Sesame Tofu with Dark Soy Sauce Recipe – Easy!

This Sesame Tofu with Dark Soy Sauce Recipe is crispy, easy, and delicious! The pan-fried tofu only has 1 ingredient in the breading. Spice to your tastes!

Sesame tofu used to be one of my favorite take-out dishes, but after making it myself I’ve started to get really picky about the way the tofu is cooked. I like it perfectly crispy on the outside, while still tender and nicely chewy. Now that I’ve perfected my crispy tofu, I strongly prefer making it myself over take-out. I view this as both a win and a loss. I win because I get to eat this delicious tofu dish, but I lose because now I have to order something else from my favorite take-out place.

This crispy tofu recipe is the best because it’s super easy to make, and the breading is only one ingredient. The rest of the recipe is just about as easy.

Dark Soy Sauce vs Soy Sauce

Dark soy sauce is different from light soy sauce in a few key ways.

• Dark soy sauce is aged longer than standard soy sauce. This is the main reason why it’s not an even substitution for light soy sauce. The aging process gives it a deeper richer flavor, and subbing it for standard soy sauce will leave your dish feeling like it’s missing something.
• Dark soy sauce has more sugar than standard soy sauce. If you decide that you need to substitute standard soy sauce for dark soy sauce, simmering soy sauce in a pan with some sugar will help get you closer. While this is a common recommendation, in my opinion, there is still a clear taste difference.
• Dark soy sauce has less salt than standard soy sauce. This is one difference that is hard to adjust for if you try to use regular soy sauce in a recipe that calls for dark soy sauce. You can’t remove salt from regular soy sauce. In recipes like this that don’t add salt as an individual ingredient, using regular soy sauce will make your dish too salty. Trust me, I’ve tested it.
• Dark soy sauce is darker than regular soy sauce. Okay, this one may seem obvious, but dark soy sauce gives food a beautiful umber color that is often specifically part of the presentation when you use it. Using standard soy sauce can leave your dish looking pallid and unappetizing.

How to Get Really Crispy Tofu

• Whisk your sauce ingredients together with the cornstarch before heating. This guarantees no lumps. 
• Use tongs to turn your tofu. Turning it frequently means even browning. 
• Use the biggest pan you have to pan-fry the tofu. Give your tofu plenty of space to keep it from sticking together, and to help it crisp faster.
• When I first started making this sesame tofu recipe I would try to make the rice and sesame sauce at the same time as I fried the tofu. I found it was easier to prepare everything before frying the tofu, but you can make the sauce and rice while the tofu is frying if you are a better multi-tasker than I am.
• Make sure your tofu is pressed or it will get soggy.
• Cook the tofu just to golden brown. Tofu can get tough if you overcook it.

Ingredients for Sesame Tofu with Dark Soy Sauce

• Sushi Rice: Our recipe gives you perfect sushi rice every time!
• Extra-firm tofu: This tofu stays together when cooked, softer tofu may fall apart.
• Sugar: Give the necessary sweetness and makes the sauce sticky and syrupy.
• Dark Soy Sauce: Packed with more flavor than it’s regular counterparts. It’s worth tracking down this ingredient.
• Rice vinegar: Acidic vinegar brightens the tofu.
• Sesame Oil & Sesame Seeds: Give the tofu it’s signature flavor!
• Garlic and Chilies: Add spice and flavor!
• Cornstarch: Adds a light coating to the tofu for the crispiest crunch!
• Tien Tsin Peppers: are the red peppers you will commonly find in Chinese-American food. They can be hard to find in the grocery store though, so feel free to use Thai chiles which are usually easier to track down. Don’t worry if you don’t like spice, you can easily omit these.

How to make Perfectly Sesame Tofu with Dark Soy Sauce

1. Cook the rice: Prepare the sushi rice according to this recipe. Set aside until ready.
2. Press the tofu: Slice your tofu into 2 slices. Place slices of tofu on a plate, and put a paper towel between each slice. Balance a plate on top (I find it easier to flip the plate upside down) to press the water out of the tofu. Let the tofu press while you move on to the next steps. Pressing the water out of the tofu makes it so that your tofu soaks up the sauce and stays extra crispy without being soggy.
3. Get your sauce ready: In a room temperature stainless steel saucepan, whisk together 2 teaspoons cornstarch, 2 tablespoons sugar, 2 tablespoons water, 1/4 cup dark soy sauce, 2 tablespoons rice vinegar, 4 teaspoons toasted sesame oil, 1 clove minced garlic, and the chopped (optional) and whole chiles. Bring to a simmer over medium-low heat for 2 to 3 minutes, whisking frequently, until the sauce coats a spoon. Remove the sesame sauce from the heat while you prepare the tofu.
4. Starch the tofu: Slice the pressed tofu into bite-size cubes and spread the cubes out onto a cutting board. Blot any water with a paper towel so that the tofu and cutting board is mostly dry. Sprinkle the tofu with 2 tablespoons of cornstarch and gently toss the tofu together with the cornstarch to lightly coat it.
5. Pan-fry: Heat a large skillet over medium-high heat. Add 2 tablespoons of vegetable oil and then carefully add the tofu. Use tongs to carefully rotate the tofu cubes frequently until the tofu is golden brown on all sides. Reduce the heat to medium-low and then use a spoon to carefully remove the tofu from the pan into a large heat-safe mixing bowl. Make it saucy: Whisk the sesame sauce. Carefully pour the hot sesame sauce into the mixing bowl with the tofu. Stir gently to combine the tofu and sauce.
6. To serve: Serve the Crispy Sesame Tofu over Sushi Rice and sprinkle with sesame seeds and sliced green onion.

More Delicious Tofu Recipes

• Nashville Hot Tofu
• Crying Tiger
• Banh Mi Tacos

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