Last Updated on January 23rd, 2020

This dish tastes just like the sesame tofu that is served in U.S. Chinese restaurants. Honey, rice vinegar and red pepper flakes make it sweet, sour and spicy; sesame oil and seeds add sesame deliciousness. And the recipe takes no more than 20 minutes to put together.

This post was originally published on March 16, 2014.

My husband is a real master in the art of tofu-making so I am lucky to often find a delicious, large brick of it in the fridge.

Sometimes I make stir-fry with it but my favorite way to prepare tofu is this delicious sweet and sour sesame dish. It tastes just like the sesame tofu that is served in U.S. Chinese restaurants, which I always find to be one of the most delicious items on the menu.

The sour flavor in the sauce comes from rice vinegar, the spice from crushed red pepper flakes, and I sweeten the sauce with honey. (I find that honey works a lot better in savory dishes than sugar.)

How to make sesame tofu:

Step 1. The prep work for this dish is very simple, start by whisking together the sauce ingredients:

• 2 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 1 teaspoon freshly grated ginger
• 1 garlic clove (minced or pressed)
• 1/2 tablespoon sesame seeds
• 1 tablespoon sesame oil
• 2 tablespoons honey
• 1/4 teaspoon red pepper flakes
• 1 teaspoon corn starch

RECIPE TIP: Measure the sesame oil right before the honey and use the same tablespoon measure (without rinsing it) for both. Since the spoon measure will still be coated with oil, the honey will easily glide out of it and won’t stick.

Step 2. Cut 1/2 pound firm tofu into bite-sized cubes and roll them in 1/2 cup all-purpose flour. The flour will give them a nice and crispy shell after they’re fried.

Step 3. Fry the tofu cubes in vegetable oil on all sides until they’re golden brown and crispy.

Step 4. Heat the sauce in a saucepan until it thickens a bit and turns translucent.

Sprinkle some chopped scallions on top for some freshness and dinner is served!

RECIPE TIP: Sesame seeds have a high oil content, which is what makes them so delicious, but that also causes them to go rancid after a few short months so be sure to store them in the refrigerator.

Is this recipe gluten-free?

This recipe is not gluten-free but you can easily modify it to make it gluten-free with two alterations:

1. Instead of rolling the tofu in flour, roll it in corn starch and then fry it.
2. Substitute gluten-free soy sauce because regular soy sauce has wheat in it.

More Asian-inspired recipes:

• Spicy Edamame
• Asian Noodle Salad
• Stir Fry Sauce
• Sweet and Sour Ginger Roasted Mushrooms
• Thai Chicken Curry
• Cold Sesame Noodles
• Fried Coconut Rice with Shrimp
• Asian Meatballs
• Ginger Lime Cilantro Chicken Wings
• Hot and Sour Soup
• Chicken Noodle Stir Fry
• Spicy Coconut Shrimp Soup

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5 from 4 votes

Sesame Tofu

This sesame tofu tastes just like what is served in U.S. Chinese restaurants. Honey, rice vinegar and red pepper flakes make it sweet, sour and spicy; sesame oil and seeds add sesame deliciousness. As a bonus, the dish takes no more than 20 minutes to put together.

Prep Time:5 mins

Cook Time:15 mins

Total Time:20 mins

Course: Main Course

Cuisine: Chinese

Keyword: sesame tofu

Servings: 2

Calories (estimated): 630kcal

Author: Nicole Branan

Ingredients:

For the sauce:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon freshly grated ginger
• 1 large garlic clove, minced or pressed
• 1/2 tablespoon sesame seeds
• 1 tablespoon sesame oil
• 2 tablespoons honey
• 1/4 teaspoon red pepper flakes, more if you like it spicier*
• 1 teaspoon corn starch

For the tofu:

• 1/2 pound firm tofu
• 1/2 cup flour
• 4 scallions, chopped
• 3 tablespoons vegetable oil for frying

Instructions:

• Put soy sauce, rice vinegar, ginger, garlic, sesame seeds, sesame oil, honey, red pepper flakes and corn starch into a liquid measuring cup and stir well until fully combined. Set aside.
• Cut the tofu into 3/4-inch to 1-inch cubes.
• Roll the tofu cubes in the flour, making sure you are coating them on all sides.
• Heat the vegetable oil in a skillet until shimmering.
• Fry the tofu in the hot oil until golden brown on all sides. Set aside on a paper towel to dry.
• Pour the sauce ingredients into a saucepan and bring to a full boil. Keep boiling the sauce until it becomes translucent and thickens. Take off the heat.
• Serve the tofu with rice, drizzle with the sauce and sprinkle chopped scallions on top.

Notes:

*The level of spiciness in a given amount of crushed red pepper flakes varies quite a bit from batch to batch. I definitely recommend you start with 1/4 teaspoon and then add more after you taste the sauce, if you like it spicier.

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