Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Black Sesame Tofu

Guest Chef Recipe

Black Sesame Tofu
Courtesy of Demuths Cookery School
2 spoon difficulty rating

Serves:

Black Sesame Tofu

This sesame-crusted marinated tofu is very popular, even with people who thought they didn’t like tofu. Tofu is best marinated in shoyu and ginger, rolled in sesame seeds and fried crisp and crunchy. Serve it as a snack with the marinade as a dipping sauce or with stir-fried winter greens or with noodles. The black sesame seeds add a colour contrast, but don’t worry if you haven’t got any as the recipe works just fine with white sesame seeds.

Ingredients: 

  • 280g plain tofu
  • 250g soba noodles
  • 1 tsp toasted sesame oil
  • 85g green beans, sliced lengthways
  • 2 tbsps hijiki or arame seaweed
  • small handful of fresh sprouts
  • sunflower oil for shallow frying

Marinade

  • 100ml apple juice
  • 4 tbsps shoyu
  • 2 garlic cloves, finely chopped
  • thumb size piece of fresh ginger root, peeled and sliced
  • 1 red chilli, deseeded and chopped

Tofu Crust

  • 25g cornflour
  • 3 tbsps black sesame seeds
  • 3 tbsps white sesame seeds
  • 1 tsp chilli flakes

Method: 

  1. Slice the tofu horizontally, then cut diagonally into 8 triangles. Place the tofu in a shallow dish.
  2. Mix together the marinade and pour over the tofu. Leave the tofu to marinate for at least a hour, turn the tofu half way through so that it marinates evenly.
  3. Soak the hijiki or arame seaweed in a bowl of hot water for 20 minutes. Drain and set aside.
  4. Cook the noodles, according to the instructions on the packet. Drain and stir in the toasted sesame oil to prevent the noodles sticking. You may not need all the cooked noodles.
  5. Mix together the tofu crust ingredients. Take the tofu pieces one at a time and dip into the mix so that the crust sticks to all sides. Shallow fry the tofu, until crisp. Set aside.
  6. Strain the marinade and keep as a dipping sauce.
  7. In a wok, heat a teaspoon of sunflower oil and stir-fry the green beans. Add a few tablespoons of marinade and enough noodles for each person, the drained hijiki and stir fry to heat through.
  8. On each plate serve a mound of the noodle mix and top with two pieces of tofu. Sprinkle with sprouts and use the marinade as a dipping sauce.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 17 of 17
Hangover Smoothie
We don't need to say much to sell this smoothie! It's also nice pretty much anytime... full of lovely healthy,...See recipe »
Tofu Katsu Curry
This is truly delicious and one of Japan's most popular dishes... we can see why! If you're short of time...See recipe »
Tofu Tahini Stir Fry
This recipe was inspired by Viva! staff member, Siobhan as this is very similar to one of her favourite go-to...See recipe »
Creamy Pesto Cannelloni
You can go two ways with this heavenly hearty recipe: cheat all the way using supermarket sauces or enjoy making...See recipe »
Turmeric Chai Cake
Whoever said vegan cakes were dry needs to try this recipe! Think moist and comforting rather than your traditional light...See recipe »
Easy Noodles & Veggies in a Peanut Chilli Ginger Sauce
These simple yet flavourful noodles are a favourite with our customers at the van! You can't beat that salty peanutty...See recipe »
Chestnut, Mushroom & Red Wine Pithivier
Beautiful to look at, rich, tasty and easy to create, this pithivier makes for the perfect Christmas centrepiece or if...See recipe »
Apricot & Chestnut Stuffing
This stuffing is really delicious, easy and compliments a range of dishes. Makes the perfect filling for our Turkey-less roast...See recipe »
Simple Pear & Walnut Tarte Tatin
A number of people in the Viva! office said this is the best dessert they've ever had! Let's not mention...See recipe »
Easy Vegan Turkey-less Roast
Oh wow! This roast is just heavenly and the ultimate centrepiece for your Christmas dinner! It's actually very straightforward to...See recipe »
Frangipane Tart
This is one of my favourite dessert recipes: light, crisp pastry with a frangipane topping over a delicate layer of...See recipe »
Celebration White Nut Roast with Herb Stuffing
Here is the answer to the question people always ask vegetarians and vegans: ‘what on earth do you eat for...See recipe »
Eton Mess
This is delicious. Vegan meringues really do work! They can be prepared ahead and stored in an airtight container until...See recipe »
Thai Green Curry
You can make this authentic, fragrant Thai green curry from scratch or do the quick version if you're short of...See recipe »
Mutta Thoran (Keralan Coconut Scramble)
This is a veganized version of a traditional Keralan dish and a delicious alternative to your standard tofu scramble!See recipe »
Mango Salsa
Fresh, zingy and delicious... this salsa goes great with Carribean and Mexican dishes!See recipe »
Jerk Tofu with Rice & Peas
Bring the carnival to your kitchen with this hearty, protein-rich and delicious dish! Comfort food at it's best...See recipe »