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Crispy sesame tofu with kimchi

Crispy sesame tofu with kimchi

Total Time
35 min
15 min
5 min
If you’re yet to embrace tofu, this recipe is the perfect introduction. Cooked in a sesame crust until crisp and golden, then tossed with spicy kimchi and umami-rich dressing, it’s a taste sensation you don’t want to miss!


Firm tofu

100 g, drained


1 medium, lightly beaten


2 tsp

Sesame seeds

3 tsp, black variety

Sesame seeds

3 tsp, white variety

Lebanese cucumber

1 medium, peeled into ribbons


80 g

Green shallot(s)

2 individual, finely sliced

Oil spray

1 x 3 second spray(s)

Miso paste

2 tsp, white variety

Mirin seasoning

1 tbs

Sesame oil

2 tsp


  1. Wrap the tofu in paper towel and place between 2 plates. Weigh down top plate with a full can of food and set aside for 15 minutes. Unwrap tofu and cut into 3cm cubes.
  2. Place egg and cornflour into 2 separate small bowls. Combine black and white sesame seeds in a third small bowl. Toss the tofu in cornflour, shaking off excess, then dip in egg and finally toss in sesame seeds to coat.
  3. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook tofu for about 5 minutes, turning, until crisp and golden on all sides. Remove from pan.
  4. To make the dressing, combine miso paste, mirin, sesame oil and 1 tablespoon cold water in a small bowl.
  5. To serve, divide cucumber, kimchi, shallots and dressing evenly between 2 serving bowls and toss to combine. Top with the crispy tofu and serve.