Crispy Sesame Tofu with Vegetables

Sesame Tofu with Vegetables
Sesame Tofu with Vegetables. Getty
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: Serves 4
Ratings (5)

This recipe produces tofu with a crisp, flavorful coating. For the best texture, be sure to drain the tofu well.

What You'll Need

  • 1/3 cup sesame seeds
  • 1 pound extra-firm tofu, cut lengthwise into 8 slices, well-drained and patted dry (see note below)
  • 3 tablespoons vegetable oil
  • 1 small onion, thinly sliced
  • 1 medium red bell pepper, cored, seeded, and thinly sliced
  • 1 medium yellow bell pepper, cored, seeded, and thinly sliced
  • 1 1/2 tablespoons peeled, minced fresh ginger
  • 1 teaspoon
  • dark (Asian) sesame oil
  • 1 tablespoon
  • tamari or soy sauce

How to Make It

1. Place the sesame seeds on a small plate. Dredge the tofu slices in the sesame seeds to coat them on all sides.

2. In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the tofu and cook until golden brown, about 3 minutes on each side. Transfer the tofu to a serving platter.

3. Add the remaining tablespoon of oil to the skillet. Add the onion, bell peppers, and ginger and cook, stirring often, until the vegetables are softened, about 8 minutes.

Stir in the sesame oil and tamari. Remove from the heat. Serve the vegetables with the tofu. 


Recipe Notes and Tips

• Draining tofu simply means pouring off the water that the tofu is packed in. Pressing means to wrap it in cloth or paper towels to let it sit on toweling, weighted down, to force out the excess water within. There are several reasons for pressing the water out of tofu, including to make it firmer and chewier, to make room for it to absorb other liquids and seasonings, such as marinades and spice rubs, and to avoid diluting sauces and dressings.

• Tofu is made by separating soymilk into curds and whey (a thin, light-amber-colored liquid), pressing the curds together, cutting the resulting soy cheese into blocks, and packing them into the whey or water. The amount of whey pressed out of the soymilk curds during the tofu-making process is what ultimately determines its texture. Soft tofu (sometimes called Japanese-style tofu) has a soft consistency, which is great for making dips, dressings, and desserts. Firm tofu has a medium density and is the best type to use when making tofu salads and scrambled tofu. Extra-firm tofu is dense, holds sliced or cubes shapes well, and is ideal for cutlets and stir-fried dishes. Silken tofu has a soft, custard-like texture and is packaged aseptically in 10-ounce containers that do not require refrigeration. Although the silken variety comes in soft, firm, and extra-firm textures, they all are fairly soft and tender. 

Nutritional Guidelines (per serving)
Calories 309
Total Fat 25 g
Saturated Fat 3 g
Unsaturated Fat 12 g
Cholesterol 0 mg
Sodium 252 mg
Carbohydrates 11 g
Dietary Fiber 4 g
Protein 16 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)