Golden-crusted Sesame Seeded Tofu

In the April 1998 issue of Martha Stewart Living magazine there was a recipe for Sesame Asparagus and Tofu. I ripped it out, and cooked it a hundred times in the twenty years since.

Golden-crusted Sesame Seeded Tofu

In the April 1998 issue of Martha Stewart Living magazine there was a recipe for Sesame Asparagus and Tofu. I ripped it out, cooked it a hundred times in the twenty years since, and still have the clipping. My technique has evolved a bit, and I like to use the seeded tofu component on (and in) all sort of things - grain bowls, wraps, or to top a plate of grilled vegetables. But, it's also perfect paired simply with boiled (or grilled!) asparagus or broccoli, or served over blanched green beans, as pictured here. A smear of favorite chile oil, or a shower of sliced scallions seals the deal.

Golden-crusted Sesame Seeded Tofu

A couple of tips! Be sure to use extra-firm tofu. Also, play around a bit. I call for sesame seeds here, but like to add hemp seeds to the mix on occasion as well.

Golden-crusted Sesame Seeded Tofu

Golden-crusted Sesame Seeded Tofu
A little side suggestion here - I also really love the seeded tofu served with this Spicy Sesame Coleslaw. So good, and you can make it ahead!

More Tofu Recipes

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Golden-crusted Sesame Seeded Tofu

4.58 from 14 votes

  • 12 ounces extra-firm tofu, drained and pat dry
  • 2 tablespoon soy sauce or coconut aminos
  • 4 tablespoons sesame seeds
  • 1/2 tablespoon extra virgin olive oil
  1. Pat the tofu dry, and slice into 1/2-inch by 1-inch batons. Gently toss the tofu with the soy sauce, and allow to sit for a couple of minutes. Pour the seeds onto a plate. Pick up a tofu baton, dip one side into the seeds, and transfer to a another plate. Repeat with all the tofu batons.
  2. This is one of the few cases where I prefer to use a non-stick pan. Alternately, a very well-seasoned cast iron pan will work. Heat the oil over medium-high heat, and arrange the tofu, seeded side down, in the pan. Cook until golden on the bottoms, 4-5 minutes. Brown the remaining sides, and remove from skillet. Serve as is, or as pictured (over flash-boiled green beans), to top off a rice bowl, or over whatever roasted vegetables you might have going!

Serves 4.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
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Recipe Rating


I just saw this for the first time and I am already addicted! So fast and easy. A perfect lunch, just served òver quinoa with a little leftover roasted broccoli. Oh, and chili crisp. Thank you so much!


    Sounds like the perfect lunch Alene!

    Heidi Swanson

Heidi, I’m hooked! I’m currently making this for the second time in 4 days. My mouth is watering, thinking of the delicious dinner I’ll be eating and the scrumptious leftovers that will await me. Many thanks for another fabulous, attainable recipe!


    Glad to highlight it :) Thanks for the note!

    Heidi Swanson

I have that clipping too! BTW, happy new year--your renewed blog activity has been noticed and I'm enjoying it so much.


    Thanks Val! xx

    Heidi Swanson

This one of my favorite recipes! I have made it SO many times! It feels fancy yet is so fast and easy. I buy larger bags of sesame seeds at the asian grocery store so i always have them on hand. Makes a great sandwich, salad topper, snack, entree....


I was thinking about trying this on parchment in the oven. Have you ever tried it in the oven, or only stovetop? Thanks!

HS: Hi Denise, got for it!


I make this by cutting the tofu into 1/4 inch slices, and then again diagonally into triangles after cooking. I eliminate soy, dip into egg white, then seeds. Serve with nuoc cham dipping sauce.


is the soy sauce sufficient to make the seeds stick to the tofu? I'm thinking everything-bagel spice mix might also be delicious!

HS: Yes - it has worked for me all these years. And ABSOLUTELY re: the everything bagel seasoning. Brilliant idea!


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