Sesame Tofu

Make this ridiculously good Crispy Sesame Tofu for dinner tonight! Extra crispy baked tofu is tossed in a sweet and savory sesame sauce for a crowd-pleasing meal that’s just as good as takeout.

For more perfectly saucy tofu recipes, check out this Easy Teriyaki Tofu, this General Tso’s Tofu, and this Sweet and Spicy Sriracha Tofu!

overhead view of sesame tofu on top of rice in a bowl.

We’re huge tofu fans in our house and make it at least once a week. I have endless tofu recipes to choose from, like my Peanut Tofu with Coconut Rice and my Shredded Tofu Tacos, but this Crispy Sesame Tofu is still one of our all-time favorites. It’s perfectly saucy, savory, and sweet—AKA everything we want in a delicious tofu dinner!

Even if you think you don’t like tofu, this recipe will change your mind. It’s baked in a unique way to make it extra crispy, and then drenched in the easy sesame sauce and piled on top of rice. One bite and you’ll forget that you wanted delivery in the first place.

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“Made this for dinner tonight and oh man was it freakin’ delicious! I’ll definitely be making this again. Sauce is fantastic.” – Rebecca

Why you’ll love this sticky sesame tofu

Takeout copycat – Just think of this sesame tofu recipe as a classic Chinese-American sesame chicken dupe, but veganized!
Finger-licking good – You don’t have to be a tofu fan to enjoy this. Between the crispy baked tofu and savory-sweet vegan sesame sauce, this recipe will be a hit with the whole family.
Quick & easy – Forget about waiting for delivery; this recipe is incredibly easy to whip up in about 1 hour using basic pantry staples.

How to make sesame tofu

Find the complete recipe with measurements in the recipe card below.

Slice the pressed tofu block into cubes and add them to a ziplock bag along with the sesame oil, soy sauce, and cornstarch. Close the bag and toss until the cubes are well-coated.

Arrange the tofu on a baking sheet and bake until it’s golden and crispy.

overhead view of baked tofu on a baking sheet.

Meanwhile, cook the rice and make the sesame sauce. Sauté the garlic in the vegetable oil, then add the rest of the ingredients except the cornstarch/water and sesame oil. Pour in the cornstarch slurry and stir constantly until the sauce thickens. Stir in the sesame oil and turn off the heat.

Once the tofu is done baking, add it to the pan with the sauce and stir to coat the pieces.

Divide the sesame tofu into bowls with the cooked rice and serve with sesame seeds, green onions, and steamed broccoli. Enjoy!

overhead view of a wooden spoon stirring baked tofu and sesame sauce in a large skillet.

Frequently asked questions

Can I air fry the tofu instead? What about pan-frying?

Yes, you can air fry or pan fry the tofu if you’d prefer. Make my Air Fryer Tofu or my Perfect Fried Tofu, then mix it with the sauce.

Why does my sesame sauce taste salty?

I used low-sodium soy sauce in the sesame sauce and loved the balance of sweet and umami flavors. If the sauce is a little too salty for your taste or you’re making it with regular soy sauce, then I’d recommend reducing the soy sauce/tamari to 1/4 cup and increasing the water to 1/2 cup.

What should I serve with sesame tofu?

I like serving the tofu over a bed of fluffy basmati rice, but quinoa, brown rice, or noodles would be just as good! Finish up the bowl with steamed broccoli or swap it for steamed edamame, cauliflower, or bok choy.

How do I store the leftovers?

Once the sesame tofu is cool, transfer it to an airtight container and refrigerate it for 3 to 4 days. If you’re making this for your meal prep, I’d recommend dividing the rice, sesame tofu, and broccoli between separate containers.