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.

 Sesame-Crusted Tofu over Vegetables
photographer: Ken Burris
Nutritionist Tested & Approved
  • Total Time: 1 3/4 hours

  • Tofu & Marinade

  • 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

  • Sauce

  • 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 cornstarch

  • 1 teaspoon toasted sesame oil

  • Vegetables

  • 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

  • 1 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. 4 servings, about 1 1/2 cups each

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Nutritional Facts

Per serving
Saturated Fat
Monounsaturated Fat
Dietary Fiber
Added Sugars
2 vegetable
1 medium-fat meat
1 1/2 fat
Carbohydrate Servings
Vitamin C (172% daily value)
Vitamin A (171% dv)
Calcium (44% dv)
Folate (33% dv)
Iron &amp
Potassium (29% dv)
Magnesium (23% dv).

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