Crispy Baked Sesame Tofu
Crunchy, golden-baked tofu tossed in a savory sesame sauce—perfect for a nutritious plant-based meal.
Ingredients
For the Tofu
- 1 Block (14 oz) extra-firm tofu
- 1 tbsp Sesame oil
- 1 tbsp Soy sauce
- 2 tbsp Cornstarch or arrowroot starch
For the Sesame Sauce
- 3 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 1 tbsp honey or maple syrup (for a vegan option)
- 1 Clove garlic, minced
- 1 tsp fresh ginger, minced
- 2 tsp sesame seeds (plus more for garnish)
- 1 tsp green onions, chopped (optional for garnish)
Instructions
- Press the TofuDrain the tofu and wrap it in a clean kitchen towel. Place a heavy object (like a pan) on top for 10-15 minutes to press out excess moisture.
- Preheat the OvenPreheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Season and Coat the TofuCut the tofu into cubes. Toss with 1 tbsp sesame oil and 1 tbsp soy sauce, then sprinkle 2 tbsp of cornstarch over the tofu, ensuring an even coating.
- Bake the TofuSpread the tofu cubes on the prepared baking sheet in a single layer. Bake for 20-25 minutes, flipping halfway through, until the tofu is golden and crispy.
- Prepare the Sesame SauceWhile the tofu bakes, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), garlic, ginger, and sesame seeds in a small bowl.
- Toss in the SauceWhen the tofu is done, place it in a large bowl and pour the sesame sauce over it. Toss gently until all the tofu is coated. Garnish with green onions and extra sesame seeds if desired.
Notes
- For a stronger flavor, marinate the tofu in the sesame sauce before baking for 15-30 minutes.
- Arrowroot starch can be substituted for cornstarch to keep it gluten-free.