Sesame Crusted Tofu

Piece of tofu placed in dipping sauce with chopsticks.

This Crunchy and flavorful Sesame Crusted Tofu makes a tasty addition to almost any meal. It's soaked in a savory marinade, then coated in a panko-sesame seed mix, and served with a zesty dipping sauce. Each bite contains layers of flavor that you would never get from your usual takeout order.

Course Appetizer, Entree

Cuisine American

Prep Time 15

Cook Time 10

Marinating Time 30

Total Time 55

Servings People

Calories 263kcal

Author Melissa Huggins

Equipment

Large Skillet
3 Shallow Bowls

Ingredients

16 ounces extra firm tofu , drained & pressed (see note)
3 tablespoons tamari low sodium (sub soy sauce)
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 clove garlic , minced
4 tablespoons Cornstarch
4 tablespoons Aquafaba (liquid from a can of chickpeas)
3 tablespoons Panko Bread Crumbs
6 tablespoons Sesame Seeds 2 tablespoon Black & 4 tablespoon White
¼ teaspoon Salt
¼ teaspoon Black Pepper
2 tablespoons avocado oil or any oil with a high smoke point

Dipping Sauce (optional)

3 tablespoons lime juice , fresh-squeezed (more to taste)
2 tablespoons tamari low sodium (sub soy sauce)
1 tablespoon maple syrup or agave (more to taste)
1 clove garlic , minced
½ teaspoon red chili pepper flakes
1.5 tablespoons green onion , thinly sliced

US Customary - Metric

Instructions

Slice the tofu into ½-inch thick pieces (squares or rectangles - about 2x2 or 2x3). You should get between 6-8 pieces, depending on the tofu you choose. Arrange the tofu in a shallow dish (about 8X8).
Now prepare the marinade in a small bowl. Whisk together the tamari, rice vinegar, sesame oil, and minced garlic. Pour the marinade on the tofu and allow it to marinate for 30-60 minutes in the fridge. Flip midway through.
While the tofu is marinating, prepare the dipping sauce. Combine the lime juice, tamari, maple syrup, garlic, and red chili flakes. Whisk well to combine. Now add the green onion and gently whisk to combine. Set in the fridge. Taste and adjust flavors after it has marinated for a bit. You can add more sweetener, lime juice or tamari if it needs balancing.
When the tofu is almost done marinating, prepare the breading station. In a shallow bowl, combine corn starch, salt & pepper. In a second shallow bowl, place the aquafaba. In a third shallow bowl, combine panko bread crumbs and sesame seeds.
Pick up one piece of tofu out of the marinade, gently shake off any excess liquid, and press it into the cornstarch to coat lightly. Gently shake off excess. Now, dip it into the aquafaba and let the excess drop off. Now press the tofu into the panko breadcrumbs & sesame seeds. Press gently on all sides to coat well. Place the coated tofu piece on a plate and repeat the process until all pieces are coated. *Discard marinade.
Heat oil in a large pan over medium heat. Once the oil is hot and shimmering, carefully place the tofu in the pan, leaving a few inches in between each piece (work in batches if needed). Cook for 2-3 minutes on each side until the breading is crispy and golden brown.
Place the tofu pieces on a paper-towel-lined plate to absorb excess moisture. Garnish the tofu with spring onions and serve with steamed rice and dipping sauce if desired. Enjoy

Video

Notes

Pressing Tofu - wrap the block of tofu in a few paper towels and place it on a rimmed plate. Add a cast-iron skillet on top (or something equally heavy) and let it drain for 20-30 minutes. Pat dry to remove excess moisture on the surface. You can also use a Tofu Press to make it even easier. You can also use vacuum-packed tofu because it doesn't have to be pressed and it's ready to go.

Aquafaba (bean liquid) - I feel like the aquafaba is the best egg replacement for this particular recipe and the coating sticks really well to the tofu. You can save the chickpeas for another recipe or even freeze them. If you don't have any aquafaba, you can use soy milk instead.

Nutrition