Soy Sesame Marinated Pan Fried Tofu

Another lazy night dinner. Thogg’s throat is still a bit sore so I thought something with a soft texture would be appropriate. I also felt it was necessary to cook him a well balanced meal. The result was an Asian-marinated tofu with a soy sesame glaze, mixed brown rice, and a side of pan-seared broccoli rabe.


  • 1 package of firm sprouted tofu (non-sprouted is fine but I find this has a better flavor)
  • ginger – about a half a thumb’s worth, sliced into 1/8 inch thick coins
  • 2 cloves of garlic – crushed
  • 3 Tbs warm water
  • juice of 1/2 a lemon
  • 2 tsp evaporated cane sugar
  • 1 Tbs soy sauce
  •  a few pinches  of kosher salt (depends on how salty your soy sauce is)
  • a few grinds of black pepper
  • 1 tsp toasted sesame oil
  • several dashes of ground cayenne or a squirt of sriracha
  • 1 tsp corn starch


  1. Slice the tofu into 1/2 inch thick sheets, set aside to drain.
  2. Into a small zip lock bag (sandwich or quart size, whichever will hold all your tofu) add the ginger through cayenne. Mix it and give it a taste. You want it to be fairly salty. Add more salt, sugar or soy sauce to taste.
  3. Add your tofu to the bag, squeezing all the air out so the marinade surrounds every inch of tofu. Refrigerate and marinade for 1/2 hour or overnight. If you will be marinading for a short period of time, make sure your marinade liquid is a bit extra salty. If you will marinade overnight you can lower the salt level accordingly.
  4. Place a large non-stick or well-seasoned cast iron pan over medium heat. Add a few teaspoons of olive oil or un-toasted sesame oil. When the pan is hot add your tofu and let it cook on each side for 4 to 7 minutes. Flip it once the cooked side turns medium to dark golden brown. Do not over-crowd the pan. You may need to cook in two batches.
  5. In the mean time, drain the rest of the marinading liquid into a small bowl. Discard the garlic and ginger pieces. If it is really concentrated and salty you may wish to add a little extra water. Add the cornstarch and stir well. Once the tofu is done cooking, remove it from the pan and place it on a serving platter. Add the marinade liquid (with cornstarch) into the hot pan, stirring constantly. Once the sauce thickens and turns translucent it is done. Spoon it over the tofu.
  6. Serve with rice and some steamed veg. The glaze also makes a pretty good dipping sauce for your veg.

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