There are those who love tofu and those who hate it. And then there’s a small minority who fall somewhere in the middle. To me, wok-tossed tofu with a feisty sauce is good eating. Because tofu is pretty bland, it needs lots of flavor to get my attention. This tofu is lightly pan fried in a honey-sesame-sriracha-glaze. The sweet and spicy combination is always hit at my house. These crispy morsels are served piping hot straight from the pan with more lime wedges and sriracha on the side. A few drops of sesame oil, a sprinkling of chopped scallions and fresh Thai basil or fresh mint on top is also welcome here.
If you’re on the fence about tofu, I think you’ll find yourself enjoying it in a whole new way. If you’re interested in plant-based cooking, take a culinary exodus with this recipe. A simple meal can be had by serving it with some freshly steamed jasmine rice and a few sliced cucumbers tossed with a little lime juice and sea salt. My Persian chopped salad is a great sidekick too.
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Spicy Sesame Crusted Tofu
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Vegan, Vegetarian
Description
Crispy pan-fried tofu in a sweet and spicy honey-sesame glaze. Serve hot with lime wedges and sriracha.
Ingredients
- 15 ounce (425 g) package of extra firm tofu
- 1-2 limes, cut into wedges
- A couple of drizzles of honey
- 1/2 teaspoon smoked Spanish paprika
- A small drizzle of sriracha sauce
- 1/4 cup (60 ml) sesame seeds
- 1 tablespoon neutral tasting oil
- Sea salt
- Serving suggestions: steamed jasmine rice, sliced cucumbers, lime wedges, fresh mint, fresh Thai basil, diced scallions, sriracha sauce, a few drops of sesame oil
Instructions
- Slice the block of tofu horizontally in half and press it for 5-15 minutes to remove excess water by placing it between paper towels, topped with a plate and heavy objects.
- Remove the paper towels and chop the tofu into small cubes.
- In a bowl, combine the cubed tofu, sesame seeds, 1 tablespoon of oil, a drizzle of honey, smoked paprika, a drizzle of sriracha, and salt; toss and let stand for 5 minutes.
- Preheat a wok or nonstick pan over medium heat (approximately 350°F/177°C).
- Pan-fry the tofu until golden brown on all sides, adjusting heat as needed and tossing frequently to prevent burning.
- Once golden brown, transfer the tofu to a bowl and toss with more honey and fresh lime juice.
- Serve with sriracha sauce.
Notes
- For extra crispy tofu, press it for at least 15 minutes, or even freeze it for 30 minutes before pressing.
- To adjust the spice level, start with less sriracha and add more to taste.
- Leftover tofu can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 20
Frequently Asked Questions
How do I get the sesame crust to stick to the tofu?
Press the tofu firmly for at least 30 minutes to remove as much moisture as possible before coating it. A thin layer of cornstarch on the outside before pressing into the sesame seeds helps the crust adhere and also promotes browning in the pan.
What kind of tofu is best for this spicy sesame crusted preparation?
Extra-firm tofu is the right choice since it holds its shape during pressing and pan-frying without crumbling. Silken or soft tofu contains too much water and will fall apart before a crust can form.
How do I keep the sesame seeds from burning before the tofu is cooked through?
Use medium heat rather than high heat, and avoid pressing down on the tofu while it sears. If the seeds are browning too fast, lower the heat and cover the pan loosely for a minute to let the interior warm through.
