Sesame-Crusted Tofu with Lemongrass-Orange Reduction Recipe | Vegetarian Times Skip to main content

Sesame-Crusted Tofu with Lemongrass-Orange Reduction

Serve these crispy cutlets with steamed greens. The bright citrus sauce also works as a tasty topping for roasted squash.


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1 16-oz pkg. firm tofu, drained
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6 Tbs. hulled sesame seeds

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2 tsp. toasted sesame oil
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1 large shallot, finely chopped (¼ cup)
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1 Tbs. minced fresh lemongrass
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1 Tbs. minced fresh ginger
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2 cloves garlic, minced (2 tsp.)
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¼ tsp. freshly ground black pepper
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¾ cup fresh orange juice
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½ cup low-sodium vegetable broth
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1 ½ Tbs. reduced-sodium tamari
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1 orange, supremed, for garnish (optional)


1. To make Cutlets: Press tofu between 2 cutting boards; tip boards over sink edge 30 minutes. Halve tofu crosswise into 2 slabs, then slice slabs into 2 cutlets.

2. To make Reduction: Heat oil in skillet over medium-high heat. Add shallot, lemongrass, ginger, garlic, and pepper; sauté 3 minutes. Whisk in juice, broth, and tamari. Reduce heat to medium-low, and simmer 5 minutes, or until slightly thickened.

3. Spread sesame seeds on plate. Dredge Cutlets in sesame seeds.

4. Heat oil in skillet over medium heat; add Cutlets. Cook 10 minutes, or until golden brown, turning once. Serve each cutlet with 3 orange slices (if using) and 3 Tbs. Reduction.

Nutrition Information: 

15 g
Total Fat: 
17 g
Saturated Fat: 
2 g
13 g
0 mg
292 mg
2 g
5 g
Serves 4

Comments on this Recipe

This looks delicious

I can't have oranges - is there something I can substitute for the orange juice?

Sesame seeds fell right off the tofu while frying… bummer.

The sauce is gross. I think it would be okay without the orange juice.

I put the sauce into a blender before serving. It was a hit.

do you have recipes without garlic?