This recipe—crispy sesame tofu, lightly fried in a spicy-sweet ginger-sesame sauce topped with slivered sugar snap peas—has been a long time coming! And it’s easier than you think to make at home.
The first time I ever had fried tofu was at a—at the time—pretty edgy restaurant on West St. in Annapolis Maryland, called Tsunami. Have you been there? It’s more of a locals-only spot so you may not have heard of it if you were just passing through Annapolis as a visitor. Now that you know about it though, stop in and check it out the next time you’re in the area!
The food is amazing which is probably why it’s been in business so long.
So, here I am probably 15ish years later, remembering my first experience with fried tofu and now recreating it since I’ve got some culinary skills under my belt. Even if you have little to no cooking experience, if you can follow directions, then you can make this fried tofu. You up for it? The reward will be feeling like you’re eating dinner out at a trendy restaurant. So, stick with me here!
This recipe is not difficult but it does involve some prep work. Since there are several ingredients that require separate cooking methods, I recommend preparing your rice in advance (or you can cheat and use microwaveable rice or even quinoa if you want a healthier option). You will also want to lightly toast the sesame seeds ahead of time. This will help everything come together nicely at the end without a lot of stress so you can focus on cooking the tofu, which is easy but may be the hardest part if you’re never done it before.
You really don’t need anything special to make this other than a frying pan with a lip that can hold a small amount of oil, and a flat spatula. I prefer a thin, flexible metal spatula so you can easily get under the tofu to flip it without hurting it, but as long as you’re gentle you can get away with using a thicker one. I used my cast iron skillet to fry the tofu.
That’s really all you need to know. I think you’re going to have fun making this for dinner! So without further ado, I’ll let you get to this dinner recipe… 🙂