Crispy sesame tofu in a pan close up

This crispy sesame tofu is my take on a Chinese American style tofu dish, with golden tofu, a sticky sesame sauce, and plenty of green onion. It is not a traditional Chinese homestyle recipe, but I love how the crisp tofu and tangy sweet savory sauce come together in a way that makes dinner extra satisfying.

I created this recipe because I wanted a tofu dinner that was easy enough for a busy night but still exciting enough to put on my table, especially after a long day working at the studio, shooting and developing new recipes. I marinate the tofu, coat it with cornstarch, pan fry it until crisp, then toss it with garlic, green onion, sesame seeds, and sauce, and I can have it ready in minutes for lunch for me, my son, and my husband, since it makes 2 to 4 servings. Seriously, it does not get much easier than this!

What makes this version unique to me is the texture. I get crisp tofu, a sauce with more depth from Chinkiang vinegar, and a meal my family is always happy to eat without any complaints about skipping meat, especially when I pair it with other sides, which I recommend you not skip in the serving suggestions below. I hope you make it at home and share it with your loved ones too.

Sesame tofu served in a plate close up

Ingredients

This Crispy Sesame Tofu recipe does not use many ingredients, and these are all I need to make it work.

Ingredients for making sesame tofu

Tofu: I use extra firm tofu because it holds together best once I marinate and fry it. I coat it with soy sauce first, which season the tofu before the sauce even goes into the pan.

Sauce: I mix chicken broth, soy sauce, Chinkiang vinegar, Shaoxing wine, sugar, sesame oil, cornstarch, and toasted sesame seeds. I like this mix because it provides me with a sauce that is savory, sweet, tangy, and a little nutty all at once. Yum!

Stir fry: I use garlic and green onion for the final pan step.

Sesame tofu served in a plate

How to Make

1. Marinate the tofu: Pat the tofu dry and cut it into small pieces. Transfer it to a large zip top bag, add the soy sauce, and turn the bag a few times to coat the tofu. Let it marinate for 10 to 15 minutes while I prepare the other ingredients.

2. Prepare the tofu: Open the bag slightly and drain off all the liquid. Add the oil and cornstarch a little at a time, then toss the bag to coat the tofu.

Coating tofu with cornstarch

3. Mix the sauce: Combine the chicken broth, soy sauce, Chinkiang vinegar, Shaoxing wine, sugar, sesame oil, cornstarch, and toasted sesame seeds in a medium bowl. Stir until smooth.

4. Fry the tofu: Heat oil in a large skillet over medium high heat until hot. Add the tofu in a single layer and cook over medium heat until the bottom turns golden. Flip and brown the other side, then transfer the tofu to a large plate and turn the heat to low.

Pan frying tofu

5. Adjust the oil: Leave 1 to 2 tablespoons of oil in the pan. If there is too much oil, wipe off the extra with paper towels.

6. Cook the aromatics: Add the green onion and garlic, then turn the heat to medium. Cook and stir a few times until fragrant.

Saute aromatics

7. Thicken the sauce: Stir the sauce again so the cornstarch is fully dissolved. Pour it into the pan and cook until it thickens.

Thicken the sauce

8. Finish the dish: Add the cooked tofu back into the pan. Stir for about 30 seconds so the sauce coats everything, then transfer it to a large plate. Garnish with more green onion and serve hot.

Toss everything together

My Cooking Tips

Do not rush the first side: I let the tofu sit long enough to form a crust before I flip it. If I move it too early, the coating comes off more easily and the tofu does not brown as well.

Let the tofu cool briefly after frying: I always move the tofu to a plate before adding it back to the sauce. That short pause helps the coating crisp up and stay crisp longer.

Keep the coating light: I do not worry if every piece looks a little different after I add the cornstarch. The uneven coating gives me better texture once the tofu fries.

Stir the sauce at the last second: I always mix the sauce again right before pouring it into the pan. Cornstarch sinks quickly, and I want the sauce to thicken consistently.

Serving Suggestions

In my house, I typically serve this tofu over steamed white rice, it is a classic pair I highly recommend. On busy weeknights, I set the rice cooker going first, finish the tofu, and call dinner done. If I want one more dish on the table, I like adding my Baby Bok Choy Stir Fry or my easy spicy cucumber salad so dinner stays balanced.

