Vegan recipe

Vegan Sesame Crusted Ginger Tofu

Prep 30 mins
Cook 5 mins
Serves 4

Crisp and delicious sesame crusted tofu is made in to a comforting, healthy dish with rice, pickled vegetables and a vegan ginger sauce.This dish is ideal for a light snack or even as a starter.

Tofu Block Find out more


For the tofu:
1 pack of Cauldron Organic Tofu, drained and pressed for 20 minutes
3 tbsp cornflour
½ tbsp ground ginger
¼ tsp salt
¼ tsp white pepper
3 tbsp aquafaba (the liquid from a tin of chickpeas), beaten to soft white peaks with an electric whisk
5 tbsp toasted sesame seeds
100ml vegetable oil, for frying

For the ginger sauce:
2 tbsp tahini
1 tbsp lemon juice
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp water
1 tbsp fresh ginger, grated

To serve:
4 portions of rice
A selection of fresh and pickled salad vegetables, e.g. avocado, carrot, cucumber, radishes
Lime wedges
Microherbs (optional)


  1. To make the tofu, slice the tofu block into 12 strips and set aside. Put the cornflour and ground ginger into a shallow bowl, and the aquafaba and sesame seeds into two separate bowls.
  2. Take each piece of tofu and coat it first in the cornflour, then the aquafaba, then the sesame seeds. Set aside on a plate lined with baking paper.
  3. Pour the oil into a large, heavy bottomed pan and set over a medium-high heat. Once the oil is hot and shimmering cook the tofu for 3-4 minutes on each side, or until golden. Drain on kitchen roll and set aside.
  4. To make the sauce, combine all ingredients together and mix well.
  5. To serve, divide rice between four bowls and top each bowl with three slices of the sesame crusted tofu. Decorate the plate with fresh and pickled salad vegetables and garnish with the ginger sauce, micro herbs and lime wedges.