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.

  • 4Servings


  • 2/3 cup chopped scallions (white and light green parts)
  • 1 cup thinly sliced yellow bell pepper
  • 1 cup mung bean sprouts
  • 1/3 cup sesame seeds
  • 1 lb. extra-firm tofu, cut into 1/2-inch-thick slices (about 8 slices), drained well and patted dry
  • 4 Tbs. roasted garlic oil or olive oil
  • 1 1/2 Tbs. peeled minced fresh ginger
  • 1/4 cup rice vinegar


In medium bowl, mix scallions, bell pepper and bean sprouts. Evenly divide vegetables between 2 plates.

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.

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

  • Calories: 334
  • Carbohydrate Content: 10 g
  • Fat Content: 24 g
  • Fiber Content: 3 g
  • Protein Content: 15 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 18 mg