Pan-Fried Tofu with Ginger-Soy Glaze and Sesame Seeds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy pan-fried tofu cubes coated in a savory ginger-soy glaze, finished with toasted sesame seeds for a flavorful vegan dish. This asian-inspired vegan ready in about 35 minutes pairs extra-firm tofu, pressed and cubed, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (8 ratings) Prep: 20 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Drain and press 14 oz extra-firm tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes. Toss the tofu cubes with 3 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu cubes in a single layer and cook without moving for 4 minutes until bottoms are golden and crisp. Flip and cook the other sides for 3-4 minutes until all sides are crispy. Remove tofu and set aside.
  3. Step 3: Lower heat to medium and add a small bowl mixture of 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 minced garlic clove, and 2 tbsp water to the skillet. Stir and simmer for 2 minutes until the glaze thickens slightly.
  4. Step 4: Return the tofu to the pan and gently toss to coat evenly with the ginger-soy glaze. Cook for another minute to warm through.
  5. Step 5: Remove from heat and sprinkle with 1 tbsp toasted sesame seeds and 2 tbsp sliced green onions before serving.

Frequently asked questions

How long does Pan-Fried Tofu with Ginger-Soy Glaze and Sesame Seeds take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Tofu with Ginger-Soy Glaze and Sesame Seeds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornstarch from drying out.

Can I substitute ingredients in Pan-Fried Tofu with Ginger-Soy Glaze and Sesame Seeds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Tofu with Ginger-Soy Glaze and Sesame Seeds for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Tofu with Ginger-Soy Glaze and Sesame Seeds vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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