18 Reviews of Sesame Tofu

From: RubyJL

On Aug 20, 2006

Omg! Why doesn't this have a million 5-star reviews?!! I am eating this dish while I write and must rave about the delightfully sweet (with a hint of heat and sourness) sauce and the fabulous tofu with a crispy crunchy exterior and creamy smooth interior. Yum, yum, yum.

From: simmerj

On Aug 15, 2007

Very good. I like the idea of dusting the tofu with cornstarch. It makes the tofu fry much nicer than if it wasn't used. I used a deep fryer to fry the tofu cubes. This recipe turned out good for me, and I enjoyed it very much.

From: Chef #1167743

On May 5, 2009

This was fantastic! I did only use half of the sesame oil (to cut calories) and half of the ginger (it's all I had), and like another reviewer, I added cornstarch to the sauce to thicken it and allow it to stick to the tofu better. I don't remember traditional sesame chicken having red pepper flakes in it, but it was still wonderful. I should've doubled the sauce part though. I wanted more of it on my brown rice and broccoli that I served with it! It's so good!

From: Anita de la Costa

On Nov 11, 2008

Delicious! I doubled the sauce and added broccoli florets, served over steamed rice. It was amazing and this sauce will certainly go in my go-to repertoire. I was also glad to see that someone else uses the cornstarch method for frying tofu, it makes it really crunchy and golden. Thanks so much for posting this resounding 5-star recipe!

From: Chef #919143

On Aug 10, 2008

Excellent. This is the first sauce that I've made, and it came out great, and it tastes delicious. Excellent recipe.

From: WakeForest Chef

On Feb 25, 2009

Very good! My non-vegetarian roommate asked for seconds

From: Vegan Courtney

On May 9, 2007

This was fantastic and easy to make. I might add some cornstarch to the sauce next time for a thicker coating. We had this over shredded cabbage and brown rice--simple and tasty. Thanks for a great recipe!

From: archaeologygirl

On Feb 21, 2007

very good - especially the second day when the tofu had time to take in the sauce's flavour

From: Mr. Beetty

On May 6, 2009

This was delicious! Rather than deep fry the tofu, we pan-fried it in a bit of canola oil. We also added green onions and water chestnuts to the sauce at the end. It was just spicy enough, and I thought the sauce was the perfect consistency after cooking for 15 minutes or so. We'll definitely make it again!

From: Chef #876015

On Jun 29, 2008

Great recipe, I have enjoyed it for a long time, I get it take out from Whole Foods.