Food & Cooking Recipes Ingredients Tofu Recipes Sesame Marinated Tofu Be the first to rate & review! This easy recipe is our go-to tofu preparation. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Published on April 17, 2024 Rate PRINT Share Close Photo: Rachel Marel Servings: 4 Tofu is an often overlooked ingredient, but it is one of the best plant-based protein sources out there, rich in calcium, manganese, iron, and other nutrients. One of our favorite ways to use this powerhouse ingredient is in our sesame-marinated tofu recipe. Just like with meat or fish, marinating tofu is a great way to create a lot of flavor in a short amount of time. And with potent ingredients like sesame, soy, and fresh garlic, you’ll find yourself coming back to this quick and easy tofu recipe time and time again. The Best Ways to Cook Tofu, From Air Frying to Baking and Braising Tofu Is Versatile While it’s very commonly used in a variety of Asian cuisines, tofu can also be found in everyday recipes stateside. Tofu can be deep-fried to mimic chicken nuggets, crumbled and served with your morning toast instead of scrambled eggs, and even blended into decadent sweet desserts. The variety of tofu textures—from extra-firm to silken—means that there are seemingly endless ways to use it. The Importance of Draining and Pressing Tofu All tofu is packaged in water to help prolong its shelf life. Before cooking, you need to drain off the water. Depending on the recipe, you’ll usually need to take one more step and press even more excess moisture out of the tofu (with the exception of silken tofu, which is too soft to apply much pressure to). Moisture in tofu makes it soft and creamy. Draining off that moisture makes the tofu act more like a sponge in terms of both texture and flavor. Extra-firm tofu contains the least amount of moisture, but even so, draining and pressing will make it taste even better. Texture When drained and pressed, tofu becomes more porous. This means that not only does it have a chewier, meatier texture but it also absorbs marinade more effectively. The marinade will permeate every inch of the tofu instead of just the surface level. Flavor Draining and pressing tofu makes it more amenable to whatever flavors you want to add. Even if it’s just salt and pepper, the porousness of the tofu means the seasonings will soak into the entire block. How to Press Tofu It sounds complicated, but as you'll see in the steps below, pressing tofu is easy. You simply cover the tofu with paper towels or a clean dish towel—to absorb the water that comes out when the tofu is pressed. Then, weigh it down to press out that moisture. We recommend pressing tofu for at least 30 minutes, but 15 will do in a pinch. If you cook with tofu often, you might consider purchasing a tofu press. It removes the moisture in about half the time and uses a springloaded mechanism to apply more pressure than you can create on your own. Ingredients 16 ounces extra-firm tofu 1 teaspoon Dijon mustard 3 to 4 teaspoons toasted sesame seeds 1 teaspoon black sesame seeds (optional) 1 garlic clove, minced 3 tablespoons low-sodium tamari soy sauce Directions Rachel Marek Slice tofu: Slice tofu into 1-inch slabs Rachel Marek Place on baking sheet: Place in a single layer on a baking sheet lined with cheesecloth or paper towels. Rachel Marek Cover: Cover with another layer of cheesecloth or paper towels and place another baking sheet or plate on top. Rachel Marek Press tofu: Weight evenly with canned goods or other heavy items. Let stand about 30 minutes. Drain off liquid, and pat tofu dry with paper towels. Rachel Marek Make marinade: In a large shallow dish, combine mustard, sesame seeds, garlic, and soy sauce. Rachel Marek Marinate tofu: Place tofu in dish, and turn once to coat evenly with marinade. Let marinate at least 20 minutes at room temperature. Rachel Marek Cook tofu: Heat a 12-inch nonstick sauté pan or a wok over medium-high heat, and add 1 1/2 teaspoons canola oil to pan, swirling pan to coat. Add tofu; cook until lightly browned on each side, about 1 1/2 minutes per side. Rachel Marek Serve: Transfer tofu to a platter and serve. (If not serving immediately, keep warm by covering platter with aluminum foil.) Rachel Marek Storage and Reheating Once cooled to room temperature, transfer any leftovers to an airtight container and refrigerate for up to 3 days. To reheat, simply warm the tofu in a nonstick skillet over medium heat—this should take about 5 minutes. When reheating leftover tofu, it’s hard to get it as crisp as it is when it’s fresh. An air-fryer can help. Pop the leftover tofu into an air-fryer basket that’s been spritzed with nonstick cooking spray and cook at 350 degrees Fahrenheit for about 5 minutes, flipping the tofu once halfway through. Frequently Asked Questions Can I marinate firm or silken tofu? Yes and no; you can marinate firm tofu in recipes calling for extra-firm tofu, though you may need to press it for a few more minutes than extra-firm tofu. Silken tofu is too soft and should be saved for things like soups and smoothies. Can I marinate tofu overnight? Absolutely, tofu can be marinated overnight. The more time the better! Unlike animal-based proteins that start to cook and deteriorate when exposed to marinade, tofu’s texture will remain the same. Plus, the flavor will only be better the next day. Can I use regular soy sauce instead of tamari? Yes, you can use regular soy sauce instead of tamari. Tamari is a slightly thicker and milder form of soy sauce, but the flavor isn’t different enough to make a huge difference in recipes like this. If you do use soy sauce, use one labeled "reduced-sodium" or "low-sodium." More Tofu Recipes to Try: Crispy Fried Tofu Gingery Tofu Ramen Bowls Tofu-Tomatillo Stew Crumbled-Tofu-and-Shiitake Lettuce Cups Smoky Tofu Chili Winter Cobb Salad Vibrant-Green Broccoli Curry Originally appeared: Martha Stewart Living, October 2002 Rate It PRINT Updated by Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living.