Crispy Sesame Seared Tofu Strips

I’m obsessed with TOFU! Seriously! So I wanted to come up with something new to add to my recipe repertoire! There’s only so much stir-fry tofu you can eat, am I right? Get ready kids —> here’s a real tofu recipe winner!! Even you tofu-deniers will love this one, pinky swear! These gluten-free Crispy Sesame Seared Tofu Strips will make you do your food happy dance. For realz!

Gorgeous, golden brown tofu strips are begging to be eaten! These Crispy Sesame Seared Tofu Strips are so full of flavor from the easy, sweet and spicy sauce. Garnish the tofu with some green onions, toasted sesame seeds, and organic nori strips. So pretty!

How to prep the tofu:

1. Make sure to use extra firm tofu for this recipe so the tofu doesn’t fall apart. They will crisp up nicely with the cornstarch coating (low fat too!).
2. You can purchase extra firm tofu at just about any grocery store. I get mine at Trader Joe’s because I like the consistency of their tofu. And it’s always in stock! For this recipe, cut the tofu into even strips as shown above.
3. Dry the tofu with a kitchen towel or paper towels to remove as much moisture as possible. You may need to let it sit in the towel for 30 minutes to absorb the liquid.
4. Cut the tofu into thick strips, about 3/4 inches thick.

5. Dredge the extra firm tofu in plain cornstarch. No need to add salt and pepper to the dredge because the flavoring will be in the sauce.

6. Fry up the tofu in a heavy cast iron or heavy skillet using just two tablespoons of canola oil. Cook on all sides to get a beautiful golden brown crust. Remove the tofu from the pan and place on paper towels to soak up the extra oil.

How to make the perfect sauce:

1. So what about the sauce? That’s the flavor bomb here, sweet and spicy and so memorable! You can use gluten-free soy sauce (or low-sodium soy if you’re not gluten-free), rice vinegar, sesame oil, sambal oelek (for the kick), honey (to mellow it out), lime zest, garlic, and ginger. BAM! Thicken the sauce with a little cornstarch/water combo.
2. Don’t get freaked out by all of these ingredients. Once you have them in your pantry you can use these in so many recipes! (See this link for Asian cooking essentials.) These are the staples for most good Asian sauces and dips. This sweet & spicy sauce for the tofu is the flavor bomb in this recipe!
3. In a small mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, lime zest, sambal oelek, honey, ginger, and garlic. In a small prep bowl, whisk together the 1 tablespoon cornstarch and warm water until thoroughly combined with no lumps.

Searing the tofu strips

Take a look at that gorgeous color with the sauce! Perfection every time. This sweet and spicy sauce will truly rock your world!

1. Heat a large cast iron skillet over medium heat with the canola oil, brush or tilt the pan to coat evenly. Add the tofu strips to the pan and fry for about 3 minutes on each side, or until tofu is nicely golden brown and crispy. Remove the tofu from the pan and place on paper towels to blot the oil.
2. Keeping the pan on low to medium heat, add the sauce and cornstarch mixture to the pan. Stir until the sauce begins to bubble and thicken, about 2 minutes. Turn off the heat and add the tofu strips back into the pan and thoroughly coat with the sauce mixture. Sprinkle with the toasted sesame seeds, tossing briefly.

TIP: Using a heavy cast iron skillet for this recipe is ideal. It helps with the browning and heat distribution (unless you have a stove top with uneven heat). I like to use my cast iron as much as possible!

I wanted to make it super pretty for the presentation, so I nestled the tofu on a bed of fresh spinach leaves and garnished it with more toasted sesame seeds, green onions, and organic nori strips (very thin strips of seaweed). This dish is perfect as a starter, or make it a main course. Either way, you’ll want to keep this recipe in your collection for years to come!

TIP & TRICKS

• You really don’t need to use a lot of oil in the pan to fry these up. As long as you have thoroughly dried the tofu, the strips should brown up nicely with the corn starch coating!
• I used fresh spinach to place the tofu on top of, but you can use rice, fresh kale, bok choy, or whatever floats your boat!

WANT MORE?

If you like this recipe, you’re going to love my Crispy Salt and Pepper Tofu recipe! These are one of my most popular recipes on the blog and are a perfect appetizer for a dinner party!

