Crispy on the outside and tender on the inside, this Wasabi Tofu recipe brings bold flavor and satisfying crunch in every bite. The creamy coconut-wasabi sauce adds a spicy kick that perfectly balances the nutty sesame-crusted tofu cubes!
Try our Tofu Sisig and Tofu in Coconut Milk for a creamy, comforting dish!
Why You’ll Love This Recipe
Wasabi Tofu is vegan, dairy-free, and beginner-friendly. It’s easy to make, and the flavours are bold but balanced. You can put this in wraps, salads, or on top of rice. For extra crunch, try topping it with wasabi peas, pickled ginger, or nori strips.
The tofu cubes, rich in protein, cook quickly and absorb flavor well. The wasabi adds just the right kick that wakes up the taste buds, but not overpowering. The coconut milk gives it a rich texture and adds healthy fats.
This dish is customizable, so you can add avocado slices or veggies such as shredded carrots, edamame, cabbage, cucumber slices, or a dollop of vegan mayo on the side at your choice. It also makes a fun twist on sushi night at home and is great any time of year!
Ingredients
Listed below are all the ingredients you will need:
- Extra firm tofu
- Flaxseed meal
- Water
- Sesame seeds
- Salt
- Ground black pepper
- Cooking oil
- Red onion
- Coconut milk
- Wasabi powder
- Brown sugar
- Cooked rice
- Fried water spinach (optional)
- Roasted sweet corn (optional)
- Lemons
See recipe card for quantities.
Instructions
Make the Coconut-Wasabi Sauce
1. In a small pot, heat 1 tablespoon of oil over low heat and sauté sliced red onions until translucent.
2. Add coconut milk, wasabi powder, and brown sugar. Then, stir and bring to a boil. Reduce to a simmer and cook for 5 minutes until slightly thickened
3. Season with salt and black pepper to taste. Then, remove the pot from the heat and set it aside.
Prepare the Sesame-Crusted Tofu
4. In a bowl, combine flaxseed meal and water. Let it bloom for 15 minutes, then stir well.
5. Next, season the bloomed flaxseed mixture with salt and black pepper.
6. Cut the pressed tofu into bite-sized cubes.
7. Dip each tofu cube into the flaxseed mixture, then roll in sesame seeds until fully coated. Let the coated tofu rest for 2 minutes.
8. After that, heat oil in a pan or pot for deep-frying. Then, fry the tofu until golden and crispy.
9. Transfer to a paper towel-lined plate to drain excess oil and strain any leftover sesame seeds to use as garnish.
10. Serve crispy tofu over hot cooked rice and drizzle generously with coconut-wasabi sauce.
11. Add fried water spinach, roasted sweet corn on the side, or sprinkle more sesame seeds, if desired. Then, serve with lemon wedges or a splash of lime juice for a zesty finish!
Substitutions & Variations
- Ingredient Swap
You can swap coconut milk with cashew cream if you prefer.
Out of flaxseed meal? Try chia seeds or breadcrumbs to bind the tofu. - Variation
No wasabi powder? Horseradish with lemon works in a pinch. - Mistake to Avoid
Avoid overcooking the tofu. It should stay crispy outside, soft inside. - Storage Tips
- This dish doesn’t freeze well because of the coconut sauce.
- Store leftovers in the fridge for up to 2 days. Keep the sauce and tofu separate for the best texture when reheating.
FAQ
Wasabi Tofu
Ingredients
- cooking oil of your choice for frying
For the Coconut-Wasabi Sauce:
- 1 small red onion thinly sliced
- 1 cup coconut milk
- 1 tablespoon wasabi powder
- 1 teaspoon brown sugar
- salt and pepper to taste
For the Sesame Crusted Tofu:
- 1 ½ tablespoons flaxseed meal
- 4 tablespoons water
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (8 oz.) pack extra-firm tofu pressed to release excess water
- ¼ cup sesame seeds
To Serve:
- 2 cups cooked rice
- fried water spinach optional
- roasted sweet corn optional
- 1 ½ lemon cut into wedges
Instructions
Make the Coconut-Wasabi Sauce:
- In a small pot, heat 1 tablespoon of oil over low heat and sauté sliced red onions until translucent.
- Add coconut milk, wasabi powder, and brown sugar. Stir and bring to a boil.
- Reduce to a simmer and cook for 5 minutes until slightly thickened.
- Season with salt and black pepper to taste. Remove from heat and set aside.
Prepare the Sesame-Crusted Tofu:
- In a bowl, combine flaxseed meal and water. Let it bloom for 15 minutes, then stir well.
- Season the bloomed flaxseed mixture with salt and black pepper.
- Cut the pressed tofu into bite-sized cubes.
- Dip each tofu cube into the flaxseed mixture, then roll in sesame seeds until fully coated. Let the coated tofu rest for 2 minutes.
- Heat oil in a pan or pot for deep-frying. Fry the tofu until golden and crispy.
- Transfer to a paper towel-lined plate to drain excess oil. Strain any leftover sesame seeds to use as garnish.
Assemble and Serve:
- Serve crispy tofu over hot cooked rice.
- Drizzle generously with coconut-wasabi sauce.
- Add fried water spinach and roasted sweet corn on the side if desired.
- Serve with lemon wedges for a zesty finish.
Watch The Recipe Video!
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Recipes for Every Moment
Want a quick meal that feels fancy but is easy to make? This Wasabi Tofu adds heat, flavor, and comfort—perfect for weeknights or impressing your vegan friends!
Sweet says
Ooooooh I feel like I wanna try this. I'm not fond of tofu but this is a healthy recipe!
Cherry says
I love healthy rice bowls. So I'd like to try this wasabi tofu recipe soon. It seems easy to make, delicious, and nutritious. Thanks for sharing!
Julius says
Anything tofu from SimplyBakings is a treat; so tasty it might make meat lovers retreat! 😋
Kian Cablinda says
Thanks for this! Our family loves to eat tofu <3
Lizzy says
Love anything spicy!! This tasted soooo good and followed the recipe to the tee! Thanks Lainey! 🤩🤩🤩
Dimple says
This will be a great addition to how we cook tofu! Thanks SB.