Photo of Crispy sesame tofu with kimchi by WW

Crispy sesame tofu with kimchi

6 - 10
PersonalPoints™ per serving
Total Time
15 min
10 min
5 min
Spicy kimchi, toasty sesame and salty miso bring bold flavour to this veggie dish.


Plain Tofu

100 g, firm

Egg, whole, raw

1 medium, raw


½ tablespoons, level

Sesame Seeds

1 tablespoons, black and white

Calorie controlled cooking spray

4 spray(s)


¼ portion(s), medium


40 g

Spring Onions

2 medium, trimmed and finely sliced


1 teaspoons, white miso paste


½ tablespoons

Sesame Oil

½ tablespoons, toasted


  1. Drain the tofu, then wrap it in kitchen paper and place between two plates. Weigh down the top plate with a tin and set aside for 15 minutes, then cut the tofu into 3cm cubes.
  2. Put the egg and cornflour into 2 separate small bowls. Combine the sesame seeds in a third small bowl. Toss the tofu in the cornflour, then the egg, then finally in the sesame seeds.
  3. Mist a nonstick frying pan with cooking spray and set over a medium-high heat. Fry the tofu on all sides for a total of 5 minutes or until crisp and golden all over.
  4. To make the dressing, combine the miso paste, mirin, sesame oil and ½ tablespoon cold water in a small bowl.
  5. To serve, arrange the cucumber, kimchi and spring onions in a serving bowl, then drizzle over the dressing and toss to combine. Top with the crispy tofu and serve.


Make this recipe vegan by using 50ml unsweetened soya milk instead of the beaten egg and ensuring you use a vegan variety of kimchi.