The Pantry
Asian-inspired

Crispy sesame tofu

Crisp-edged tofu cubes tossed in a glossy sesame-soy sauce with scallions and toasted sesame seeds, served over fluffy rice. The tofu is pressed, dusted with cornstarch, and shallow-fried so the coating stays light instead of bready. The sauce thickens quickly in the pan and clings to every piece without turning soggy.

Prep 20 minCook 25 minRest 20 minAdjust servings ↓
Jump to recipe ↓Try our cooking flow
Crispy sesame tofu
~720 calper person · ~1440 total
~$3.95meal total · ~$1.98 per person

Estimated calories and US ingredient costs.

For 4 servings, use a 12-inch skillet or cook the tofu in two batches so the cubes brown instead of steaming. Do not simply double the skillet width or reduce the frying time. The rice, sauce, and seasoning can be doubled cleanly, but the tofu still needs room in the pan for crisping. If scaling up the fried tofu, expect a little more oil absorption from the second batch; this is approximate because shallow-fry pickup varies with pan temperature and batch size.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

8 left
Step 1

Press and slice the tofu

~15 min

Press and slice the tofu.

Wrap 14 oz extra-firm tofu in a clean towel and set a plate or small pan on top for 15 minutes to press out surface moisture.

Cut the block into 3/4-inch cubes and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

In a small bowl, toss the cubes with 2 tbsp cornstarch until every piece is lightly coated and the outside looks dry rather than pasty.

Ingredients
  • 14 oz total for recipeExtra-firm tofu
  • 2 tbspCornstarch
  • 1/2 tspKosher salt
  • 1/4 tspBlack pepper
Step 2

Start the rice

~15 min cook

Start the rice.

Rinse 1 cup uncooked jasmine rice under cool water until the water runs mostly clear.

Combine the rice with 2 cups water in a saucepan, bring to a boil over high heat, then cover, reduce to low, and cook for 15 minutes

Ingredients
  • 1 cupUncooked jasmine rice
  • 2 cupsWater
Step 3

Fluff with a fork

After ~15 min

Turn off the heat and let it stand covered for 10 minutes, then fluff with a fork.

Step 4

Fry the tofu

~6 min

Fry the tofu.

Heat 3 tbsp neutral oil in a 10-inch skillet over medium-high heat until shimmering.

Add the tofu in a single layer and cook for 2 to 3 minutes per side, turning with a spatula, until the cubes are deeply golden and crisp on 2 to 3 sides.

Work in batches if needed so the coating fries instead of steaming.

Ingredients
  • 14 oz total for recipeExtra-firm tofu
  • 3 tbspNeutral oil
Step 5

Build the sesame sauce

~1 min

Build the sesame sauce.

Pour off all but about 1 tbsp oil from the skillet.

Lower the heat to medium and add 1 tsp minced garlic and 1 tsp grated fresh ginger.

Stir for 20 seconds until fragrant but not browned.

Add 2 tbsp low-sodium soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1/4 cup water, and 1 tsp toasted sesame oil, scraping up the browned bits from the pan.

Ingredients
  • 2 tbspLow-sodium soy sauce
  • 1 tbspHoney
  • 1 tbspRice vinegar
  • 1/4 cupWater
  • 1 tspToasted sesame oil
  • 1 tspGarlic
  • 1 tspGrated fresh ginger
Step 6

Thicken and glaze

~4 min

Thicken and glaze.

Simmer the sauce for 1 to 2 minutes, stirring often, until it looks slightly glossy and lightly syrupy.

If it thickens too fast, splash in 1 tbsp water; if it seems thin, let it bubble for another 30 seconds.

Return the fried tofu to the skillet and toss gently for 30 to 60 seconds until every piece is coated.

Step 7

Finish and serve

~22 min

Finish

Fold in 1 tsp sesame seeds and most of the 2 tbsp sliced scallions, reserving a few for the top.

Finish with the remaining scallions

Ingredients
  • 1 tspSesame seeds
  • 2 tbspScallions
Step 8

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Crispy sesame tofu: Transfer the tofu to a plate.

Crispy sesame tofu: serve.

Crispy sesame tofu: Spoon the rice into bowls, mound the sesame tofu over the rice, and drizzle any sauce left in the pan over the top.

Crispy sesame tofu: serve promptly; the coating is crispiest right after saucing and will soften as it sits.

Make the next one yours.

Create a custom meal with what you have.

