Equipment
* optional
Ingredients
Tofu and Crust
- 400 g extra firm tofu, drained
- 30 g cornstarch
- 45 ml water, room temperature
- 15 ml soy sauce
- 40 g white sesame seeds, raw, unhulled preferred
- 40 g black sesame seeds, raw
- 30 ml neutral cooking oil
Vegetables and Sauce
- 150 g carrots, peeled
- 200 g baby spinach, washed and dried
- 10 g garlic, minced, about 2 cloves
- 10 g fresh ginger, peeled and grated
- 15 ml soy sauce
- 15 ml rice vinegar
- 5 ml sesame oil, toasted
- 15 ml neutral cooking oil
Nutrition (per serving)
Method
Wrap the extra firm tofu in a clean kitchen towel or paper towels. Place it on a plate with a heavy pan on top, or use a tofu press, to press out excess moisture for 15 minutes.
In a wide, shallow dish, evenly mix the white and black sesame seeds. In a separate medium bowl, whisk together the cornstarch, water, and soy sauce until a smooth, thin batter forms without lumps.
Cut the pressed tofu into slabs about 1.5 centimeters thick. Dip each slab into the wet cornstarch batter, ensuring it is fully coated, then press firmly into the sesame seed mixture to adhere the seeds to all sides.
Heat 30ml of neutral cooking oil in a large non-stick skillet over medium heat until it reaches roughly 175 C or 350 F. Carefully place the breaded tofu slabs into the hot oil. Pan-fry for 4 to 5 minutes on each side until the seeds are golden, toasted, and fragrant. Transfer to a wire rack or paper towel-lined plate.
While the tofu is cooking or resting, use a chef knife to slice the peeled carrots into thin julienne strips.
In a separate medium skillet, heat the remaining 15ml of neutral oil over medium-high heat. Add the minced garlic, grated ginger, and julienned carrots. Saute for 3 to 4 minutes until the carrots are tender-crisp and aromatic.
Add the baby spinach, soy sauce, rice vinegar, and toasted sesame oil to the skillet with the carrots. Toss constantly for 1 to 2 minutes until the spinach is just wilted. Remove from heat immediately to prevent overcooking.
Divide the hot sauteed vegetables between serving plates. Top each mound of vegetables with the warm, crispy sesame-crusted tofu slabs. Serve immediately.
Chef's Notes
- Pressing the tofu is non-negotiable for a crisp crust; water is the enemy of adherence when frying.
- Using a cornstarch wet batter rather than a traditional flour-egg breading station ensures the sesame seeds stick beautifully while keeping the recipe entirely vegan.
- Cook the spinach right before serving as it releases moisture quickly as it rests, which can compromise the crispy crust on the tofu if plated too early.
- For enhanced presentation, cut your tofu into geometric triangles or small bite-sized cubes, adjusting the frying time down slightly.
Storage
Refrigerator: 3 days — Store tofu and vegetables in separate airtight containers. The sesame crust will lose its crispness.
Reheating: Pan-fry tofu in a dry skillet over medium heat until the crust crisps up again. Microwave vegetables until just warm.
