Crispy Tofu with Wasabi Ginger Sesame Dressing

This is a really simple recipe that I love – ready in just 15 minutes! Enjoy hot or cold, as an entree, a salad topper or an appetizer!


  • 1 box (454g) of firm (preferred) or medium-firm tofu (make sure to look for the Non-GMO logo!)
  • Pinch of sea salt
  • Oil for frying (I used coconut oil – do not use olive oil as it has a low smoking point)
  • For the dressing
  • 3 tbsp seasoned rice vinegar
  • 3 tbsp sesame oil
  • 2 tbsp soy sauce (use coconut aminos or gluten-free soy sauce if you’re sensitive to gluten)
  • 2 tsp tahini paste
  • 1 tbsp maple syrup or honey
  • 1 to 2 tsp wasabi paste (add 1/2 tsp at a time to taste as some brands are more pungent than others)
  • 2 tsp freshly grated ginger
  • To garnish: toasted white and black sesame seeds and/or thinly sliced green onions


  • Combine all ingredients for the dressing in a 8oz mason jar. Shake vigorously until all ingredients are fully combined. This dressing is also great on salads!
  • Slice the tofu into 1/4 inch thick rectangles. Pat dry with paper towels on both sides. (Tips: to remove excess water and make them extra crispy, you could dust the tofu slices with a thin layer of rice flour, potato starch or corn starch on both sides right before frying. Don’t let them sit for too long as they will become mushy!)
  • Fully coat a shallow frying pan with a generous amount of oil (about 1/4 inch tall). Preheat on medium heat until the oil almost start to smoke.
  • Carefully place the tofu slices onto the hot pan, sprinkle sea salt evenly, and shallow fry for 3-4 minutes each side or until the surface is crispy and golden brown. Do not crowd the pan as the water content in tofu will create steam making the tofu soggy.
  • Use a spatula to remove the crispy tofu from the pan, and rest on paper towels to remove excess oil.
  • Place the tofu on a plate, drizzle a generous amount of dressing onto the tofu. To garnish, sprinkle toasted sesame seeds and/or thinly sliced green onions.
  • Enjoy!

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