Seared Sesame Tofu With Asian Salad (Easy)
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Cook15 min
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Total30 min
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Servings2
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When you’re ready to coat your tofu, you’ll want to understand why we’re using sesame seeds in the first place – they create a crunchy outside layer that works well with the soft tofu inside, and they toast up in the hot oil to develop a nutty flavor that makes this dish really good. I spread the seeds on a shallow plate, then press each tofu slice firmly into them, coating both sides and edges. This makes sure you get that satisfying crunch in every bite. Work methodically, and don’t skip patting your tofu dry first – moisture stops seeds from sticking properly. For best results, consider investing in a sesame seed grinder* to fresh-grind your seeds just before coating for maximum flavor and freshness.
Tofu Preparation and Drying
This Asian-inspired dish combines fresh vegetables, protein, oils, and seasonings to build layers of flavor and texture. The recipe balances crispy, nutty tofu against fresh, crunchy vegetables and ties everything together with a warm, aromatic pan sauce. Packing leftovers into glass meal prep containers* keeps every component fresh and makes for an easy grab-and-go lunch the next day.
Ingredients:
Seared Sesame Tofu With Asian Salad (Easy)
by veganpreps.com
Ingredients
- 20 oz (565 g) extra-firm tofu, cut into 1/2-inch thick slices, patted dry
- 1/2 cup (70 g) sesame seeds
- 4 tablespoons (60 ml) roasted garlic oil, divided
- 3 tablespoons fresh ginger, peeled and minced
- 1/4 cup (60 ml) rice vinegar
- 2 tablespoons tamari or soy sauce
- 1 1/3 cups (120 g) green onions, chopped
- 1 1/3 cups (175 g) yellow bell pepper, thinly sliced
- 1 1/3 cups (130 g) bean sprouts
- Salt and black pepper to taste
Instructions
- 1Press tofu slices between paper towels and press firmly until very dry. Spread sesame seeds on a shallow plate. Press each tofu slice into the seeds, coating both sides evenly.
- 2Heat 2 tablespoons roasted garlic oil in a large skillet over medium-high heat. Add tofu in a single layer (work in batches). Cook undisturbed for 3 to 4 minutes per side until golden and seeds are toasted. Transfer to a plate.
- 3In the same skillet over medium heat, add remaining 2 tablespoons oil and minced ginger. Cook, stirring, for 1 minute until fragrant. Add rice vinegar and tamari, scraping up any browned bits. Simmer 1 minute, then remove from heat.
- 4Toss green onions, yellow bell pepper, and bean sprouts in a large bowl. Pour warm ginger dressing over salad and toss to coat. Season with salt and pepper.
- 5Divide salad between 2 plates and top with sesame-crusted tofu slices. Serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
When picking ingredients for this recipe, I make sure to choose extra firm tofu and pat it completely dry before dredging. This step is key for getting that golden brown crust. Fresh ginger should be peeled right before mincing so you keep its strong oils and bright flavor. The roasted garlic oil is really important – it adds depth to the dish, so grabbing a quality oil makes a real difference. Bell peppers and green onions should be as fresh as possible. If bean sprouts aren’t available, you can swap them for other crisp vegetables like julienned carrots or sliced cucumber.
Searing Tofu Until Golden Brown
Begin by preparing your ingredients and mise en place. Combine 1 1/3 cups of chopped green onions, 1 1/3 cups of thinly-sliced yellow bell peppers, and 1 1/3 cups of bean sprouts in a medium bowl. Arrange these fresh vegetables on individual serving plates and set aside. Cut 20 ounces of extra firm tofu into 1/2 inch thick slices and pat them thoroughly dry with paper towels – this step is really important for getting a crispy exterior. Place 1/2 cup of sesame seeds in a small plate.
Dredge each tofu slice in the sesame seeds, making sure all sides are evenly coated with the seeds. Heat 2 tablespoons of roasted garlic oil in a heavy medium skillet over medium heat. Once the oil is hot and shimmering, carefully add the coated tofu slices and cook for approximately 3 minutes per side until they develop a rich golden brown crust. Work in batches if necessary to avoid overcrowding the pan, which would stop proper browning. Once each batch reaches the desired color, divide the seared tofu among the plates with the vegetables.
To finish the dish, add the remaining roasted garlic oil to the skillet and add 3 tablespoons of fresh minced peeled ginger. Sauté for 1 minute until fragrant, then add 1/4 cup of rice vinegar and bring to a boil. Remove from heat immediately and drizzle this warm pan sauce over both the tofu and vegetables on each plate before serving.
Use Different Cooking Oils
The roasted garlic oil called for in this recipe works well, but you have other options that add different flavors depending on what you prefer. Sesame oil adds nuttiness and pairs great with Asian flavors. Chili oil brings heat that complements the ginger-vinegar sauce. Coconut oil creates a subtly sweet crust. Olive oil keeps things simple and lets the sesame seeds shine. Try whichever oil matches your taste preferences and what you have on hand.
Steamed White Rice Pairs Well
Steamed white rice works well with this dish. The ginger-vinegar sauce is tangy and bold, so you need something mild to soak up those flavors without overwhelming your palate. Plain white rice does exactly that. Cook it in a rice cooker or pot, then fluff it with a fork. Pile it on your plate underneath the tofu and vegetables, then drizzle that pan sauce over top. The rice brings everything together beautifully.
Final Thoughts
Once you’ve mastered this seared sesame tofu with Asian salad, you’ll realize how versatile this dish really is – you can swap ingredients based on what you have on hand or what you’re craving that day. Try adding mushrooms, snap peas, or carrots to your vegetable mix. You can substitute the rice vinegar with soy sauce or lime juice for different flavor profiles.
In This Recipe.
