Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Crispy Sesame Tofoo with Sticky Sauce
rispy Sesame Tofoo with Sticky Sauce

Crispy Sesame Tofoo with Sticky Sauce

Brought to you by: The Tofoo Co.
    2 serving
3.0 5 ratings Review this recipe

Prep time:

Cook time:

Serves: 2

This delicious tofu dish includes crispy The Tofoo Co Naked pieces, in a soy, chilli and ginger sticky sauce. It goes perfectly with rice and is topped off nicely with spring onions. Feel free to add as much (or as little) chilli as you like for an extra kick! Looking for more tofu recipes? Look no further.
Share recipe


  • 280g Naked Tofoo
  • 3 tbsp soy sauce
  • 1 tbsp ginger, grated
  • 1 clove garlic, crushed
  • 1 tsp sesame oil
  • ½ cup cornflour
  • 1 tbsp vegetable oil
  • 3 spring onions, chopped
  • ½ red chilli, halved and chopped
  • 180g basmati rice
  • 100ml water


Step 1

Cut the tofu into cubes, place into a bowl. Add 2 tablespoons of the soy sauce, the ginger, garlic and sesame oil. Mix. Cover the bowl, place it in the fridge and leave to marinade for 15 minutes.

Step 2

Remove the tofu from the fridge. Pour a good helping of cornflour into a bowl, roll each cube in the cornflour so they are completely coated. Start to cook your rice.

Step 3

Heat a large frying pan on a medium heat and pour in a good glug of vegetable oil. Place your tofu cubes in the pan, keep turning them until all sides are golden.

Step 4

Place a pan on the heat and pour in the leftover marinade. Add 1 tablespoon of soy sauce, the red chilli, 2 spring onions, and 100ml of water. As the sauce is bubbling, mix one teaspoon of cornflour in with 100mls of water until it is dissolved. Then pour this water into the sauce. Mix it in, and remove the sauce from the heat when it is thick and sticky.

Step 5

In a bowl, spoon in some rice, then lots of the crispy tofu, and pour over some of the sticky sauce. Garnish with some chopped spring onions.

Shop the ingredients

You might like

    The reviews are in: