Once in a while a tofu dinner is called for. Tofu  is that rare ingredient ( a protein) that absorbs the flavor of any herb or spice one may use in cooking. That’s why this recipe is so marvelous. In this case, the prime ingredient is sesame seeds. Just marinate the tofu, then roll in sesame seeds and cook to perfection. Easy, quick and delicious served over steamed rice.

Note, as we’ve mentioned countless times before: tofu should be pressed before cooking. Why? Many tofu preparations don’t require pressing. But if  you are sautéing or shallow frying tofu (or looking to achieve extra crispy tofu), pressing is the best way to remove excess moisture. Pressing also helps create firmer tofu that better holds its shape during cooking and ensures your seasonings won’t be diluted. How to do it? Simple: Take your tofu out of the package and wrap it in a few layers of paper towels, placed on top and bottom.  Place the wrapped block of tofu on the counter or a cutting board, then place something flat and heavy on top. I like to use a cast iron skillet, weighed down with some canned goods, or a heavy book or two. After 30 minutes or so, you can remove and unwrap your tofu. It’s now ready for cooking.

Once the pressing is done, you can proceed with the recipe, and enjoy the best sesame tofu you’ve ever had.



2 pounds extra firm tofu, cut into 1/2-inch cubes
1/3 cup soy sauce
1/4 cup olive oil
2 cloves garlic, peeled and finely mince
1 tablespoon peeled and grated ginger root or ¼ teaspoon dried
2 teaspoons sugar
1/2 cup sesame seeds
4 tablespoons peanut oil


  1. Marinate the tofu in a zip-lock bag for 2 hours.
  2. Remove from bag and roll tofu in sesame seeds.. Heat peanut oil in a large skillet or fry pan, and cook tofu in hot oil over medium heat until brown. Serve hot over steamed rice.
    Yield: 4 or more servings.