How To Prepare Tofu Recipe
I absolutely love this crispy sesame tofu recipe because it’s super easy to make and packs a punch of flavor with its perfect blend of soy, sesame, and crispy goodness. Plus, the versatility of serving it on its own or adding it to salads or stir-fries makes it a go-to dish for any meal, satisfying my foodie cravings while being effortlessly cool and delicious!
I adore including protein-rich, adaptable tofu in my dishes. I whip up a firm tofu dish with a touch of soy sauce and a coat of cornstarch to achieve a crispy crust.
Vegetable and sesame oils add flavor and richness, while green onions and sesame seeds deliver a punch of savory goodness. If you’re feeling ambitious, chop up some fresh cilantro for an herby finish.
Here’s what you need to make my tofu recipe:
Ingredients
Tofu:
High in protein, low in calories, good for maintaining muscle.
Soy Sauce:
Contributes umami flavor, furnishes depth, offers antioxidants.
Cornstarch:
Absolutely vital for maintaining a clean snap, keeps the ochre drapes on your frittata, gluten-free.
Vegetable Oil:
Important qualities of cooking oil: High smoke point, neutral taste, healthy fats.
Sesame Oil:
Aromas are nutty, which intensifies the flavor.
The nuts are also a great source of healthy fatty acids.
Ingredient Quantities
- 14 oz (400g) firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Optional garnish: chopped fresh cilantro
Instructions
1. Press the Tofu
Position the firm tofu between two plates and weigh it down with a heavy object. Allow it to impinge for approximately 15-20 minutes to remove superfluous moisture, and then finish with a clean towel.
2. Cut the Tofu
After being pressed, the tofu should be sliced into pieces that are each 1 inch square.
3. Marinate the Tofu
In a bowl, mix the tofu cubes and soy sauce. Toss gently to coat and let sit for at least 10 minutes to absorb the flavors.
4. Coat with Cornstarch
Dust the marinated tofu with cornstarch. Place the tofu in a shallow dish and sprinkle the cornstarch over the top. Using a spatula, gently turn the tofu to dust all sides evenly without breaking it. The tofu will be crispy on the outside and custardy on the inside after cooking.
5. Heat the Pan
In a big non-stick frying pan, warm the vegetable oil over a medium to high flame until it’s shiny.
6. Cook the Tofu
Place the tofu that has been coated in the skillet in a single layer. Allow it to cook for three to four minutes on one side, then use tongs to flip it onto the other side. Let it cook for three to four more minutes. The secret to this dish is getting a nice crust on the tofu. If you need more time, don’t be afraid to let it go a minute or two longer.
7. Add Sesame Oil
After the tofu becomes crispy, drizzle sesame oil over and toss gently to coat.
8. Cook the Green Onions
Put the chopped green onions in the pan and fry them in oil for 1–2 minutes until they smell good.
9. Add Sesame Seeds
Drench the tofu in sesame seeds and mix it all together for another minute to slightly toast the sesame seeds.
10. Serve
Tofu can be eaten hot, and it is very delicious. You can serve it mains-style, completely unfancy as I’ve done here, or in something with more personality—like a stir-fry or salad, for example. Garnish it with cilantro, if that’s your thing. Or not. Serve with chopsticks. Or not.
Equipment Needed
1. Two plates
2. Heavy object (for pressing tofu)
3. Clean towel
4. Knife
5. Cutting board
6. Bowl (for marinating)
7. Shallow dish (for cornstarch coating)
8. Spatula
9. Non-stick frying pan
10. Stove
11. Tongs
12. Measuring spoons
13. Serving plate or bowl
14. Chopsticks (optional)
FAQ
- What is the best type of tofu to use for this recipe?For this recipe, use firm tofu, as it holds up well when cooking. It keeps its shape and, generally, its texture.
- Can I use another oil instead of vegetable oil?You can substitute vegetable oil with any neutral oil, such as canola or grapeseed oil. Yes, that’s right.
- How do I store leftover cooked tofu?Keep it in a no-exit container in the frig for up to 3 days. Serve it reheated.
- Can I make this recipe gluten-free?Substitute tamari in place of soy sauce to create a gluten-free version of the dish.
