Sesame Tofu with Tahini Sauce

Sesame Tofu
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There’s nothing like crispy tofu with wonderfully creamy sauce served on a bed of rice! This Bianca Zapatka inspired recipe is just that: Crispy Sesame Tofu with Tahini Sauce instantly became a favourite of ours!

My best friend recommended a wonderful recipe for us to try, that she’s found in a Vegan Food & Living Magazine. Bianca Zapatka’s recipe for Crispy Tofu with Tahini and Peanut Sauce sounded insanely good! But we made it with our own Tahini Sauce that we normally serve with Baharat Chicken.

Tahini is one of my favourite ingredients to use in both savoury and sweet dishes. It is a wonderfully creamy sesame paste that tastes both bittersweet and savoury. Traditionally, heavily used in Persian and Middle Eastern cooking, Tahini has become popular around the world. Rightly so, it is extremely versatile and can be used in sauces for Asian Stir-fries, various grain bowl and salads, and delicious biscuits and milkshakes!

In this recipe, we paired tahini with lime, soy sauce, maple syrup or honey and garlic to create a delectable sauce for our crunchy tofu dish. A winning combination!


Here’s How We Made Sesame Tofu with Tahini Sauce

Step 1: Press and Marinade Tofu

Take your tofu out of the fridge and drain it long before you start cooking. We recommend pressing it for at least 30 minutes and then marinating it for at least 2 hours.

If you want your tofu crispy, you will need to press it first. Wrap in a clean tea towel and place something heavy on top: you can use a heavy pan, a chopping board with lots of cans on top or a bunch of books. Doing this ensures all extra liquid is pressed out. If you make tofu dishes a lot, there are lots of Tofu Presses out there that you may want to invest in!

In the meantime, finely chop ginger and garlic. You may choose to grate it instead if you have one of these graters here.

Dice the tofu into cubes. Spread in a single layer in a large dish. In a small bowl, mix soy sauce, ginger and garlic. Pour the mixture over the tofu cubes, cover and leave to marinate in the fridge for at least 2 hours (marinade for 8 hours for best results).

Step 2: Prepare the Tahini Sauce:

Start by chopping or crushing the garlic clove. Then zest and juice the lime. Add tahini, maple syrup (or honey if you wish), soy sauce and water and mix well to combine. Add more water if your sauce is too thick. There are two main types of tahini widely available: made from hulled or unhulled sesame seeds. I personally prefer the unhulled type, it has a nuttier, slightly more bitter taste that lends itself better for savoury dishes. My favourite brand is the Organic Sunita Whole Tahini.

Step 3: It’s Cooking Time – Make the Sesame Tofu with Rice & Brocolli:

Boil the rice following instructions on the packet. We used simple basmati rice, but other types, including brown rice, works just as well.

Mix breadcrumbs and sesame seeds on a large plate. Then roll the tofu cubes in the mixture. Make sure you coat the tofu thoroughly. I like to lightly press the sesame crumbs down onto the cubes so they stay on when being fried.

Heat 3 tbs of vegetable oil in a large frying pan. When hot, add the sesame tofu cubes and turn them once in a while. Your tofu should be crispy and golden on all sides. It will take about 7-8 minutes.

Whilst your tofu is crisping up, break your broccoli into florets and add them to a large pan. Pour boiling water over and add a pinch of salt. Cook for 3-6 minutes (depending on the size of your florets). Your broccoli should start to soften but still retain some crunch.

Drain the broccoli. Heat 1 tbsp of sesame oil in another frying pan. Tip the broccoli in and stir fry on high heat for 4-5 minutes to brown a little.

Divide rice between four bowls. Top with crispy sesame tofu and stir-fried broccoli. Drizzle the tahini sauce all over. Scatter some roasted peanuts, any crispy sesame crumbs left in the tofu pan and garnish with a wedge of lime!


We hope you enjoyed our version of Sesame Tofu. For other vegan recipe ideas, have a look at our collection here, including:

Sesame Tofu

Sesame Tofu with Tahini Sauce

There's nothing like crispy tofu with wonderfully creamy sauce served on a bed of rice! This Bianca Zapatka inspired recipe is just that: Crispy Sesame Tofu with Tahini Sauce instantly became a favourite of ours!
5 from 2 votes
Prep Time 30 mins
Cook Time 15 mins
Marinading Time: 3 hrs
Total Time 3 hrs 45 mins
Course Dinner, Main Course
Cuisine Asian, Middle Eastern, Vegan
Servings 4 portions
Calories 768 kcal

Ingredients
 
 

  • 400 g firm tofu
  • 3 tbsp breadcrumbs
  • 3 tbsp sesame seeds
  • 3 tbsp vegetable oil
  • 320 g rice
  • 30 g roasted peanuts

For the Marinade:

  • 2 garlic cloves
  • 15 g ginger
  • 4 tbsp dark soy sauce

For Broccoli:

  • 270 g broccoli
  • 1 tbsp sesame oil

For Tahini Sauce:

  • 1 lime
  • 1 garlic clove
  • 2 tbsp dark soy sauce
  • tbsp brown sugar, maple syrup or runny honey
  • 4 tbsp tahini paste
  • 4 tbsp water

Instructions
 

Marinade Tofu:

  • Take your tofu out of the fridge and drain it. Wrap it in a tea towel and put a heavy weight (we used a heavy pan) on top to remove any excess moisture. Leave it to drain for approx. 30 minutes.
  • Dice the tofu into cubes. Spread in a single layer in a large dish. In a small bowl, mix soy sauce, ginger and garlic. Pour the mixture over the tofu cubes, cover and leave to marinade in the fridge for at least 2 hours (marinade for 8 hours for best results).

Prepare the Sauce:

  • Mix all the sauce ingredients together. Add more water if your sauce is too thick.

Make the Sesame Tofu with Rice & Brocolli:

  • Boil the rice following instructions on the packet.
  • Mix breadcrumbs and sesame seeds on a large plate. Then roll the tofu cubes in the mixture. Make sure you coat the tofu thoroughly.
  • Heat 3 tbs of vegetable oil in a large frying pan. When hot, add the sesame tofu cubes and fry, turning them once in a while. Your tofu should be crispy and golden. It will take about 7-8 minutes.
  • Whilst your tofu is crisping up, parboil broccoli. Pour boiling water over the broccoli florets and add a pinch of salt. Cook for 3-6 minutes (depending on the size of your florets). Your broccoli should start to soften but still retain some crunch.
  • Drain the broccoli. Heat 1 tbsp of sesame oil in another frying pan. Tip the broccoli in and stir fry on high heat for 4-5 minutes to brown a little.
  • Divide rice between four bowls. Top with crispy sesame tofu and stir-fried broccoli. Drizzle the tahini sauce all over. Scatter some roasted peanuts, any crispy sesame crumbs left in the tofu pan and garnish with a wedge of lime!

Nutrition

Calories: 768kcalCarbohydrates: 93gProtein: 26gFat: 34gSaturated Fat: 12gSodium: 1634mgPotassium: 565mgFiber: 7gSugar: 9gVitamin A: 421IUVitamin C: 66mgCalcium: 292mgIron: 5mg
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