Learn how to make restaurant-style crispy tofu coated in a sweet and savory sesame sauce. The secret to achieving that perfect crispy exterior while maintaining a tender inside lies in proper tofu preparation and cooking technique.
Ingredients & Equipment
For the Tofu:
- 1 block (14 oz) extra-firm tofu
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil
For the Sauce:
- 1/4 cup soy sauce
- 3 tablespoons maple syrup or honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons sesame seeds
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For Serving:
- Steamed rice
- Sliced green onions
- Extra sesame seeds
- Steamed broccoli
Equipment Needed:
- Tofu press or heavy books and towels
- Large non-stick skillet
- Small saucepan
- Mixing bowls
- Paper towels
- Measuring cups/spoons
Step-by-Step Instructions
- Press Tofu (30 minutes)
- Drain tofu and press between towels
- Place weight on top
- Change towels halfway through
- Cut into 1-inch cubes
- Prepare Coating (5 minutes)
- Mix cornstarch, salt, and pepper
- Toss tofu cubes in mixture
- Ensure even coating
- Cook Tofu (15 minutes)
- Heat oil in non-stick skillet
- Add tofu in single layer
- Cook each side until golden
- Remove to paper towels
- Make Sauce (5 minutes)
- Combine sauce ingredients except cornstarch
- Bring to simmer
- Add cornstarch slurry
- Cook until thickened
- Combine (2 minutes)
- Return tofu to pan
- Pour sauce over
- Toss gently to coat
- Sprinkle with sesame seeds
Pro Tips
- Press tofu thoroughly for best texture
- Don’t skip the cornstarch coating
- Use high heat when cooking tofu
- Don’t crowd the pan
- Toss with sauce just before serving
Variations
Sauce Options:
- Add chili oil for heat
- Include hoisin sauce
- Use teriyaki sauce base
- Add orange zest
Cooking Methods:
- Air fryer (370°F, 12-15 minutes)
- Baked (400°F, 25-30 minutes)
- Deep fried
- Pan-fried (as written)
Add-ins:
- Bell peppers
- Mushrooms
- Snow peas
- Carrots
- Baby corn
Storage & Reheating
Storage:
- Refrigerate up to 3 days
- Store sauce separately
- Keep in airtight container
Reheating:
- Air fryer: 350°F for 3-4 minutes
- Skillet: Medium heat until crispy
- Avoid microwave (makes tofu soggy)
Troubleshooting
Problem: Soggy Tofu
- Press longer
- Use higher heat
- Don’t overcrowd pan
- Add sauce last minute
Problem: Sauce Too Thick
- Add water gradually
- Reduce cornstarch
- Heat more gently
- Whisk constantly
FAQs
What type of tofu should I use?
Extra-firm gives the best results.
Can I skip pressing the tofu?
Not recommended – pressing is key for texture.
How long should I press the tofu?
Minimum 30 minutes, ideally 1-2 hours.
Can I make this gluten-free?
Yes, use tamari instead of soy sauce.
This Sticky Sesame Crispy Tofu recipe proves that plant-based dishes can be just as satisfying as their meat counterparts. The key is taking time to properly prepare the tofu and creating a flavorful sauce. Remember, patience during the pressing and cooking process will reward you with perfectly crispy tofu!