This sesame ginger tofu has a crispy outer crust and is silky smooth on the inside. This simple tofu recipe is the perfect recipe to start with if you are new to cooking with tofu.
❤️ Why You Will Love This Recipe
- If you are looking for a meatless meal idea or a quick healthy snack, make this!
- Serve it as a simple side dish to steamed rice and vegetable stir fry.
- Or enjoy it as a healthy snack any time of the day.
- This pan-fried tofu recipe is suitable for anyone who loves good-tasting food.
- It is vegetarian, vegan, and gluten-free and can be made sugar-free (see our Substitution Notes below).
- It is a great summer recipe because it is quick to cook and can be enjoyed hot or at room temperature.
- Pan-fried tofu is faster to make than baked tofu, and you can have this ready in about 15 minutes.
👛 Cost to Make
Estimated cost AUD$ = $3.55 or $1.28 per serve
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Soft tofu - is creamy and smooth in texture compared to medium and firm tofu and easier to handle than silken tofu. However, if all you have is medium or firm tofu, use these, but these will not have the same creamy texture as soft.
Potato starch - is used to coat the tofu pieces to give them a dry surface for frying making them nice and crispy on the outside. If you do not have potato starch, use corn flour.
Vegetable oil - for frying, but you can use other neutral-flavored oils.
We like to use as little as possible to make the dish healthier and use the bare minimum when pan-frying, but you might prefer to shallow fry the tofu pieces.
Soya sauce - use light or dark soya sauce for this recipe but choose one that is diet-friendly if you have any restrictions.
Light soya sauce has more salt than dark soya sauce, and not every brand of soya sauce is gluten-free, so check the bottle before buying.
Rice vinegar - for flavoring the sauce. If you can not get rice vinegar, you could use white wine vinegar or white vinegar.
White sugar - to soften the vinegar tang, add more or less sugar to suit your taste.
Ginger - for the best ginger taste, use freshly grated ginger, not bottled ginger or ginger powder.
Sesame oil - adds a light nutty flavor.
Spring onions for garnishing and flavor, but you could also use chives.
We recommend using a nonstick frying pan because you can use less oil to make a healthier dish.
Step 1 - To make the sauce, place the sauce ingredients into a small bowl and mix well. Put aside.
Step 2 - Wrap the tofu in kitchen paper, place it on a microwave-safe container, and microwave for about 1 ½ minutes in the 600w range.
Microwaving soft tofu is an easy way to draw out moisture, and there is no need for pressing, which can squash and flatten soft tofu.
Step 3- Cut the tofu into bite-sized pieces arranging them in a single layer on a board lined with absorbent paper.
Step 4 - Use a dry absorbent towel and gently press down on the tofu to dry it as much as possible.
Step 5 - Evenly coat each piece of tofu with potato starch. We like to place the potato starch into a small sieve and dust it over the top of the tofu. Use as much potato starch as you need to coat each piece.
Step 6 - Place the vegetable oil into a non-stick frying pan and heat over medium heat. Add the tofu and cook on medium heat until both sides are brown. Transfer the tofu to serving plates and serve with the sauce.
💭 Recipe Tips
Use a non-stick pan, heat the oil on medium-low heat, and be sure it is hot before adding the tofu.
Leave the tofu to cook undisturbed for 3-4 minutes or until it unsticks itself from the bottom of the pan, then flip and cook the other side.
👪 Serving Size
A serving size is half of this recipe.
🍬 Calories Per Serve
Each serve has about 208 calories. It does not include the amount of oil used for frying because this will vary depending on how much you use.
Vegan - use beet sugar or use maple syrup.
Make it sugar-free - replace the sugar with your favorite artificial sweetener.
This dish is best eaten soon after making it hot or at room temperature.
If you have tried this or any other of my recipes, don't forget to come back and rate the recipe and leave a comment below, because I love hearing from you!
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📋 Recipe Card
Sesame Ginger Tofu
- 300 grams (10.58 ounces) of soft tofu
- 2 teaspoons potato starch
- 1 tablespoon vegetable oil
- 30 grams (1 ounce) spring onions finely sliced
- 1 tablespoon white sugar
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 1 ¼ teaspoon grated ginger
- 1 teaspoon sesame oil
Make the sauce
- Place all the sauce ingredients into a small bowl and mix well. Put aside.
Prepare the tofu
- Wrap the tofu in kitchen paper, place it on a microwave-safe container, and microwave for 1 - 2 minutes in the 600w range.
- Cut the tofu into bite-sized pieces arranging them in a single layer on a board.
- Use a dry paper towel and gently press down on the tofu to remove excess moisture.
- Evenly coat each piece of tofu with potato starch.
- Place the vegetable oil into a non-stick pan and heat over medium heat.
- Add the tofu and cook on medium heat until both sides are brown.
- Transfer the tofu to serving plates and sprinkle with sauce.