Chinese-American · main

Crispy Sesame Tofu

Crispy Sesame Tofu reads umami 6.4, richness 5.8 and salinity 5.6 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 29 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.3 / 10
• Sweet & Fruity — 3.2 / 10
• Sour & Bright — 3.2 / 10
• Bitter & Earthy — 1.1 / 10
• Rich & Fat — 7.3 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 6.4 · Richness 5.8 · Salinity 5.6 · Nutty 4.9 · Allium 4.1 · Sourness 3.2 · Sweetness 3.2 · Funk & Ferment 2.9 · Warm Spice 2.2 · Herbaceous 2.0 · Floral 1.3 · Earthy 1.0 · Bitterness 0.8

What's in it (13)

• extra-firm tofu — 454 g
• cornstarch — 44 g
• salt — 3 g
• oil — 54 g
• garlic — 9 g
• ginger — 15 g
• soybean soy sauce — 79 g
• light-brown sugar — 38 g
• rice wine vinegar — 11 g
• dark sesame oil — 5 g
• ground toasted sesame seeds — 30 g
• scallions — 200 g
• water — 30 g

Time & effort: about 29 min (28 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 150.3 kcal, 6.3 g protein, 10 g fat, 10.4 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Wrap the tofu block in paper towels or a clean kitchen towel, set a heavy skillet or a few cans on top, and press for 15 minutes to drive out excess moisture; cut into 1-inch cubes.
2. In a medium bowl, toss the tofu cubes with 2 tablespoons of the cornstarch and the kosher salt until every cube is evenly coated.
3. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, the remaining 1 tablespoon cornstarch, and 2 tablespoons water until smooth; set the sauce aside.
4. Heat 3 tablespoons of the oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Add the tofu cubes in a single layer and pan-fry undisturbed until deeply golden and crisp on the first side, 3-4 minutes.
5. Flip each cube and continue pan-frying, turning occasionally, until golden and crisp on all sides, 5-6 minutes more; transfer the tofu to a paper-towel-lined plate.
6. Wipe out the skillet, add the remaining 1 tablespoon oil, and set over medium heat. Add the garlic and ginger and cook, stirring, until fragrant, 30-45 seconds.
7. Pour in the sauce mixture and cook, stirring constantly, until it bubbles and thickens enough to coat the back of a spoon, 1-2 minutes.
8. Return the crispy tofu to the skillet along with the toasted sesame oil, and toss gently until every cube is glazed in the sauce, about 1 minute.
9. Remove from the heat, sprinkle with the toasted sesame seeds and scallions, and toss once more to finish; serve immediately over steamed rice.

Dishes with a similar flavor shape

• Hoisin-Glazed Pork Meatballs with Rice — Chinese-American
• Ground Turkey Teriyaki Bowl — Japanese
• Grilled Sesame Soy Flank Steak — Fusion
• Egg Roll Bowl with Ground Turkey — Chinese-American
• Teriyaki Tofu and Vegetable Rice Bowls — Japanese

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.