Name: Crispy Sesame Tofu
Prep time: 15 min
Cook time: 25 min
Total time: 60 min
Ingredients: 2 (16 ounce) blocks firm or extra-firm tofu; 2 teaspoons sesame oil; 2 tablespoons low sodium soy sauce (*use tamari for gluten free); 2 tablespoons cornstarch; 1/2 cup low sodium soy sauce (or tamari); 3 cloves garlic, minced; 1/4 cup agave, maple syrup or brown sugar; 1/4 cup seasoned rice vinegar; 1-2 teaspoons Sriracha hot sauce, more or less to taste; 2 tablespoons cornstarch; 1/4 cup water; 1 tablespoon sesame oil; 4 cups cooked rice; chopped green onions; sesame seeds; steamed broccoli

This Crispy Sesame Tofu is incredibly easy to make and tastes amazing! The tofu is baked in a unique way to make it extra crispy and then drenched in a sweet and savory sesame sauce. Serve with rice and steamed broccoli for a delicious dinner!

chopsticks grabbing tofu from bowl

We are huge fans of tofu in my house, and we eat it at least once a week. Some of our favorite dishes are Vegan Butter Chicken, Crispy Baked Orange Tofu or Peanut Tofu with Coconut Rice. And now this Sesame Tofu.

If you think you don’t like tofu, I’m pretty sure I can change your mind. When I cut out meat years ago, tofu was scary to me, and it took me quite some time to warm up to it. But that’s because I was cooking it all wrong.

You can pan fry or bake tofu to get it crispy and perfect, but I actually prefer baking and I’ll tell you why. It’s much easier for tofu to stick to a pan when frying, even if you use a lot of oil. There is nothing more frustrating than tofu that won’t stop sticking!

When you bake it, you can mostly just put it in the oven and forget it for 25-30 minutes while you make the sauce it’s going to be mixed with. So much simpler, and perfectly crispy (way less oily, too)!

Ingredients needed

Firm or extra-firm tofu – The tofu does need to be pressed first. I use this tofu press, but you can also simply use some paper towels and a few heavy books. 20 minutes should do it.
Sesame oil
Low sodium soy sauce – For gluten free, use gluten free tamari instead.
Cornstarch – Arrowroot should work just as well.
Garlic
Agave – May also use pure maple syrup or brown sugar.
Seasoned rice vinegar
Sriracha hot sauce – to taste, depending on how spicy you like it.
Cooked rice – white or brown
Chopped green onions, sesame seeds – for serving
Steamed broccoli – optional for serving

How to make Sesame Tofu

It’s easy! (For the full recipe, scroll down to the bottom of the post, this is simply an overview.)

Toss the pressed tofu cubes with a little sesame oil, soy sauce and cornstarch. Place on greased pan and bake for 25 minutes.
While the tofu bakes, make the sauce on the stovetop.
When the tofu is done baking, mix with the sauce.
Serve with rice, green onions, sesame seeds and maybe some steamed broccoli.

Can I pan fry the tofu instead?

Sure, you can if you prefer! You still want to coat the tofu in the sesame oil/soy sauce/cornstarch mixture. Then add about 1/4 cup of oil to a large pan (non-stick preferred) and place the tofu in a single layer on the pan. You may need to fry in batches. Let them cook for 2-3 minutes on one side before gently flipping and crisp on all sides.

If you pan fry the tofu this way, then you can simply add the sauce ingredients to the tofu in the pot, then the cornstarch/water mixture to thicken.

How to store leftovers

Place leftover sesame tofu in a covered container and store in the refrigerator for 3-4 days. Re-warm in the microwave for 1-2 minutes.

To meal prep for lunches, divide rice, tofu and broccoli into containers. Sprinkle with sesame seeds and chopped onions and store in the refrigerator for quick grab and go meals!

Want more mouthwatering tofu recipes?

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