Sesame Crusted Tofu


We eat a lot of tofu in our house so i am always excited to try new ways to serve it. This recipe is adapted from the Love and Olive Oil blog.


  • 1 (16oz) package extra-firm tofu (Drained)
  • 1 egg
  • 1/2 cup panko bread crumbs
  • 2 tablespoons white sesame seeds
  • 1 tablespoon black sesame seeds
  • Peanut oil for frying
  • green onions, sliced

For Dipping Sauce:

  • 2 tablespoons sugar
  • 3 tablespoons lime juice
  • 1 1/2 tablespoons fish sauce, or to taste
  • 2 garlic cloves, minced
  • 1/8 teaspoon crushed red pepper flakes, optional



  1. Drain tofu, set on paper towels and let drain for several hours or overnight. Slice into half-inch-thick slices.
  2. While tofu is draining, prepare dipping sauce by combining sugar, lime juice, fish sauce, garlic, and red pepper flakes in a small bowl. Add more fish sauce, to taste, if desired. NOTE: I actually used the leftover Miso sauce from the fish the other night in place of this sauce and it was super. And got rid of the extra sauce. i just drizzled it over the rice and tofu.
  3. In a shallow dish, beat the egg 1 teaspoon of water. In another shallow dish, stir together the panko and sesame seeds.
  4. Working with one piece at a time, dip the tofu into the egg, then dredge it in the sesame-panko mixture until completely coated. Repeat with the remaining slices.
  5. Heat a large nonstick frying pan over medium-high heat. Add about 2 to 3 teaspoons of oil, enough to form a thin layer on the bottom of the pan. Arrange tofu slices in pan and cook for about 3 to 4 minutes per side or until golden brown. Transfer to serving dishes; garnish with scallions and serve with dipping sauce.
Serve with a salad and steamed rice.

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