Gordon Ramsay Grilled Tofu Recipe

Gordon Ramsay’s tofu gets the katsu treatment: soy-splashed slices in a full sesame crust, fried 30 seconds a side, then a miso and Marmite mayonnaise spooned on top. Ten minutes, start to plate.

“Tofu can, let’s face it, be quite bland,” Ramsay admits in Ramsay in 10, where this recipe appears as Sesame-Grilled Tofu with Miso Mayonnaise, his fix for exactly that problem. The crust and the mayo do the arguing.

Egg white is the glue. Whisked until frothy, it grips the sesame seeds to every side of the tofu, and 30 seconds in hot oil toasts them golden. No batter, no flour, just seeds standing shoulder to shoulder.

Gordon Ramsay Sesame-Grilled Tofu with Miso Mayonnaise

Recipe by Sophie LaneCourse: DinnerCuisine: JapaneseDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

500

kcal

Total time

10 min

Sesame-Grilled Tofu from Ramsay in 10, his answer to tofu’s bad reputation. A toasted seed crust, a Marmite-spiked miso mayo, and a shichimi dusting to finish.

Ingredients

• 280g (10 oz) firm tofu

• 1 tbsp soy sauce

• 1 egg white

• 60g (scant ½ cup) sesame seeds

• Vegetable oil, for frying

• 1 tsp pickled ginger

• 1 tbsp coriander leaves

• Pinch of shichimi togarashi

• For the miso mayonnaise:

• 1 tsp white miso paste

• ½ tsp Marmite (or nutritional yeast)

• 2 tbsp mayonnaise

Directions

• Make the miso mayonnaise: Stir the miso paste and Marmite together in a bowl until combined. Add the mayonnaise and stir until smooth.
• Slice and season: Cut the tofu into 7 to 8 thick slices and drizzle with the soy sauce.
• Whisk the egg white: Gently whisk until frothy.
• Coat: Dip each tofu piece in the egg white, then press into the sesame seeds on all sides.
• Fry: Heat enough oil to coat the bottom of a non-stick frying pan over medium heat. Fry the tofu for about 30 seconds each side, until toasted and golden.
• Prep the garnish: Roughly chop the pickled ginger and mix with the coriander leaves.
• Serve: Drain the tofu on kitchen paper, plate up, and spoon miso mayonnaise onto each piece. Top with the ginger and coriander, and dust everything with the shichimi togarashi.

Notes

Despite the name, the book’s method is a quick shallow fry, 30 seconds a side does the toasting, no grill involved. The book’s serving suggestion: wilt Asian greens in the same pan and add steamed rice. For vegan, swap the egg white for soya milk.

FAQs

Why is there Marmite in the mayonnaise?

Umami stacked on umami. Miso brings the fermented soybean depth, Marmite brings the yeast extract punch, and together they turn plain mayonnaise into the “punchy” sauce the book promises. Half a teaspoon, nobody at the table will name it.

The same white miso builds the 10-minute miso soup on its own, one jar covering both jobs.

What does the egg white actually do?

Ramsay uses it at two strengths. Here it’s whisked only to frothy, a light glue for a single layer of seeds on delicate tofu. The sesame-crusted tuna steak in MasterClass II takes the same whites to stiff peaks, a thicker binder carrying a heavy double coat of black and white seeds.

Same trick, tuned to the ingredient. Tofu would tear under the tuna treatment.

Is this recipe actually vegan?

Almost, and the book’s swap only gets you halfway. Soya milk replaces the egg white, as printed. But standard mayonnaise contains egg too, and the page doesn’t mention it. Use a vegan mayo and the dish is genuinely vegan.

Dairy-free it already is, no butter, no cream anywhere.

How does Ramsay stop tofu tasting bland?

Three moves in one recipe. Firm tofu, not silken, so it holds a crust. A soy sauce drizzle before coating, seasoning the inside. Then the loud finish, toasted sesame, salty miso mayo and the shichimi’s chilli-citrus dust.

No pressing, no marinating hours. The 30-second fry keeps the inside soft on purpose, the contrast is the point.

What do you serve sesame tofu with?

The book’s answer: Asian greens wilted in the tofu pan, catching the leftover sesame oil, plus steamed rice. The shichimi jar earns its place twice over, it also finishes the vegan cauliflower ramen from the same book.

For tofu in a bigger dinner, the tamarind pad thai lists it as a straight swap for the beef.