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Crispy Sesame Tofu Stir-Fry

Crispy Sesame Tofu Stir-Fry reads umami 5.7, richness 4.9 and salinity 4.9 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 31 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.4 / 10
• Sweet & Fruity — 5.1 / 10
• Sour & Bright — 3.7 / 10
• Bitter & Earthy — 1.8 / 10
• Rich & Fat — 6.3 / 10
• Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Umami 5.7 · Richness 4.9 · Salinity 4.9 · Sweetness 4.8 · Nutty 4.5 · Allium 3.9 · Sourness 3.3 · Herbaceous 2.8 · Funk & Ferment 2.7 · Warm Spice 2.1 · Floral 1.9 · Earthy 1.6 · Citrus 1.1 · Fruity 1.1 · Bitterness 0.9

What's in it (16)

• extra-firm tofu — 397 g
• cornstarch — 44 g
• salt — 3 g
• vegetable oil — 54 g
• sugar snap peas — 227 g
• carrots — 120 g
• garlic — 9 g
• ginger — 15 g
• soybean soy sauce — 59 g
• rice wine vinegar — 22 g
• brown sugar — 38 g
• dark sesame oil — 14 g
• ground toasted sesame seeds — 10 g
• green onions — 220 g
• white rice — 532 g
• water — 44 g

Time & effort: about 31 min · effort: involved

Nutrition (per 100 g, engine-estimated): 192.5 kcal, 5.4 g protein, 5.7 g fat, 30.6 g carbs

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

How it's cooked (10 steps)

1. Wrap the tofu block in paper towels, set something heavy on top, and let it drain 15 minutes while you prep the vegetables and start your rice. Cut the pressed tofu into 1-inch cubes.
2. Toss the cubes with 2 tablespoons cornstarch and the salt until evenly coated on all sides.
3. Heat 3 tablespoons oil in a large nonstick skillet or wok over medium-high heat. Add the tofu in a single layer and fry, turning occasionally, until golden and crisp on all sides, 8-10 minutes. Transfer to a paper-towel-lined plate.
4. Add the remaining 1 tablespoon oil to the same skillet. Add the snap peas and carrots; stir-fry until crisp-tender and lightly charred in spots, 3-4 minutes.
5. Add the garlic and ginger; stir-fry until fragrant, 30 seconds.
6. Whisk the soy sauce, rice vinegar, brown sugar, remaining 1 tablespoon cornstarch, and 3 tablespoons water together in a small bowl.
7. Pour the sauce into the skillet with the vegetables. Bring to a simmer, stirring, until the sauce thickens and coats the vegetables, 1-2 minutes.
8. Return the tofu to the skillet; toss gently to coat in the sauce without breaking the cubes, about 1 minute.
9. Remove from the heat. Drizzle with sesame oil, sprinkle with sesame seeds and green onions, and toss once more to finish.
10. Serve immediately over the rice.

Dishes with a similar flavor shape

• Guo Bao Rou (Harbin Sweet and Sour Pork Slices) — Chinese · Dongbei
• Teriyaki Tofu and Vegetable Rice Bowls — Japanese
• Teriyaki Beef Skewers — Japanese
• Vegetable Lo Mein — Chinese-American
• Ground Turkey Teriyaki Bowl — 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.