on the tofu. Slice the tofu into cubes and toss it in cornstarch. You can use a bag or a bowl.
Fry the tofu. Add oil in a large skillet on medium high heat and wait for it to shimmer. Place the tofu on and leave it to fry for about 4-7 minutes, undisturbed. Flip over with tongs and fry the other side the same way.
Make the glaze. Meanwhile in a bowl add the soy sauce, water, maple syrup, sriracha, ginger, garlic, vinegar, and cornstarch and whisk. Remove the pan from heat and pour in the sauce.
Hint: Serve on white rice or a bao bun.
Substitutions
Extra firm tofu: I love extra firm tofu because it is easiest to get it into a crispy consistency.
Cornstarch: If you would like to make this keto, use xantham gum. It will help thicken up the sauce.
Sesame oil: The sesame oil is such a great addition for the taste, and for cooking the actual tofu.
Sriracha: The sriracha is totally optional, but I totally suggest it if you like the spice, and if you can handle it!
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes or sriracha.
- Deluxe - add on rice, sushi, or bao buns.
- Kid friendly - add tofu into a sandwich.
Check out how to make Bao Buns without a Bamboo Steamer.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
Make sure to squeeze all the liquid out of the tofu with something heavy.
Ginger Sesame Tofu
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Ginger Sesame Tofu is made with tofu, cornstarch, sesame oil, soy sauce, maple syrup, sriracha, rice wine vinegar, scallions, and sesame seeds.
Ingredients
Tofu
- 14 oz extra firm tofu
- 2-3 tablespoons cornstarch (or xanthan gum)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
Glaze
- ¼ cup low-sodium soy sauce
- 3 tablespoons water
- 2 teaspoons maple syrup
- 1 ½ teaspoons sriracha
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- ½ teaspoon rice wine vinegar
- 2 teaspoons cornstarch (or xanthan gum)
Toppings
- Scallions, chopped
- Sesame seeds
Instructions
- Prepare tofu. Add the tofu on a plate with a paper towel below and on top of it. Place something heavy on it to squeeze out excess water inside the tofu and leave for 30 minutes. I used a large Dutch oven on the tofu. Slice the tofu into cubes and toss it in cornstarch. You can use a bag or a bowl.
- Fry the tofu. Add oil in a large skillet on medium high heat and wait for it to shimmer. Place the tofu on and leave it to fry for about 4-7 minutes, undisturbed. Flip over with tongs and fry the other side the same way.
- Make the glaze. Meanwhile in a bowl add the soy sauce, water, maple syrup, sriracha, ginger, garlic, vinegar, and cornstarch and whisk. Remove the pan from heat and pour in the sauce. Cover the tofu and serve on white rice or a bao bun.
Notes
- Make sure to remove from pan before adding the sauce, as it will caramelize quick because of the sugar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1
- Calories: 240.7
- Sugar: 2.9 g
- Sodium: 727.3 mg
- Fat: 15.2 g
- Saturated Fat: 2.3 g
- Carbohydrates: 15.1 g
- Fiber: 3.6 g
- Protein: 15.3 g
- Cholesterol: 0.0 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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