Sesame Ginger Tofu


"Sweet, tangy, and a little spicy--my favorite tofu recipe of all time! Make sure to freeze your tofu first and then thaw & drain for a better texture! I like to serve with rice or noodles & veggies. ENJOY!!!"
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30 servings
Serving size has been adjusted!
Original recipe yields 2 servings

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  1. Freeze tofu beforehand; wrap tofu with paper towels and place on a cutting board. Put another cutting board or heavy plate on top to press out liquid. Set aside in the fridge during the day or on the counter for an hour or so before you are ready to make it.
  2. Mix honey, soy sauce, ginger, sesame oil, vinegar, garlic and chile flakes into a small saucepan and bring just to a simmer. Keep warm.
  3. Dry drained tofu with paper towels and cut into small cubes. Dust very lightly all over with cornstarch or flour. Heat oil in a deep skillet over medium high heat. Fry tofu until golden brown, about 5-10 mins depending on the size of your cubes, then drain on paper towels before transfering to a large bowl and tossing with 2/3 cup of the warm sauce.
  4. Sprinkle with sesame seeds and green onions and toss gently. Serve with remaining sauce for dipping, or drizzle over vegetables on the side.


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