SUGGESTED WINE PAIRING

2019 Soleil. Vent. Âme. Chardonnay, AOP Languedoc, France. Fresh and aromatic with lemon curd and ripe mango on a well-textured frame with a vibrant finish that lingers.  BUY THIS WINE

SCOUT & CELLAR WINES ARE GROWN NATURALLY & BOTTLED CONSCIOUSLY

Scout & Cellar is more than just a wine; it’s an invitation to experience wine as nature intended: Our wines are Clean-Crafted, grown naturally and bottled consciously. ♻️ Pure, honest and downright delicious! Scout & Cellar is here to offer a cleaner, healthier, altogether better wine experience to everyone! Clean-Crafted Means…. Wines that are grown without synthetic pesticides vinified with NO modification, no added chemicals preservatives or pesticides, and no added sugar, ever! No added anything. Just pure, clean wine! AND delivered to your door by Scout & Cellar!

SEE MORE WINES

Update Notes: This post was originally published on May 21, 2018, but was republished with slight text changes and additions, like step by step instructions and tips in April 2019.

Crispy Sesame Seared Tofu Strips

★★★★★ 5 from 1 reviews

• Author: Asian Caucasian
• Prep Time: 40 mins
• Cook Time: 10 mins
• Total Time: 50 mins
• Yield: 3-4 1x
• Category: Appetizer
• Method: Stove Top
• Cuisine: Asian Fusion

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Description

These Crispy GF Sesame Seared Tofu Strips are so full of flavor from the easy, sweet and spicy sauce to the crispy exterior.

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Ingredients

Scale 1x2x3x

• 1 14-ounce package extra-firm tofu
• ¼ cup cornstarch

For the sauce:

• 3 tablespoons gluten-free soy sauce (preferably low-sodium)
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• Zest of 1 lime
• 1 tablespoon sambal oelek (red chili paste)
• 2 tablespoons honey
• 1 tablespoon fresh ginger, grated
• 3 garlic cloves, crushed
• 1 tablespoon cornstarch (for thickening the sauce)
• 2 tablespoons warm water
• 2 tablespoons canola oil
• 2 tablespoons toasted sesame seeds

Garnish:

• 2 green onions, small sliced
• Toasted sesame seeds
• Nori strips

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Instructions

1. Drain the tofu blocks and tightly wrap with paper towels or a kitchen towel to remove excess liquid. Let sit for at least 30 minutes. Place on a cutting board and slice the tofu into ¾-inch thick strips.
2. Place the cornstarch into a shallow dish (like a pie pan) Dredge the tofu strips into the cornstarch on all sides. Set aside on a plate.

Prepare the sauce: In a small mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, lime zest, sambal oelek, honey, ginger, and garlic. In a small prep bowl, whisk together the 1 tablespoon cornstarch and warm water until thoroughly combined with no lumps.

1. Heat a large cast iron skillet over medium heat with the canola oil, brush or tilt the pan to coat evenly. Add the tofu strips to the pan and fry for about 3 minutes on each side, or until tofu is nicely golden brown and crispy. Remove the tofu from the pan and place on paper towels to blot the oil.
2. Keeping the pan on low to medium heat, add the sauce and cornstarch mixture to the pan. Stir until the sauce begins to bubble and thicken, about 2 minutes. Turn off the heat and add the tofu strips back into the pan and thoroughly coat with the sauce mixture. Sprinkle with the toasted sesame seeds, tossing briefly.
3. Serve the tofu over a bed of spinach or other greens and garnish with the green onions, more sprinkles of sesame seeds, and nori strips.

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Notes

• This dish can be served as an appetizer for 4-5 people, or an entrée for 3-4 people. You can substitute the tofu for tempeh.
• Make sure to use extra firm tofu for this recipe so the tofu doesn’t fall apart. They will crisp up nicely with the cornstarch coating (low fat too!). You can purchase extra firm tofu at just about any grocery store. I get the sprouted tofu at Trader Joe’s because I like the consistency of their tofu. And it’s always in stock!
• Using a heavy cast iron skillet for this recipe is ideal. It helps with the browning and heat distribution (unless you have a stove top with uneven heat). I like to use my cast iron as much as possible!
• WINE PAIRING: This dish pairs beautifully with 2018 The Resident Pinot Gris: Lively and tension-filled with nectarine, pineapple and underripe mango followed by a hint of citrus and sweet tarragon with a stony minerality and refreshing finish.

Keywords: tofu, tofu appetizer, seared tofu strips