Looking for a crispy, flavor-packed dish that’ll make tofu-lovers and skeptics swoon? Say hello to your new go-to weeknight dinner! Delightfully crunchy, and tossed in a savory-sweet marinade with just the right amount of zing, the sesame-seed crust gives the dish that irresistible bite, while a creamy, spicy mayo offers a balanced touch of heat. Serve it over rice with edamame and scallions for a meal that’s as satisfying as it is simple.
Let us know if you try this at home + tag us @sylviacenter.
Prep Time: 1 hour | Serves: 4-6
Ingredients
Crispy Sesame Tofu
1 14-oz package extra-firm tofu, drained
¼ C soy sauce
2 tsp sesame oil
2 tsp rice vinegar
2 tsp light brown sugar
2 cloves garlic, peeled and minced/grated
1 tsp grated fresh ginger
⅔ C sesame seeds (pref. ½ black and ½ white)
2 eggs
Olive oil
Sriracha Mayo
4 Tbsp mayonnaise
4 Tbsp Greek yogurt or Icelandic skyr
1 Tbsp Sriracha
1 tsp salt
Juice 1 lime
To Serve
Rice
2 C frozen edamame
6 scallions, thinly sliced
Method
- Preheat oven to 350°.
- Place the tofu slices on a kitchen towel or paper towel. Place another towel on top and lightly press to remove most of the moisture from the tofu. Slice the tofu into ½-inch thick slices.
- Transfer the tofu into a shallow dish and arrange in a single layer.
- In a small bowl, whisk together the soy sauce, sesame oil, vinegar, brown sugar, garlic and ginger. Drizzle half the marinade over the tofu then gently flip and drizzle the rest of the marinade on the other side. Marinate for as long as possible, minimum 15 mins.
- Place the sesame seeds on a small plate or shallow dish. In a separate bowl, beat the eggs. Remove each tofu slice from the marinade, allowing the excess liquid to drip off. Dip each tofu slice in the egg. Using a fork, dip the tofu slice in the sesame seeds, coating each side and pressing gently to make sure the seeds stick. Repeat with the rest of the tofu slices.
- Place the tofu on a parchment-lined baking sheet and bake for 30 mins, flipping halfway through cooking.
- While the tofu is cooking, make the sriracha mayo. Mix all the ingredients together in a bowl until well combined. Taste and adjust seasoning.
- Steam the edamame. Bring about an inch of water to a boil in a medium pot. Add the steamer to the pot, and add the edamame. Cover with a lid and steam until the edamame is tender, 5–10 mins. Remove the steamer from the pot and mix the edamame into your cooked rice.
- Once the tofu is cooked, remove from the oven and serve on the rice and edamame. Scatter with scallions and drizzle with sriracha mayo.
Adapted from Love and Lemon’s Crispy Sesame Tofu.
| Ingredients | Substitution |
| Soy sauce | Tamari soy sauce |
| Frozen edamame | Frozen peas |
| Extra-firm tofu | Firm tofu (this will not work with soft tofu) |
