Golden-crusted Sesame Seeded Tofu
In the April 1998 issue of Martha Stewart Living magazine there was a recipe for Sesame Asparagus and Tofu. I ripped it out, and cooked it a hundred times in the twenty years since.
In the April 1998 issue of Martha Stewart Living magazine there was a recipe for Sesame Asparagus and Tofu. I ripped it out, cooked it a hundred times in the twenty years since, and still have the clipping. My technique has evolved a bit, and I like to use the seeded tofu component on (and in) all sort of things - grain bowls, wraps, or to top a plate of grilled vegetables. But, it's also perfect paired simply with boiled (or grilled!) asparagus or broccoli, or served over blanched green beans, as pictured here. A smear of favorite chile oil, or a shower of sliced scallions seals the deal.
A couple of tips! Be sure to use extra-firm tofu. Also, play around a bit. I call for sesame seeds here, but like to add hemp seeds to the mix on occasion as well.
A little side suggestion here - I also really love the seeded tofu served with this Spicy Sesame Coleslaw. So good, and you can make it ahead!
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Golden-crusted Sesame Seeded Tofu
- 12 ounces extra-firm tofu, drained and pat dry
- 2 tablespoon soy sauce or coconut aminos
- 4 tablespoons sesame seeds
- 1/2 tablespoon extra virgin olive oil
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Pat the tofu dry, and slice into 1/2-inch by 1-inch batons. Gently toss the tofu with the soy sauce, and allow to sit for a couple of minutes. Pour the seeds onto a plate. Pick up a tofu baton, dip one side into the seeds, and transfer to a another plate. Repeat with all the tofu batons.
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This is one of the few cases where I prefer to use a non-stick pan. Alternately, a very well-seasoned cast iron pan will work. Heat the oil over medium-high heat, and arrange the tofu, seeded side down, in the pan. Cook until golden on the bottoms, 4-5 minutes. Brown the remaining sides, and remove from skillet. Serve as is, or as pictured (over flash-boiled green beans), to top off a rice bowl, or over whatever roasted vegetables you might have going!
Serves 4.
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Comments
I just saw this for the first time and I am already addicted! So fast and easy. A perfect lunch, just served òver quinoa with a little leftover roasted broccoli. Oh, and chili crisp. Thank you so much!
Sounds like the perfect lunch Alene!
Heidi,
I’m hooked! I’m currently making this for the second time in 4 days. My mouth is watering, thinking of the delicious dinner I’ll be eating and the scrumptious leftovers that will await me. Many thanks for another fabulous, attainable recipe!
Glad to highlight it 🙂 Thanks for the note!
I have that clipping too! BTW, happy new year–your renewed blog activity has been noticed and I’m enjoying it so much.
Thanks Val! xx
This one of my favorite recipes! I have made it SO many times! It feels fancy yet is so fast and easy. I buy larger bags of sesame seeds at the asian grocery store so i always have them on hand. Makes a great sandwich, salad topper, snack, entree….
I was thinking about trying this on parchment in the oven. Have you ever tried it in the oven, or only stovetop? Thanks!
HS: Hi Denise, got for it!
I make this by cutting the tofu into 1/4 inch slices, and then again diagonally into triangles after cooking. I eliminate soy, dip into egg white, then seeds. Serve with nuoc cham dipping sauce.
is the soy sauce sufficient to make the seeds stick to the tofu? I’m thinking everything-bagel spice mix might also be delicious!
HS: Yes – it has worked for me all these years. And ABSOLUTELY re: the everything bagel seasoning. Brilliant idea!
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