Japanese style sesame tofu Vegan recipe

Japanese Style Sesame Tofu

Prep 15 mins
Cook 5 mins
Serves 4

We’ve teamed up with the talented Ching-He Huang to create a series of recipes that show you how to get the best out of your tofu. Transport yourself to the streets of Tokyo with this mouth-watering Japanese style sesame tofu dish.

Tofu Block Find out more


396g Cauldron Organic Tofu Block, cut into 4cm x 4cm large cubes
200g glutinous rice flour
40g black sesame seeds
80g white sesame seeds
250ml sunflower oil

For the dipping sauce

8 tablespoon Tamari or low sodium light soy sauce
4 tablespoon Japanese Mirin
1 teaspoon white caster sugar
1 tablespoon daikon radish, peeled and grated (optional)
1 small red chilli, deseeded and finely chopped

For the garnish

2 Spring onions, washed, top, tailed, sliced on a deep angle


  1. Take the Tofu out of the pack, drain away all the water. Take a clean tea towel or paper towel and press the tofu gently to remove any excess moisture. Slice the Tofu into 4cm X 4cm large cubes.
  2. Mix the sesame seeds together on a plate. Set side.
  3. Mix 150g of glutinous rice flour with enough water to form a thin batter. Set aside.
  4. Dip each piece of tofu in the remaining 50gram of glutinous rice flour.
  5. Then dip these coated tofu cubes in the thin batter and then coat them in the sesame seeds mix, making sure it’s coated on all sides. Continue until all have been coated.
  6. Heat a wok over high heat and add the oil. Heat the oil to 180 degrees. Shallow fry the tofu in batches in necessary, turning them over to ensure they are golden on all sides. Drain on a plate lined with kitchen paper. (You may lose some sesame seeds in the oil but do not worry, you can drain the oil, and use it as infused toasted sesame oil).
  7. Mix together the dipping sauce ingredients (add the grated daikon radish if using, it gives a pungent aroma).
  8. Serve the tofu with the dipping sauce on the side