Crispy Baked Sesame Tofu
Golden, crispy tofu cubes with a nutty sesame coating, baked to perfection and tossed in a sweet-savory sesame glaze. Perfect for high-protein vegetarian dinners.
Equipment
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Small saucepan
- Kitchen towels or paper towels
Ingredients
- 1 block extra-firm tofu (14-16 oz) pressed and cut into 1-inch cubes
- 3 tablespoons cornstarch
- 1/4 cup toasted sesame seeds plus more for garnish
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon sesame oil
- 1 tablespoon olive oil or avocado oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 2 tablespoons maple syrup or honey
- 1 tablespoon rice vinegar
- 2-3 tablespoons water for sauce consistency
- salt and black pepper to taste
- sliced green onions for serving
Instructions
- Press the tofu by wrapping the block in paper towels or a clean kitchen towel. Place a heavy pan or books on top for 20-30 minutes to remove excess water. Cut into 1-inch cubes once pressed.
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Coat the tofu by tossing the cubes with cornstarch in a large bowl until evenly coated. Add sesame seeds, soy sauce, sesame oil, and olive oil. Toss gently to combine.
- Arrange on baking sheet in a single layer with space between each piece. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy on all edges.
- Prepare the sauce while tofu bakes. In a small saucepan over medium heat, combine garlic, ginger, maple syrup, rice vinegar, and water. Simmer for 2-3 minutes until slightly thickened. Remove from heat.
- Toss and serve by transferring crispy tofu to a large bowl. Drizzle with warm sesame sauce and toss gently to coat. Garnish with extra sesame seeds and sliced green onions. Serve immediately.
Notes
- Press tofu thoroughly for maximum crispiness - the drier it is, the better the texture
- Don't crowd the baking sheet or tofu will steam instead of crisp
- Add sauce after baking to maintain crispiness
- Reheat leftovers in a 350°F oven for 10 minutes to restore crispiness
- For extra-firm texture, freeze and thaw tofu before pressing