Sesame-Ginger Tofu

Yummy! Sesame-Ginger Tofu is a real exotic treat, and it takes less than half an hour to make. Justin was inspired on his journey through China and decided to share this tofu dish from his book, The Lotus and the Artichoke – Vegane Rezepte eines Weltreisenden, with us.


  • 220 g Tofu pressed and cut into cubes, strips or triangles
  • 1 tsp tomato paste or chopped small tomato
  • 1 tsp oil
  • 1 tsp sesame oil
  • 1 clove garlic finely chopped
  • 1 onion small chopped
  • 2 cm ginger finely chopped
  • ¼ tsp pepper flakes red
  • 1 tsp lemon juice or 1 teaspoon rice vinegar
  • 1 tsp sesame seeds toasted and ground
  • 1 tsp cornstarch
  • 180 ml water
  • 2 tsp soy sauce
  • 2 tsp Organic Veganz Agave Syrup


  • Squeeze Tofu: wrap in a kitchen towel and press for 20-30 minutes by putting a weight on top.. (if you've got very firm tofu you can skip this step)

  • In a large skillet, heat oil and sesame oil over medium heat.

  • Add garlic, onion, ginger and chili while stirring for 2-3 minutes. Sauté until the onion begins to brown.

  • Add tofu. Fry for 4-5 minutes until they start to brown.

  • Add lemon juice and chopped tomatoes (or tomato paste) into the mixture. Cook 2-3 min and continue stirring.

  • Ground up sesame seeds, corn starch, water, soy sauce and sugar in a bowl.

  • Mix into the hot pan and stir. Turn flame on low to medium for 3-4 min. Simmer until the sauce has thickened. For a thinner sauce gradually stir in water.

  • Garnish with sprouts and roasted sesame seeds and serve with jasmine or brown rice.

Additional information

If you prefer the dish without onion & garlic, that’s no problem, you can just leave it out. If you want a nuttier taste, use tahini, peanuts or cashews instead of ground sesame seeds.