Description
This Crispy Sesame Tofu recipe features extra-firm tofu marinated in a flavorful blend of soy sauce, toasted sesame oil, rice vinegar, brown sugar, garlic, and ginger, then coated with a crunchy sesame seed crust and cooked to perfection in an air fryer or oven for a deliciously crisp texture. Served alongside vibrant snap peas, edamame, scallions, and drizzled with a spicy sriracha mayonnaise, it's a delightful plant-based dish that’s perfect for a wholesome meal.
Ingredients
For the Tofu Marinade
- 7 ounces extra-firm tofu, drained and cut into 4 slices (1/2-inch thick)
- 2 tablespoons soy sauce or tamari
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon light brown sugar
- 1 garlic clove, grated
- 1/2 teaspoon grated fresh ginger
For the Coating
- 1/3 cup white and black sesame seeds
- 1 egg, beaten
- Olive oil spray
For the Sriracha Mayo
- 4 teaspoons mayonnaise
- 1 teaspoon Sriracha sauce
For Serving
- Cilantro Lime Rice or Cauliflower Rice (as preferred)
- 1 cup snap peas, steamed and chopped
- 1/3 cup frozen edamame, steamed
- 1 scallion, chopped
- Tamari, for drizzling
Instructions
- Press the Tofu: Place the tofu slices on kitchen towels or paper towels and cover with another towel. Press gently to remove most of the water from the tofu. Transfer the pressed tofu to a shallow dish in a single layer.
- Prepare and Apply Marinade: In a small bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, brown sugar, grated garlic, and fresh ginger. Drizzle half of this marinade over the tofu slices, gently flip them, then drizzle the remaining marinade on the other side. Cover and refrigerate to marinate for 20 minutes up to 1 hour.
- Preheat Cooking Appliance: Preheat your air fryer to 400°F (204°C) or your oven to 425°F (218°C) to prepare for cooking the tofu.
- Coat the Tofu: Spread sesame seeds on a small plate. Beat the egg in a small bowl. Remove tofu slices from the marinade letting the excess drip off. Dip each slice first into the egg, then coat both sides evenly with sesame seeds using a fork. Place coated tofu on a plate. Spray one side lightly with olive oil, flip, and spray the other side. Discard leftover marinade.
- Cook in Air Fryer: Arrange tofu slices in a single layer in the air fryer basket without overcrowding. Cook for about 10 minutes total, flipping halfway through, until tofu is toasted and crisp on the outside.
- Alternatively, Bake in Oven: Place the tofu slices on a parchment-lined baking sheet in a single layer. Bake for 10 minutes, carefully flip the slices, and continue baking for another 10 to 15 minutes until the edges are golden brown and sesame seeds are crisp.
- Make the Sriracha Mayo: In a small bowl, combine mayonnaise and Sriracha sauce. Mix well and set aside for serving.
- Prepare the Serving Plate: Arrange the crispy tofu steaks with steamed snap peas, edamame, chopped scallions, and your choice of cilantro lime rice or cauliflower rice. Drizzle tamari over the vegetables and serve alongside the sriracha mayo as a dipping sauce.
Notes
- Pressing the tofu well is essential to achieving a crispy texture.
- Marinating longer (up to 1 hour) enhances the flavor absorption.
- You can substitute the egg with a vegan alternative for an egg-free version.
- If you don’t have an air fryer, baking in the oven is an excellent alternative.
- Adjust the Sriracha quantity in the mayo to suit your spice preference.
- Serve with rice or cauliflower rice for a lower-carb option.
