This baked Crispy Sesame Tofu recipe is ideal for dinner when you want something healthy and light.
This baked Crispy Sesame Tofu recipe is ideal for dinner when you want something healthy and light. You can serve it with rice or noodles on a bed of stir-fried vegetables.
This is an easy and straightforward recipe but you need to allow some extra time for pressing the tofu and marinating it.
Marinating gives tofu some wonderful flavours. Here I have used some sesame oil, tamari, ginger, garlic, and mint to give this marinade an Asian twist which pairs perfectly with stir-fried vegetables. For these, you can use whatever is in season. I also like to add some bean sprouts to the mix.
I developed this recipe for Bacofoil®’s latest healthy eating campaign. I use marinating as a healthy alternative to frying whenever I feel like cooking with less fat. It infuses and softens the food that you can then simply grill.
I made this Crispy Sesame Tofu with Bacofoil® The Non-Stick Kitchen Foil and Bacofoil® All Purpose Zipper Bags.
Bacofoil® All Purpose Zipper Bags are tough and tear-proof, so there is no danger of the bag piercing when you flip the ingredients around. Also, the secure zip closure gives extra peace of mind and keeps the food really fresh. Bacofoil® All Purpose Zipper Bags have a handy stand-alone base which makes them ideal to marinate food in the fridge.
I baked the tofu strips on Bacofoil® The Non-Stick Kitchen Foil. Unlike normal foil, there is no need for oil or butter and the food really doesn’t stick to it which is fantastic.
If you are looking for healthy cooking ideas head over to my post about My 2 Favourite Healthy Cooking Techniques. I would love to hear your tips on healthy cooking so make sure you share them in the comments box below.
Crispy Sesame Tofu [vegan]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 400 g firm tofu
FOR THE MARINADE:
- 2 Tbsp tamari
- 1 Tbsp mirin
- 2 Tbsp toasted sesame oil
- 1 Tbsp freshly grated ginger
- 3 garlic cloves – crushed
- 2 Tbsp lemon juice
- 1 Tbsp maple syrup
- 1 Tbsp chopped mint leaves
- 1/8 tsp chilli powder
TO COAT THE TOFU STRIPS:
- around 5 Tbsp cornstarch flour
- around 5 Tbsp sesame seeds
FOR THE STIR FRY:
- selection of seasonal vegetables cut into smaller chunks and pieces – carrots, broccoli, sweetcorn, beans, pepper etc.. or whatever else takes your fancy
- 1 to 2 handfuls of bean sprouts
- 1 garlic clove – crushed
- vegetable oil
- 2 – 4 spring onions
- rice or noodles
- Press the tofu slab for at least 1/2 hour or up to a day. You want to extract as much water as possible. I use a tofu press to make things easier.
- Once pressed cut tofu in 1cm [0.4 inches] thick slices.
- Mix all the ingredients for the marinade in a tough and tear proof zipper bag. Close airtight securely. I used Bacofoil® All Purpose Zipper Bags.
- Leave the tofu strips to marinate in the fridge for a couple of hours or overnight.
- Preheat the oven to 200°C/fan 180°C/gas 6 / 400°F.
- Line a baking tray with some foil. I used Bacofoil® The Non-Stick Kitchen Foil. Unlike normal foil, there is no need for oil or butter and the food doesn’t stick to it.
- Place sesame seeds and cornstarch flour in 2 separate plates.
- Coat each strip of tofu in cornstarch followed by sesame seeds. Lay each strip carefully on the baking tray. Keep leftover marinade to use later on.
- Bake in the oven for 25-30 mins turning the strips once so they are golden all over.
- While the tofu is cooking in the oven, prepare the vegetables for the stir fry by cutting them into smaller pieces.
- Cook noodles or rice according to packet instructions.
- 5 mins before the tofu is cooked, heat some vegetable oil in a large frying pan or wok.
- Add crushed garlic, followed by vegetables and bean sprouts. Fry quickly for a few minutes under high heat.
- Serve vegetables with rice or noodles. Add tofu strips on top and a sprinkle of chopped spring onions
- Serve leftover marinade on the side to use as a dip.
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