Posted on June 18, 2019 by Kate Halsall

If you haven’t already guessed based on previous posts, I love tofu. It is a staple in my household. As a vegan it is a great source of protein. Of course there are lots of varieties of tofu out there; but you don’t need to buy pre-flavoured stuff if you can flavour it right. This ginger and sesame tofu is one such recipe and it only takes 20 minutes to prep and 15 minutes to cook!


  • 1 pack of firm tofu
  • 3 tbsp soy sauce (go for the less salt one if you can)
  • 1 tbsp fresh grated ginger
  • 1 tsp sesame oil
  • 1/2 cup cornflour
  • 1 tbsp vegetable oil
  • 3 spring onions
  • 1/2 red chilli (or more depending on your preference!)


  1. Press and drain the tofu. I have a press for this, but you could put it in kitchen towel between two plates and press it yourself.
  2. Once pressed, cut the tofu into cubes and place it in a bowl with 2 tbsp soy sauce, the ginger and the sesame oil. Mix together and marinade in the fridge for 15 minutes.
  3. Pour the cornflour into a bowl and roll each cube of tofu in it until they are coated. Don’t throw away any remaining marinade as you will need this later.
  4. Heat the vegetable oil in a pan and cook the tofu for 3-4 minutes – making sure you turn the cubes! They should go a nice golden colour.
  5. Drain on a piece of kitchen paper.
  6. In the same pan then add: the leftover marinade, the remaining 1 tbsp soy sauce, the red chilli, 2 of the chopped spring onions and 100ml water. Once the sauce starts to simmer, mix in 1 tsp of the cornflour so that the sauce goes thick and sticky.
  7. Place the tofu in bowls and pour over the sauce.

You could serve this with rice, but I like it on it’s own. You could also add a clove of crushed garlic at step 2 if you wanted. If you like the idea of this crispy tofu, why not try this other recipe too. Enjoy!