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Crispy, pan-fried tofu cubes tossed in a sticky, sweet, and savory sesame sauce. This popular Chinese-American dish is a fantastic vegetarian weeknight dinner, ready in under 30 minutes and perfect with steamed rice.
Prepare the Tofu
Make the Sesame Sauce
Fry the Tofu
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Crispy, pan-fried tofu cubes tossed in a sticky, sweet, and savory sesame sauce. This popular Chinese-American dish is a fantastic vegetarian weeknight dinner, ready in under 30 minutes and perfect with steamed rice.
This chinese_american recipe takes 30 minutes to prepare and yields 4 servings. At 266.16 calories per serving with 12.48g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Serve
Stir-fry some broccoli florets, sliced bell peppers, or snap peas in the skillet after frying the tofu and before adding the sauce.
Add 1-2 teaspoons of sriracha, chili garlic sauce, or a pinch of red pepper flakes to the sauce for a spicy kick.
Ensure you use gluten-free tamari instead of soy sauce. Cornstarch is naturally gluten-free, but check the label for cross-contamination warnings if you are highly sensitive.
For a lower-fat version, toss the coated tofu with 1-2 tablespoons of oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crispy.
Tofu is a complete protein, containing all nine essential amino acids, making it an excellent protein source for vegetarians, vegans, and anyone looking to reduce meat consumption.
Soy isoflavones found in tofu may help lower LDL (bad) cholesterol levels. Using heart-healthy oils and low-sodium soy sauce further contributes to the cardiovascular benefits of this dish.
Tofu is a good source of essential minerals like manganese, calcium, and selenium, which are important for bone health, antioxidant defense, and metabolic function.
One serving of this Sesame Tofu contains approximately 350-400 calories, depending on the amount of oil absorbed during frying and the specific brands of ingredients used.
Yes, Sesame Tofu can be a healthy dish. It's a great source of plant-based protein from tofu. To make it healthier, you can bake the tofu instead of frying to reduce the fat content and use low-sodium soy sauce.
The key to crispy tofu is removing as much water as possible. Press the tofu for at least 30 minutes. A thorough coating of cornstarch and frying in hot oil without overcrowding the pan are also crucial steps.
Absolutely. Simply substitute the soy sauce with an equal amount of gluten-free tamari or coconut aminos. All other ingredients are typically gluten-free.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The tofu will lose its crispiness. Reheat in a skillet over medium heat or in an air fryer to help restore some of the texture. Avoid the microwave, as it can make the tofu rubbery.
Extra-firm or firm tofu is highly recommended for this recipe as it holds its shape well during frying. Silken or soft tofu will fall apart and is not suitable for this dish.