Fried Tofu with Spicy Ginger-Sesame Sauce


Tofu is an unlikely partner for red wine, but in this recipe by Young Hwa Chung—wife of Dana Estates owner Hi Sang Lee—a soy-ginger glaze works well with the winery's Cabernet Sauvignon. Slideshow:  More Tofu Dishes 

Fried Tofu with Spicy Ginger-Sesame Sauce
Photo: © Anson Smart.
Total Time:
25 mins
2 main-course or 4 first-course servings


  • 2 1/2 tablespoons soy sauce

  • 1 tablespoon sugar

  • 1 tablespoon Korean red pepper flakes or 2 teaspoons crushed red pepper

  • 1 large garlic clove, very finely chopped

  • 1/2 tablespoon toasted sesame oil

  • 2 teaspoons finely grated fresh ginger

  • 1 teaspoon toasted sesame seeds

  • One 14-ounce container firm tofu

  • Vegetable oil, for frying

  • 1 scallion, thinly sliced

  • Steamed rice, for serving


  1. In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, sesame oil, ginger and sesame seeds.

  2. Slice the tofu crosswise into 8 thin slabs. Dry the tofu with paper towels, pressing until no moisture remains.

  3. In a large skillet, heat 1/4 inch of oil until shimmering. Add the tofu and cook over moderate heat, turning once, until browned and crisp, about 8 minutes per side. Drain on paper towels. Spoon the sauce over the fried tofu and sprinkle with the scallion. Serve with steamed rice.

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