Ginger Sesame Tofu

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.

What you will need

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!

How to make Ginger Sesame Tofu

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. 

Ginger Sesame Tofu

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• Author: Maxine Dubois
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Ginger Sesame Tofu is made with tofu, cornstarch, sesame oil, soy sauce, maple syrup, sriracha, rice wine vinegar, scallions, and sesame seeds. 

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Ingredients

Scale 1x2x3x

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

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Instructions

1. 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.
2. 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.
3. 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