- What is the purpose of using cornstarch in this recipe?A crispy coating on the tofu when it is fried is created by cornstarch.
- Is sesame oil necessary?Sesame oil adds flavor, but you can omit it or use a drizzle of olive oil if you prefer.
Substitutions and Variations
Tofu, firm: For a denser texture, use extra-firm tofu.
Tamari or coconut aminos can be used for a gluten-free option instead of soy sauce.
Cornstarch: Arrowroot powder or potato starch can be an alternative thickener to cornstarch.
Vegetable oil: Good substitutes are canola oil or grapeseed oil.
Sesame oil: For a deeper flavor, use toasted sesame oil; if unavailable, omit.
Pro Tips
1. Freeze the Tofu Beforehand: For an even firmer texture, freeze your tofu overnight and then let it thaw before pressing. This will give it a chewier, meat-like texture and help it absorb the marinade better.
2. Use High Heat for Crispiness: Ensure the oil is hot before adding tofu to achieve a perfectly crispy exterior. You can test by adding a small piece of tofu; if it sizzles immediately, it’s ready.
3. Use a Baking Sheet for Even Coating: To ensure the cornstarch coats the tofu cubes evenly, place the tofu and cornstarch in a sealable bag or a lidded container and shake gently. This method helps avoid breaking the tofu.
4. Experiment with Marinades: Enhance the flavor profile by adding a splash of rice vinegar or a pinch of garlic and ginger to the soy sauce when marinating the tofu.
5. Garnish with Fresh Ingredients: For added freshness and flavor, consider garnishing with slices of fresh chili or a sprinkle of lime juice along with cilantro. This adds a vibrant contrast to the crispy tofu.
How To Prepare Tofu Recipe
My favorite How To Prepare Tofu Recipe
Equipment Needed:
1. Two plates
2. Heavy object (for pressing tofu)
3. Clean towel
4. Knife
5. Cutting board
6. Bowl (for marinating)
7. Shallow dish (for cornstarch coating)
8. Spatula
9. Non-stick frying pan
10. Stove
11. Tongs
12. Measuring spoons
13. Serving plate or bowl
14. Chopsticks (optional)
Ingredients:
- 14 oz (400g) firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Optional garnish: chopped fresh cilantro
Instructions:
1. Press the Tofu
Position the firm tofu between two plates and weigh it down with a heavy object. Allow it to impinge for approximately 15-20 minutes to remove superfluous moisture, and then finish with a clean towel.
2. Cut the Tofu
After being pressed, the tofu should be sliced into pieces that are each 1 inch square.
3. Marinate the Tofu
In a bowl, mix the tofu cubes and soy sauce. Toss gently to coat and let sit for at least 10 minutes to absorb the flavors.
4. Coat with Cornstarch
Dust the marinated tofu with cornstarch. Place the tofu in a shallow dish and sprinkle the cornstarch over the top. Using a spatula, gently turn the tofu to dust all sides evenly without breaking it. The tofu will be crispy on the outside and custardy on the inside after cooking.
5. Heat the Pan
In a big non-stick frying pan, warm the vegetable oil over a medium to high flame until it’s shiny.
6. Cook the Tofu
Place the tofu that has been coated in the skillet in a single layer. Allow it to cook for three to four minutes on one side, then use tongs to flip it onto the other side. Let it cook for three to four more minutes. The secret to this dish is getting a nice crust on the tofu. If you need more time, don’t be afraid to let it go a minute or two longer.
7. Add Sesame Oil
After the tofu becomes crispy, drizzle sesame oil over and toss gently to coat.
8. Cook the Green Onions
Put the chopped green onions in the pan and fry them in oil for 1–2 minutes until they smell good.
9. Add Sesame Seeds
Drench the tofu in sesame seeds and mix it all together for another minute to slightly toast the sesame seeds.
10. Serve
Tofu can be eaten hot, and it is very delicious. You can serve it mains-style, completely unfancy as I’ve done here, or in something with more personality—like a stir-fry or salad, for example. Garnish it with cilantro, if that’s your thing. Or not. Serve with chopsticks. Or not.