Crisp Black Sesame Tofu Recipe | Vegetarian Times Skip to main content

Crisp Black Sesame Tofu

This recipe produces tofu with a crisp, flavorful coating. For the best texture, be sure to use extra-firm tofu and drain it well. Regular sesame seeds work fine, but for a striking presentation, use black sesame seeds.



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⅔ cup chopped scallions (white and light green parts)
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1 cup thinly sliced yellow bell pepper
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1 cup mung bean sprouts
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⅓ cup sesame seeds
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1 lb. extra-firm tofu, cut into ½-inch-thick slices (about 8 slices), drained well and patted dry
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4 Tbs. roasted garlic oil or olive oil
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1 ½ Tbs. peeled minced fresh ginger
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¼ cup rice vinegar


  1. In medium bowl, mix scallions, bell pepper and bean sprouts. Evenly divide vegetables between 2 plates.
  2. Place sesame seeds on small plate. Dredge tofu slices in sesame seeds to coat on all sides. Heat 2 Tbs. oil in heavy skillet over medium heat. Add tofu and cook until golden brown, about 3 minutes per side. Evenly divide tofu between the 2 plates, leaning sesame tofu against vegetable mounds.
  3. Add remaining 2 Tbs. oil to skillet. Add ginger and cook over medium heat, stirring often, 1 minute. Stir in rice vinegar, bring to a boil, then remove from heat. Drizzle tofu and vegetables with pan sauce. Serve hot.

Nutrition Information: 

15 g
Total Fat: 
24 g
Saturated Fat: 
3 g
10 g
0 mg
18 mg
3 g
0 g
4 servings