When I want to make a bigger meatless dinner, I use this tofu as the main dish and add something filling on the side. I would pair it with my vegetarian chow mein or my delicious sesame noodles, especially when I have friends and family over and want the table to look a little fuller.

Crispy Sesame Tofu

Frequently Ask Questions

Can I use rice vinegar instead of Chinkiang vinegar?

Yes, you can. I still prefer Chinkiang vinegar because it gives the sauce a slightly smoky taste, but rice vinegar works when I want a milder result.

What pan do I use for this recipe?

I usually use a large skillet, and a nonstick pan makes the tofu easier to manage if I want to separate the pieces while they cook. If I use carbon steel or cast iron, I wait until the bottom is fully cooked before flipping so the tofu does not break apart.

How do I store leftovers?

I store leftovers in an airtight container in the refrigerator and eat them within 3 days. I reheat them in a pan when I can, because the tofu keeps a better texture that way. This storage timing is my practical guidance for the cooked dish. I do not usually freeze this one.

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Sesame tofu is a quick and delicious main dish with crispy tofu covered in a sticky, sweet, and savory sauce. Try out this recipe to enjoy tofu with a bold flavor. {Vegan, Gluten-Free Adaptable}

Crispy Sesame Tofu

By Maggie Zhu
No ratings yet
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 to 4 servings
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This crispy sesame tofu is a quick Chinese main dish with extra firm tofu, sesame seeds, and green onion in a sticky savory sweet sauce. I marinate the tofu, pan fry it until golden, and have it ready to serve to my family in less than 30 minutes.

Ingredients 

Tofu

  • 1 block (16 ounces / 450 g) extra firm tofu (firm and medium tofu work as well)
  • 2 tablespoons soy sauce
  • 1 tablespoon peanut oil (or vegetable oil)
  • 4 tablespoons cornstarch

Sauce

Stir fry

  • 1/4 cup peanut oil (or vegetable oil, or enough to coat the bottom of the pan)
  • 2 cloves garlic , minced
  • 2 green onions , sliced (reserve some for garnish)

Instructions

  • Marinate the tofu: Pat tofu dry with paper towels. Cut into 1/2” (1 cm) pieces and transfer into a large ziploc bag. Add the 2 tablespoons soy sauce. Gently flip the bag a few times to coat tofu with the liquid. Marinate for 10 to 15 minutes while preparing other ingredients.
  • Prepare the tofu: Once the tofu is marinated, open the bag just a little bit without letting the tofu fall out. Drain and discard all the liquid. Add the 1 tablespoon oil and 4 tablespoons cornstarch, a tablespoon at a time, then gently toss the bag to coat the tofu. It is OK if the tofu doesn’t get coated evenly.
  • For the sauce: Mix the sauce ingredients together in a medium-sized bowl.
  • To cook the stir fry: Heat oil over medium-high heat in a large skillet until hot. Add the tofu pieces in a single layer.
  • Cook over medium heat until the bottom turns golden, 4 to 5 minutes or so. If using a nonstick skillet, use a pair of chopsticks to separate the tofu as much as you can during this time (*Footnote 1). Flip to brown the other side, another 3 to 4 minutes until turning golden. Transfer the tofu to a big plate and turn to low heat.
  • You should still have 1 to 2 tablespoons of oil in the pan. Wipe off any excess oil beyond that with paper towels if needed. Add green onion and garlic, then turn to medium heat. Cook and stir a few times until it releases fragrance.
  • Stir the sauce again to dissolve the cornstarch completely. Pour it into the pan. Stir and cook until it thickens.
  • Add back the cooked tofu. Stir to coat everything with the sauce, 30 seconds or so. Transfer everything to a big plate. Garnish with green onions. Serve hot as a main dish.

Ingredient Substitution Guide

Notes

  1. The tofu tends to stick together because of the cornstarch, so separating it helps with the later cooking. However, you should not try to separate the tofu if using a carbon steel or cast iron pan, as doing so will break apart the tofu pieces. Wait until the bottom is fully cooked before flipping, and the tofu will release without issue.

Nutrition

Serving: 1serving, Calories: 337kcal, Carbohydrates: 25.7g, Protein: 11.5g, Fat: 22g, Saturated Fat: 3.8g, Sodium: 765mg, Potassium: 233mg, Fiber: 1.6g, Sugar: 14.6g, Calcium: 272mg, Iron: 3mg

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