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Sesame-Crusted Tofu Over Vegetables

Sesame-Crusted Tofu Over Vegetables
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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.

Prep: 45 minutes | Total Time: 1 3/4 hours
  • 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
  • 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
  • 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
  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.
  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.
  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.
  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.
  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.
  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.

Nutritional Information

Makes: 4 servings, about 1 1/2 cups each
  • Calories232
  • Fat12 g
    • Saturated fat2 g
  • Cholesterol0 g
  • Carbohydrates19 g
    • Dietary fiber5 g
  • Protein14 g
  • Sodium483 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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