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    Sesame-Crusted Tofu Over Vegetables

    Marinated, sesame-crusted tofu tops a delightful medley of stir-fried vegetables that includes bok choy, bell pepper, scallions and snow peas. The recipe packs enough vegetables that all you need to add is a little short-grain brown rice to make it a meal.


    • 1 14-ounce package extra-firm water-packed tofu, drained
    • 2 cloves garlic, minced
    • 1/2 tablespoon grated or minced fresh ginger
    • 1 teaspoon reduced-sodium soy sauce
    • 1 teaspoon mirin, (see Notes) or dry sherry
    • 1 teaspoon chile-garlic sauce, (see Notes)
    • 1/2 teaspoon toasted sesame oil
    • 1/2 cup water, or vegetable broth
    • 3 tablespoons reduced-sodium soy sauce
    • 2 tablespoons mirin, or sherry
    • 2 teaspoons chile-garlic sauce
    • 2 teaspoons cornstarch
    • 1 teaspoon toasted sesame oil
    • 2 tablespoons sesame seeds
    • 1 tablespoon peanut oil, divided
    • 3 cloves garlic, minced
    • 1 tablespoon grated fresh ginger
    • 1 1/2 pounds bok choy, trimmed and very coarsely chopped
    • 1 red bell pepper, cut into 1-inch pieces
    • 1 bunch scallions, trimmed and cut into 1-inch pieces
    • 1 1/2 cups snow peas, trimmed


    Step 1
    To prepare tofu & marinade: Fold a clean kitchen towel and place it on a cutting board or large plate. Set tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a skillet) on top; drain for 30 minutes.
    Step 2
    Combine garlic, ginger, soy sauce, mirin (or sherry), chile-garlic sauce and sesame oil in a bowl. Cut the drained tofu into 1-inch cubes. Add to the marinade and toss to coat. Cover and let marinate in the refrigerator for 30 minutes.
    Step 3
    To prepare sauce: Whisk water (or broth), soy sauce, mirin (or sherry), chile-garlic sauce, cornstarch and sesame oil in a small bowl. Set aside.
    Step 4
    To stir-fry tofu & vegetables: Toss the tofu with sesame seeds in a large bowl. Heat 1 teaspoons peanut oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning often, until golden and crusty, 8 to 10 minutes. Cover and keep warm.
    Step 5
    Heat the remaining 1 teaspoons peanut oil in a wok or large nonstick skillet over medium-high heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add bok choy, bell pepper, scallions and snow peas; cook, stirring, until the vegetables are crisp-tender, 5 to 7 minutes.
    Step 6
    Make a well in the vegetables; whisk the reserved sauce and add to the center of the pan. Bring the sauce to a boil, stirring, until thickened. Toss the vegetables with the sauce. Transfer to a large shallow serving bowl and top with the tofu.


    Notes: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with other Asian ingredients.

    A blend of ground chiles, garlic and vinegar, chile-garlic sauce is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets (sometimes labeled as chili- garlic sauce or paste) and keeps up to 1 year in the refrigerator.

    Gluten-Free Disclaimer: Our nutritionists have verified that the recipes marked as gluten-free do not contain wheat, rye, barley or oats. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to make sure you pick a brand that does not contain a hidden source of gluten. Also, please note that while a recipe may be marked as “gluten-free,” the serving suggestions that accompany it may contain gluten.

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