Crispy Sesame Tofu Recipe

Tofu: Firm, drained, and pressed to remove excess moisture.

Soy sauce: Adds a salty, umami flavor to the tofu.

Sesame oil: Provides a rich, nutty aroma and taste.

Cornstarch: Helps create a crispy coating on the tofu.

Toasted sesame seeds: Adds a nutty flavor and crunch to the finished dish.

Vegetable oil: Used for frying the tofu to achieve a golden, crispy exterior.

When preparing tofu, ensure it is thoroughly pressed to remove excess moisture. This step is crucial for achieving a crispy texture. Use a tofu press or wrap the tofu in a clean kitchen towel and place a heavy object on top for at least 30 minutes. This will help the tofu absorb the marinade better and allow the cornstarch to adhere more effectively, resulting in a perfectly crispy exterior when fried.

• tofu - Substitute with tempeh: Tempeh has a similar texture and can absorb flavors well, making it a good alternative for tofu.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can provide a rich flavor, although it lacks the distinct sesame taste.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent similar to cornstarch.

• toasted sesame seeds - Substitute with chia seeds: Chia seeds can add a similar crunch and nutritional value.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the tofu to cool completely before storing. This prevents condensation, which can make the tofu soggy.
• Transfer the cooled tofu to an airtight container. If you have multiple layers, place a sheet of parchment paper between them to maintain their crispiness.
• Store the container in the refrigerator for up to 4 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to regain some of the crispiness.
• For freezing, place the cooled tofu on a baking sheet lined with parchment paper, ensuring the pieces are not touching. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the tofu to a freezer-safe bag or container. Label with the date and store for up to 3 months.
• To reheat frozen tofu, bake directly from frozen in a preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through and crispy.
• Avoid microwaving the tofu as it can make it rubbery and lose its delightful crunch.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover tofu on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, flipping halfway through, until the tofu is heated through and crispy again.

• Air Fryer Method: Preheat your air fryer to 375°F (190°C). Place the tofu in a single layer in the air fryer basket. Air fry for 5-7 minutes, shaking the basket halfway through, until the tofu is hot and crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Add the tofu and cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and crispy on all sides.

• Microwave Method: Place the tofu on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as other methods.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the tofu on a toaster oven tray lined with foil or parchment paper. Heat for 10-12 minutes, flipping halfway through, until the tofu is warmed and crispy.

• Knife: For cutting the tofu into bite-sized cubes.

• Cutting board: A surface to safely cut the tofu on.

• Mixing bowl: To whisk together the soy sauce and sesame oil, and to marinate the tofu.

• Whisk: For mixing the soy sauce and sesame oil together.

• Measuring spoons: To measure out the soy sauce, sesame oil, cornstarch, and vegetable oil.

• Frying pan: To cook the tofu until it is golden and crispy.

• Spatula: For turning the tofu cubes to ensure they cook evenly on all sides.

• Paper towels: To drain the tofu after pressing it.

• Plate: To place the tofu on after it has been cooked and before serving.

• Toasted sesame seeds: To sprinkle over the tofu before serving.

Prepare the tofu: Drain and press the tofu in advance to save time during cooking.

Marinate efficiently: Use a resealable bag to marinate the tofu cubes for even coating and easy cleanup.

Pre-measure ingredients: Have all ingredients measured and ready before starting to streamline the process.

Use a non-stick pan: A non-stick pan ensures the tofu cooks evenly and reduces sticking, saving time on cleanup.

Batch cooking: Cook larger batches of tofu and store leftovers for quick meals later in the week.