Create my own recipe →
Read the traditional recipe

Ingredients

For 2 people

  • 14 oz extra-firm tofu, drained
  • 1 cup uncooked jasmine rice
  • 2 tbsp cornstarch
  • 3 tbsp neutral oil
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1/4 cup water
  • 1 tsp toasted sesame oil
  • 1 tsp minced garlic
  • 1 tsp grated fresh ginger
  • 1 tsp sesame seeds
  • 2 tbsp sliced scallions
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method

  1. Press and slice the tofuWrap 14 oz extra-firm tofu in a clean towel and set a plate or small pan on top for 15 minutes to press out surface moisture. Cut the block into 3/4-inch cubes and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a small bowl, toss the cubes with 2 tbsp cornstarch until every piece is lightly coated and the outside looks dry rather than pasty.
  2. Start the riceRinse 1 cup uncooked jasmine rice under cool water until the water runs mostly clear. Combine the rice with 2 cups water in a saucepan, bring to a boil over high heat, then cover, reduce to low, and cook for 15 minutes. Turn off the heat and let it stand covered for 10 minutes, then fluff with a fork.
  3. Fry the tofuHeat 3 tbsp neutral oil in a 10-inch skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook for 2 to 3 minutes per side, turning with a spatula, until the cubes are deeply golden and crisp on 2 to 3 sides. Work in batches if needed so the coating fries instead of steaming. Transfer the tofu to a plate.
  4. Build the sesame saucePour off all but about 1 tbsp oil from the skillet. Lower the heat to medium and add 1 tsp minced garlic and 1 tsp grated fresh ginger. Stir for 20 seconds until fragrant but not browned. Add 2 tbsp low-sodium soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1/4 cup water, and 1 tsp toasted sesame oil, scraping up the browned bits from the pan.
  5. Thicken and glazeSimmer the sauce for 1 to 2 minutes, stirring often, until it looks slightly glossy and lightly syrupy. If it thickens too fast, splash in 1 tbsp water; if it seems thin, let it bubble for another 30 seconds. Return the fried tofu to the skillet and toss gently for 30 to 60 seconds until every piece is coated.
  6. Finish and serveFold in 1 tsp sesame seeds and most of the 2 tbsp sliced scallions, reserving a few for the top. Spoon the rice into bowls, mound the sesame tofu over the rice, and drizzle any sauce left in the pan over the top. Finish with the remaining scallions and serve promptly; the coating is crispiest right after saucing and will soften as it sits.

Before you cook

What to get ready

Wide nonstick or well-seasoned skillet, clean towel for pressing, spatula and sauce bowl.

Press tofu and start rice before frying; measure the sauce separately.

If something needs adjusting

Tofu loses its crisp coating

Glaze only at the end and serve promptly; storing tofu in sauce softens the crust.

Sauce pools around the tofu

Reduce it before combining, then toss briefly. A wet sauce added too early softens the browned surface.

Store for later

Refrigerate tofu in shallow containers and reheat to 165°F. Store crisp tofu separately from sauce when possible and combine after reheating.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use remaining sesame seeds and scallions in another tofu stir-fry.

Next use for your ingredients: Tofu stir fry with broccoli →

Calculate this meal with your own prices →

How to Make Crispy Tofu →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Pressing the tofu well is the difference between crisp and chewy. If you have time, let the cornstarch-coated cubes sit for 5 minutes before frying so the coating hydrates slightly and adheres better. Keep the sauce quick and light; if it reduces too far before the tofu goes back in, the glaze can turn sticky in a clumpy way. Chill leftovers within 2 hours.

Make it work for you

Use maple syrup instead of honey for a fully vegan version, but reduce the amount to 2 tsp because maple is thinner and sweeter when heated. If you want a stronger sesame profile, add 1/2 tsp more toasted sesame oil at the end rather than cooking it longer, since sesame oil can taste bitter if overheated. For gluten-free cooking, use tamari in the same amount.

Use more of your cornstarch and soy sauce in tofu teriyaki.

Can I bake the tofu instead of frying it?

Yes. Coat the tofu as written, then arrange the cubes on a parchment-lined sheet pan, brush or lightly spray with about 1 tbsp of the neutral oil, and bake at 425 F for about 25 minutes, flipping halfway, until crisp and browned. The sauce can still be made in the skillet; toss the baked tofu in it at the end so the exterior stays as crisp as possible.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

Make more of your kitchen

More recipes to try