Fragrant and aromatic this sesame ginger crispy tofu is a deliciously easy Asian inspired meal packed with flavour and protein!

I know, tofu can feel like a tricky thing to cook.  But I promise you, even with little effort, this sesame ginger crispy tofu WILL be crispy.  And tasty obvs.  Like, lick the bowl tasty.  Because if there’s anything I dislike (kitchen-wise) more than washing up is bland, blergh food.  Or non crispy tofu.  Unless it’s tofu scramble.  Or chocolate pie.

I digress.

I’m a fan of tofu if you hadn’t noticed.  It’s so very versatile.  And really, pinky swear, not difficult to cook.  In fact I wrote a whole post about how to cook tofu and just how easy it is to make it delicious.

Did you know tofu is a low calorie, protein and nutrient packed powerhouse?  Or that it has zero cholesterol and even been shown to protect your heart, kidneys and lower your risk of cancer?

How to make crispy tofu:

There’s no big secret to getting crispy tofu.  I don’t even use a press.  First you want to use firm tofu.  Silken tofu will NOT work here.  Save that for a silky, creamy basil pasta sauce or a no bake chocolate and hazelnut tart.  Simply drain the water from the packet (if there is any), squeeze the tofu a little if it needs it then wrap in a couple of sheets of kitchen paper for as little as 15 minutes.  But honestly, sometimes I’m so lazy I don’t even bother with the kitchen paper and it still comes out crispy enough!

If there is a secret to crispy tofu, it’s coating the drained tofu in cornflour (or cornstarch for my American readers 😉 ).  Then use a large enough baking tray so you can keep it fairly well spaced out.  Like anything you bake that you want crispy – think sweet potato fries – if they’re packed too tightly together while baking they tend to steam rather than go crispy.

The only flavour we’re adding at this stage is a little sesame oil and some salt and pepper.  Bake the tofu for around 25 minutes, turning the tray half way through.  Because even my nice fan oven still cooks quicker at the front than it does at the back!

How to make the sesame ginger sauce:

It’s all done in one pan (yay!) and just involves a bit of dolloping, whisking then stirring.

Start with the water – put into a wok or large saucepan – then add the cornflour.  Whisk until you’ve got no lumps of cornflour left.

Add the bouillon, smoked paprika, soy sauce, tahini, agave, miso, garlic and ginger and cook until thickened.

Stir in the cooked noodles making sure they’re well coated then stir in the baked tofu.

Ta da!  Wasn’t that deliciously easy?!

For extra sesame-ness I recommend a sprinkle of sesame seeds once you’ve dished up.

This sesame ginger crispy tofu makes great leftovers so don’t be afraid to double up the recipe and have a quick, filling and oh so tasty lunch waiting for you in the fridge!

Looking for even more tofu recipes?  Try these:

Tofu Stir Fry

Teriyaki Tofu

Za’atar Tofu and Cauliflower with Tzatziki Sauce

Peri Peri Tacos with Sweetcorn Salsa

My famous (in my house anyway) Chocolate Pie

Tofu Scramble

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