Crispy Sesame Tofu

This crispy sesame tofu is extraordinarily good. Its sesame crust is a flavourful, crunchy addition.

We are not vegans, but we like eating different things. And it must be admitted that tofu on its own has no real flavour, only texture.

You have to prepare it cleverly to give it a chance. This recipe gives it every quality needed to be loved! The soy marinade, which can last anywhere from fifteen minutes to six hours, is what gives tofu the flavour it lacks.

It goes well with a hot sauce, a wafu dressing, soy sauce, or a good mixed salad.

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What you need to make this crispy sesame tofu:

Firm tofu — its firm texture holds up well to the coating and to pan-frying; it's the one taking in all the flavour of the marinade.
Soy sauce — the marinade: 15 minutes to 6 hours, it's what gives the tofu the flavour it doesn't have on its own.
Flour — the first coating step, it lets the beaten eggs stick to the tofu slices.
Beaten eggs — the second step, they bridge the flour and the panko crumbs.
Panko crumbs and sesame seeds — the final coating step, they form the crunchy, fragrant crust that is the whole point of the recipe.
Olive oil — used to pan-fry the breaded slices until golden and crisp.

Why this crispy sesame tofu must be on your menu!

It finally gives tofu some flavour: the soy marinade fills in exactly what plain tofu is missing.
Even the most skeptical tofu doubters can be won over.
Faster than it looks: 20 minutes of prep, 10 of cooking, and even the shortest marinade (15 minutes) is enough.
Still a realistic weeknight meal.
Versatile at the table: it pairs with a hot sauce, a wafu dressing, soy sauce, or a good mixed salad.
It plays a different role depending on what you serve it with.
Easy to fit into a vegetarian or vegan weeknight rotation: built on tofu, with no meat or fish.
Handy for rounding out a meal where not everyone eats the same thing.

Crispy Sesame Tofu

Slices of firm tofu marinated in soy, crumbed in panko and sesame, and pan-fried golden.

Prep 20 min

Cook 10 min

Total time 45 min

Course: Snack Cuisine: Japanese Keyword: Crispy tofu Calories:

Ingredients

Servings: 4 servings

Instructions

Pat the tofu dry. Cut it into 8 slices across.
Pour the soy sauce into a large shallow dish. Lay in the tofu slices, turning them to coat well.
Marinate in the fridge for 15 minutes to 6 hours.
When ready to cook, set out three shallow dishes: one with the flour, one with the beaten eggs, one with the panko and sesame seed mixture.
Flour the tofu slices, then pass them through the eggs, and finally through the crumb.
Pour the oil into a hot pan. Over medium-high heat, cook the slices for 2 to 3 minutes on each side, until golden and crisp.

Nutrition (per serving)

Tips

Pat the tofu dry first of all: wet, it takes neither the marinade nor the coating.
The marinade can run to six hours, but fifteen minutes is enough for flavour.
Keep to the order flour, egg, crumb: skip the flour and the coating slides off.
Medium-high heat and not too many slices at once, or the crust stays pale.

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