Quick and Easy Asian Tofu

easy asian tofu

Hello friends!

Today I wanted to share the super easy Asian tofu recipe from last week’s soba noodle salad. This “recipe” is courtesy Michael, since he has always been better than me at making tofu (and potatoes). I happily concede that fact, because it means that sometimes he cooks it for me, while I put up my feet and browse Reddit (that’s more a fantasy – usually we cook together).

You’ll notice the recipe uses very specific terms like “splash of”, or “dash of” (though for some reason he gave me a specific measurement for maple syrup). Let your eye be your guide – my own interpretation of a splash would be something like 2 tablespoons, so don’t hold back – be generous with everything, because tofu is naturally bland and needs lots of flava.

This Asian tofu functions happily as a stir-fry or noodle topping, as a side dish to veggie sushi, or alongside rice. Basically anything remotely Asian you happen to be cooking, this’ll probably taste good with it. Maybe not Southeast flavors so much, but definitely Chinese, Japanese, and even Korean – this would be amazing atop a bowl of bibimbap.

Quick and Easy Asian Tofu

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Yield: 4 servings

Quick and Easy Asian Tofu


  • I block firm tofu, pressed with a tea towel to remove excess liquid, then cubed small
  • Splash of neutral oil
  • Splash of soy sauce
  • Splash of Worcestershire sauce (I use a vegan one)
  • Splash any vinegar (try apple cider vinegar, or red wine vinegar)
  • 1 tablespoon maple syrup
  • Dash toasted sesame oil
  • Sesame seeds, for garnish


  1. In a good non-stick pan, heat the oil over medium-high heat. Cook the tofu, flipping occasionally, until golden (5-6 minutes). Add the soy sauce and saute another 1-2 minutes. Add the worcestershire sauce, vinegar, maple syrup and sesame oil and cook until the sauce is brown, clear and delicious looking. Toss with sesame seeds.

I like to think that by now, tofu has shed its reputation of being despicable and bland – many people, meat eaters included, eat and enjoy tofu nowadays, which makes me happy. Usually, it’s not poor tofu’s fault. Usually it’s just poor seasoning and preparation.

I’ll end today’s blog post with a quick story of Michael’s University days, back when the food of his campus rated as the worst in the country. He decided to spend one week as a vegetarian, just for fun. The regular food was bad, but the vegetarian option was literally a slab of unseasoned tofu. Who does that? Needless to say, he didn’t walk out of the experience feeling any love for tofu (or vegetarianism).

(He re-visited the campus recently, nearly a decade later, and the food there is leaps and bounds better than it was. The kids of today are lucky – tons of stir-fries, salads, burgers and etc., and non-garbage tofu.)

The moral of the story is to eat delicious food. Happy Wednesday!


  • DawnCooks

    You’re so right. People’s immediate reaction when I say I LIKE tofu is, “Ew! It tastes like paste!” I say it doesn’t have to…..this is the perfect recipe to prove it. Simple and flavor-packed. I love the fun concept of your blog and your diverse background – food, music, beauty. Glad you’ve started another blog. 🙂

    • http://www.ohwaffle.com Allysia K

      Thanks Dawn! I’ve been having lots of fun with it so far. 🙂

  • http://www.dailypixiedust.com Cosenza ♡ Daily Pixie Dust

    Thanks for sharing this! We will try this version out as a topping of a rice dish 🙂

    • http://www.ohwaffle.com Allysia

      Enjoy! 🙂

  • http://www.flickingthevs.blogspot.com/ flickingthevs

    I think people that don’t like tofu must have had it watery and plain out of the packet, rather than proper marinated stuff with lots of flavour. I think if they’ve tried this, they might have a different idea!