Serve vegan crispy sesame tofu with homemade coconut-chili dressing for the perfect blend of sweet and savory. If you’re not convinced about tofu, let the crunchy coating of panko and sesame seeds change your mind – it’s nutty and delicious!
What You Need to Make this Recipe
- Coconut Milk: Unsweetened canned coconut milk creates a nice, creamy sauce.
- Lime: Add freshness to the coconut-chili dressing with lime zest and juice.
- Chili Garlic Sauce: Spicy garlic chili sauce thickens and flavors the dressing.
- Chili Oil: Chili oil provides heat and texture.
- Brown Sugar: Balance the other flavors with sugar.
- Sesame: Try to convince me tofu and sesame aren’t a perfect pair! I use sesame in two ways; white and black sesame seeds form a beautiful crust on the fried tofu and sesame oil flavors and provide a velvety texture for the coconut-chili dressing.
- Tofu: Extra-firm tofu holds up well during the frying process, and the bites will be more crispy. Be sure to take the time to remove the excess water from the tofu before preparing it.
- Panko: Panko combines with sesame seeds to form a crispy crust.
- Red Pepper Flakes: The red pepper flakes add heat to the breading.
- Tapioca Flour: Tapioca flour binds the panko and sesame seeds.
- Vegetable Oil: Pan-fry the tofu in neutral oil with a high smoking point.
How to Make Vegan Crispy Sesame Tofu
The full recipe with measurements is in the recipe card below.
For the Coconut-Chili Dressing:
Step 1: Whisk the coconut milk, lime zest, chili paste, chili oil, and brown sugar in a small bowl until sugar dissolves completely. Slowly pour in the sesame oil and whisk until the dressing becomes silky. Set it aside.
For the Tofu:
Step 2: Pat-dry the tofu with a towel and cut them into large rectangles. Season lightly with salt and set them aside.
Step 3: Mix panko, white and black sesame seeds, pepper, salt, and red pepper flakes in a small bowl. Pour this mixture into a skillet with 1 teaspoon of sesame oil. Toast for 2-4 minutes. Set it aside.
Step 4: Whisk tapioca flour and water together in a small bowl.
Step 5: Dredge the tofu slices, one at a time, into the tapioca mixture. Then, dip the tofu into the bowl with the panko mixture.
Be sure to coat the tofu well on all sides, then move to a wire rack. Repeat with the remaining tofu.
For Frying:
Step 6: Set a wire rack into the rimmed baking sheet. Then, heat ¼ cup oil in the same skillet over medium-low heat to 350°F (176°C). Test the oil by frying one tofu slice, adjusting the heat accordingly.
Step 7: Pan-fry the tofu in small batches until golden brown, about 2 minutes per side. Transfer the tofu slices to the wire rack. Repeat with the remaining tofu.
Step 8: Allow the tofu slices to cool on the wire rack for 3 minutes. Then, serve with the coconut chili dressing, and enjoy!
Expert Tips
- For crispier tofu, microwave them for 1-2 minutes before removing the liquid with a towel.
- Take care handling the tofu during the dredging and coating process.
- Use a food thermometer to measure the temperature of the oil throughout the frying process. The oil should remain at 350°F (176°C) for best results. In between batches, allow the oil to return to temperature if needed.
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Serving Suggestions
- Jasmine Rice, Easy Vegetable Fried Rice, Brown Rice, Cilantro Lime Rice, Cauliflower Rice
- Soba noodles, Udon Noodles
- Air Fryer Broccoli and Cauliflower, Asparagus, Spinach, Green Beans, Edamame
What to do With the Leftovers
- Refrigerate – Store leftovers in an airtight container for 3-4 days.
- Freeze – I do not recommend freezing fried tofu because the consistency changes once defrosted.
- Reheat – Warm leftovers in the microwave for 1-2 minutes. However, if you want to “re-crisp” the tofu, I recommend warming them on the stovetop.
- Repurpose – Use the tofu to make a tofu rice bowl – it’s also a great way to use the dressing.
Frequently Asked Questions
Can I bake the tofu instead?
I prefer pan-fried tofu, but this method is perfect for feeding a crowd; line the tofu on a rimmed baking sheet. Preheat the oven to 425°F (218°C) and bake for 25-30 minutes until crisp.
Can I make crispy sesame tofu in the air-fryer?
You will need to work in batches. Arrange the tofu in a single layer in the air fryer basket, and cook at 400°F (204°C) for 5 minutes. Flip the tofu pieces, and cook for another 5 minutes. Repeat this process until all the tofu cooks.
Do you have to press the tofu before frying it?
Taking the time to press the excess liquid out of the tofu will result in crisper bites for you to enjoy!
Why won’t my tofu get crispy?
The short answer is water. Excess water in the tofu makes it difficult for the tapioca flour and breading to adhere. Once you press the water out, fry the tofu, and it will develop a crispy outer coating thanks to the flour, panko, and sesame seeds.
More Vegan Recipes:
Vegan Crispy Sesame Tofu with Coconut Chili Dressing
- 3 Small Bowls
- Plate
- ¼ cup coconut milk, canned, unsweetened
- 1 lime, zest (½ teaspoon), and juice
- 2 tablespoon chili garlic sauce
- 2 tablespoon chili oil
- 1 teaspoon brown sugar
- 2 tablespoon sesame oil, toasted
- 1 package extra-firm tofu, about 14-ounces, cut into squares
- ½ cup gluten-free panko
- ⅓ cup white sesame seeds
- 1 tablespoon black sesame seeds
- ½ teaspoon black pepper, coarse ground
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 2 tablespoon tapioca flour
- ¼ cup vegetable oil, for frying
- Whisk coconut milk, lime zest, chili paste, chili oil, and brown sugar in a small bowl until sugar dissolves. Slowly pour in the sesame oil and whisk until the dressing is silky. Set it aside.
- Pat-dry the tofu with a towel and cut them into large rectangles.
- Combine panko, white and black sesame seeds, pepper, salt, and red pepper flakes on a plate.
- Whisk tapioca flour and warm water in a small bowl.
- Dredge the tofu slices, one at a time, into the tapioca mixture. Then, dip the tofu into the panko mixture. Be sure to coat the tofu well on all sides, then move it to a wire rack. Repeat with the remaining tofu.
- Set a wire rack into the rimmed baking sheet and heat ¼ cup oil in a cast-iron skillet over medium-low heat to 350°F (176°C).
- Test the oil by frying just one piece of tofu; adjust the heat accordingly.
- In small batches, pan-fry the tofu until golden brown, about 2 minutes per side. Transfer the tofu slices to the wire rack. Repeat with the remaining tofu.
- Allow the tofu slices to cool on the wire rack for 3 minutes. Then, serve with the coconut chili dressing, and enjoy!
- Nik Sharma’s recipe from New York Times.
- For crispier tofu, microwave them for 1-2 minutes before removing the liquid with a towel.
- Take care handling the tofu during the dredging and coating process.
- Use a food thermometer to measure the temperature of the oil throughout the frying process. The oil should remain at 350°F (176°C) for best results. In between batches, allow the oil to return to temperature if needed.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.