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Crispy tofu tossed in Thai sauce
Thai inspired fried tofu with cilantro

Crispy Thai-Style Tofu with Sesame

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
Achieving texture on tofu requires moisture removal and a starch barrier. By pressing the water out and coating it in cornstarch, we create a dry surface that crisps up in hot oil rather than steaming. The sauce is a balance of the five essential flavors: salty (soy), sour (lime), sweet (sugar), spicy (chili), and savory (garlic/sesame).
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 2 servings
🔥 Calories 320 kcal
🌍 Cuisine Thai Inspired

Ingredients

Equipment Needed

  • Non-Stick Skillet: Cornstarch coatings become extremely sticky when they first hit the heat. A good non-stick pan is your best friend here.
  • Wire Cooling Rack: Transfer fried tofu here instead of paper towels. Paper towels trap steam, making the bottom soggy. A rack keeps it crispy.
  • Whisk: To emulsify the sauce ingredients so the oil doesn't separate before tossing.

Allergen Information

⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Press tofu for 15 mins. Cube and coat in cornstarch.

Tip: Pressing is mandatory. Tofu is a sponge; if it's full of water, it cannot absorb the marinade later, and it won't get crispy.
2 ✓

Fry in sesame oil until crusted on all sides.

Tip: Use a non-stick pan and don't crowd the cubes. If they touch while the starch is wet, they will fuse together.
3 ✓

Emulsify the sauce ingredients in a bowl.

Tip: Microwaving the sauce for 20 seconds helps dissolve the brown sugar crystals, ensuring a smooth glaze.
4 ✓

Toss tofu in sauce just before serving.

Tip: This is a 'coating' sauce, not a marinade. If you add the sauce to the pan, the crispy coating will turn into sludge. Toss in a bowl and serve immediately.

Recipe FAQ

Why isn't my tofu crispy?
You likely didn't press enough water out, or the oil wasn't hot enough. The tofu should sizzle aggressively when it hits the pan.
Can I bake this instead?
Yes, bake at 400°F (200°C) for 25 mins, flipping halfway. Spray the cornstarch coating with oil first to help it brown.
Meal prep friendly?
Store the sauce and fried tofu separately. Toss them together only right before eating.

Ingredients

  • 1 block (14 oz) Extra Firm Tofu
  • 2 Tbsp Cornstarch
  • 3 Tbsp Soy Sauce
  • 2 cloves Garlic (minced)
  • 1 Tbsp Fresh Ginger (grated)
  • 1 whole Lime (juiced)
  • 1 Tbsp Brown Sugar
  • 2 Tbsp Sesame Oil
  • 1/2 tsp Chili Flakes
  • 2 Tbsp Cilantro
  • 2 Tbsp Sesame Seeds