Pan-Fried Sesame Tofu - Bravabod
Recipes

Pan-Fried Sesame Tofu

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 15" plus pressing

This 1-Pan Sesame Tofu is easy to make and tastes better than takeout! The tofu is pan-fried until crispy and then tossed in a delicious sweet and savory Asian-inspired sauce. And yes, this makes plenty of sesame sauce for serving.

How To MakeDiet Type: Plant-based

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Shopping List
    For the Tofu
  • 1 (16 ounce) block extra-firm tofu
  • 2 tablespoons cooking oil (such as avocado oil)
  • 3 garlic cloves, minced For the Sauce
  • 4 1/2 tablespoons coconut aminos (Note 1)
  • 1 1/2 tablespoons agave syrup, coconut sugar, maple syrup, or date syrup (Note 2)
  • 1 1/2 tablespoons sesame oil
  • 2 teaspoons ketchup (optional)
  • 2 teaspoons cornstarch
  • 2 teaspoon cold water
  • 1/8 + 1/16 teaspoon salt For Serving
  • scallions, sesame seeds, rice or cauliflower rice

Instructions
  1. Step 1: Remove the tofu from the packaging, draining out the liquid inside. Press the tofu using a tofu press, or cut it in half lengthwise and wrap each half in clean, absorbent towels. You can use paper towels or clean reusable ones. Set the wrapped tofu on a cutting board and then set something heavy on top of it. A heavy pan or book would work. Press out the moisture in this way for 15 to 20 minutes.
  2. Step 2: Remove the wet towels or the press from the tofu. Cut the tofu into cubes. You should get around 16 pieces per tofu block.
  3. Step 3: Stir together the cornstarch and cold water in a small bowl to make a smooth slurry. Set aside.
  4. Step 4: Heat the 2 tablespoon(s) of oil in a wide frying pan over medium-high heat. Once hot, add the tofu cubes in a single layer (they should sizzle when they touch the oil). Cook for 2 to 3 minutes on one side, then flip and cook for another 2 to 3 minutes. The sides should all be crispy and golden brown.
  5. Step 5: Lower the heat slightly and add the garlic. Cook the garlic for 30 seconds, or until golden.
  6. Step 6: Add the coconut aminos, sweetener of choice, sesame oil, optional ketchup, and salt to the pan with the seared tofu. Give the prepared cornstarch slurry a little stir if it settled and then stir it quickly into the pan with the sauce. Stir constantly as the sauce thickens. Once thickened, turn off the heat and top the tofu with scallions and sesame seeds.
  7. Serve: Enjoy immediately over a bed of fluffy rice and/or vegetables with the extra sauce poured over top.

Recipe Notes

Note 1: Coconut aminos can be substituted with low-sodium tamari in a pinch. To do so, use 2 tablespoons of tamari + 2.5 tablespoons of water to substitute the 4.5 tablespoons of aminos and reduce the salt to just a pinch or omit the salt entirely.

Note 2: Want it less sweet? Cut back the sugar to 1 tablespoon.

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Pan-Fried Sesame Tofu

PT15M 1 (16 ounce) block extra-firm tofu 2 tablespoons cooking oil (such as avocado oil) 3 garlic cloves, minced 4 1/2 tablespoons coconut aminos (Note 1) 1 1/2 tablespoons agave syrup, coconut sugar, maple syrup, or date syrup (Note 2) 1 1/2 tablespoons sesame oil 2 teaspoons ketchup (optional) 2 teaspoons cornstarch 2 teaspoon cold water 1/8 + 1/16 teaspoon salt scallions, sesame seeds, rice or cauliflower rice Gluten Free Vegan 3 Servings Ingredients:

3 Servings

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Takes 1 min