Pan-Fried Ginger Sesame Tofu, Chilli Crisp Cucumber Salad
Aline Davies
August 12, 2025
A quick and easy tofu dish cooked with ginger and garlic and a sesame soy sauce based sauce, and topped with some fresh fragrant herbs and sesame seeds. Tofu is a versatile plant-protein. This dish is delicious served with some brown rice, a whole grain which help support digestion, provide sustained energy and allows you to feel fuller for longer.
No Reviews
Ingredients
Adjust Servings
| 300-340g pack firm-extra firm tofu You can switch out the tofu to a protein of your choice and follow the same steps, and bearing in mind varying cooking times for different proteins. Alternative protein options that would work with this dish include chicken, prawns, white fish and salmon. | |
| 200 g (1 cup) brown rice | |
| 500 ml (2 cups) water | |
| 2-3 mini cucumbers, stems and ends trimmed, diced | |
| 1 tablespoon chilli crisp (any type you like or have access to) | |
| 1 tablespoon rice vinegar | |
| 2 tablespoons light soy sauce or liquid aminos/tamari (for a gluten-free option) | |
| 1 tablespoon pure sesame oil | |
| 1 tablespoon raw honey (optional) | |
| 2 tablespoons neutral cooking oil | |
| 2 cloves garlic, minced | |
| 2-3 cm piece fresh ginger, minced | |
| 1-2 sprigs spring onion, roots trimmed, roughly chopped | |
| 1-2 sprigs fresh coriander, ends trimmed, stem and leaves roughly chopped | |
| Black and/or white toasted sesame seeds, to serve |
Directions
1.
To prepare the tofu, drain it, then wrap the tofu block with a kitchen towel or some kitchen paper, place it onto a plate with a deep rim. Weigh it down with something heavy, and press for 10 to 15 minutes.
Mark as complete
2.
While the tofu is pressing, prepare the rice. If you don’t have a rice cooker, you can make a stove top version. Prepare the rice by rinsing it in a sieve under running water for about 1 minute. Combine the rice and water in a pot and bring to a boil. Reduce the heat to the lowest setting, cover the pot with a lid, and simmer until tender and when most of the water is absorbed, stirring occasionally. Take it off the heat and set it aside for 10 minutes with the lid on to continue steaming. Use a fork to gently fluff the rice.
Mark as complete
3.
In the meantime, prepare the cucumber salad by combining the chopped cucumber with the chilli crisp and rice vinegar in a medium bowl. Taste and add more chilli or vinegar to suit your own taste preferences.
Mark as complete
4.
Combine together the light soy sauce (or liquid amino/ tamari), sesame oil, rice vinegar, honey in a small bowl and whisk to thoroughly combine. Taste and adjust the flavours if needed, then set to one side.
Mark as complete
5.
After the tofu is pressed, drain any excess liquid and place it on a chopping board. Slice into roughly 3 cm pieces.
Mark as complete
6.
Heat the oil in a medium-large frying pan over medium-high heat. Once hot, add the ginger and garlic and fry for a couple of minutes, stirring frequently.
Mark as complete
7.
Add the tofu and cook untouched for around 3 to 4 minutes or until the bottoms turn golden. Carefully flip the tofu pieces and fry until golden all over or until they reach your desired doneness, adding a touch more oil if it sticks to the pan. Gently shake the wok or pan occasionally so they do not get stuck to the pan.
Mark as complete
8.
Pour the soy sauce sesame mixture all over the tofu and sprinkle all over with the chopped spring onions and coriander, give the pan a light shake and cook for another minute or so then take it off the heat.
Mark as complete
9.
Portion out the tofu and serve it with a serving of brown rice and some cucumber salad. Serve sprinkled with some sesame seeds.
Mark as complete
