Easy Crispy Sesame Tofu That’s Better Than Takeout

If you’ve been hesitant about tofu because of its reputation for being bland or mushy, this crispy sesame tofu recipe might just change your mind. Baking tofu until it’s golden and crispy, then coating it in a flavorful sweet and savory sesame sauce, creates a dish that’s satisfying, easy to make, and perfect for weeknight dinners.

Whether you’re new to cooking with tofu or a seasoned plant-based eater, you’ll find tips, tricks, and variations here to make tofu a regular favorite on your table, much like our popular 30-minute chickpea tikka masala.

Why This Sesame Tofu Is So Good

This recipe stands out because it uses baking instead of frying to get the tofu crispy. Baking reduces the oil needed, making it a healthier preparation method without sacrificing texture, complementing the many nutritional benefits of tofu.

Coating the tofu cubes in a mix of sesame oil, soy sauce, and cornstarch before baking creates a golden crust that holds up beautifully under the sweet and tangy sauce. The sauce itself takes just about 10 minutes to make on the stovetop and balances umami from soy with sweetness from agave or maple syrup and a gentle kick from sriracha.

Together, these elements result in a perfect harmony of flavors and textures — crispy on the outside, tender inside, and packed with flavor.

Sesame Tofu Ingredients You’ll Need

Here’s everything you’ll need for this recipe:

• Firm or extra-firm tofu (pressed for best texture)
• Sesame oil for that nutty aroma
• Low sodium soy sauce (tamari for gluten-free option)
• Cornstarch to get the crisp coating
• Garlic cloves minced for savory depth
• Agave syrup, or alternatively maple syrup or brown sugar for sweetness
• Seasoned rice vinegar to add tang and complexity
• Sriracha hot sauce to taste for heat
• Cooked rice to serve
• Chopped green onions and sesame seeds for garnish
• Steamed broccoli or your favorite greens on the side (optional but recommended!)

How To Make Crispy Sesame Tofu Step by Step

1. Press your tofu: Wrap tofu blocks in clean kitchen towels or paper towels and place a weighted object on top for about 20 minutes to remove excess moisture.
2. Prepare tofu: Cut the pressed tofu into cubes and place in a large bowl or ziplock bag. Add sesame oil, soy sauce, and cornstarch. Toss gently to ensure each piece is evenly coated.
3. Bake: Arrange tofu pieces in a single layer on a greased or parchment-lined baking sheet. Bake at 400°F (200°C) for 25-30 minutes, flipping halfway through to ensure even crispness.
4. Make the sauce: While the tofu bakes, combine soy sauce, minced garlic, agave (or maple syrup/brown sugar), seasoned rice vinegar, and sriracha in a saucepan. Bring to a simmer over medium heat. Mix cornstarch with water to form a slurry and whisk it into the sauce to thicken. Remove from heat and stir in sesame oil.
5. Combine: Once tofu is golden and crispy, toss it gently with the sauce ensuring each cube is well coated.
6. Serve: Spoon the sesame tofu over steamed rice, garnish with chopped green onions and toasted sesame seeds. Add steamed broccoli or other veggies on the side for a balanced meal.

Expert Tips for the Crispiest Tofu Every Time

Here are some pro tips to ensure your tofu turns out perfectly crispy and delicious:

• Press thoroughly: Removing as much water as possible before cooking is essential. If you don’t have a tofu press, several DIY methods like stacking plates or heavy books to press tofu wrapped in towels work just as well.
• Don’t overcrowd the pan or baking sheet: Give each tofu cube space to crisp up instead of steaming.
• Use cornstarch or arrowroot: These create the ideal crispy coating without heaviness. As cooking experts note, this is key to getting a crunchy exterior. Arrowroot works as a great gluten-free alternative.
• Flip halfway through baking: This promotes even browning on all sides.
• Taste and adjust sauce: Soy sauce can be salty, so if you prefer sweeter, add a bit more agave or reduce soy sauce quantity.
• Optional pan frying: For a crispier exterior with a bit more effort, pan frying works well — just keep the oil temperature medium-high and avoid scrambling tofu by flipping carefully.

Recipe FAQs and Storage Tips to Know

Q: Can I pan fry the tofu instead of baking?
A: Yes, absolutely! Coat the tofu the same way and fry in batches in a non-stick skillet with enough oil to crisp all sides. Then add the sauce directly in the pan and thicken with cornstarch slurry.

Q: What if my tofu turns out soggy?
A: This usually means the tofu wasn’t pressed enough or the pieces were too crowded while cooking. Make sure to press for at least 20 minutes and bake or fry with space between cubes.

Q: How can I make the sauce less salty?
A: Reduce the soy sauce by half and increase the sweetener to balance. You can also use low sodium tamari for gluten-free options.

Q: Can I use maple syrup instead of agave?
A: Yes, maple syrup or brown sugar both work well for sweetness. Adjust to taste.

Q: How long does leftover tofu last?
A: Store in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave or on a stovetop. Meal prepping with rice and broccoli in containers makes for convenient lunches.

Serving Suggestions to Complete Your Meal

While steamed broccoli is a classic side, there are many ways to serve sesame tofu to create a nourishing and colorful plate:

• Swap rice for quinoa or cauliflower rice for a lower-carb option.
• Add pickled vegetables or kimchi to introduce a tangy, probiotic-rich contrast.
• Top with crushed peanuts or cashews for extra crunch and protein.
• Serve over a bed of stir-fried greens like bok choy, spinach or kale for added nutrients.
• Add sliced avocado for creaminess and healthy fats.

These variations help elevate your meal nutritionally and taste-wise, making it suitable for different dietary preferences and occasions.

Full Crispy Sesame Tofu Recipe

Ingredients

For the tofu:

• 2 (16-ounce) blocks firm or extra-firm tofu (pressed for 20 minutes)
• 2 teaspoons sesame oil
• 2 tablespoons low sodium soy sauce or tamari
• 2 tablespoons cornstarch or arrowroot powder

For the sesame sauce:

• 1/2 cup low sodium soy sauce or tamari
• 3 cloves garlic, minced
• 1/4 cup agave syrup, maple syrup, or brown sugar
• 1/4 cup seasoned rice vinegar
• 1-2 teaspoons sriracha hot sauce (adjust to heat preference)
• 2 tablespoons cornstarch mixed with 1/4 cup water (slurry)
• 1 tablespoon sesame oil

To serve:

• 4 cups cooked rice (white or brown)
• Chopped green onions
• Toasted sesame seeds
• Steamed broccoli (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Press the tofu for 20 minutes to remove excess water. Cut into 1-inch cubes.
3. Place tofu in a large bowl or ziplock bag. Add sesame oil, soy sauce, and cornstarch. Toss gently to coat all pieces.
4. Spread tofu cubes in a single layer on the baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
5. While the tofu cooks, prepare the sauce. In a saucepan, combine soy sauce, minced garlic, agave syrup, rice vinegar, and sriracha. Bring to a gentle simmer over medium heat.
6. Stir in cornstarch slurry, whisking constantly until sauce thickens. Remove from heat and mix in sesame oil.
7. Toss baked tofu in the sauce until fully coated. Serve hot over cooked rice, topped with green onions, sesame seeds, and steamed broccoli if using. Enjoy!

Conclusion

Crispy sesame tofu is a delicious, healthy, and versatile dish that can easily become a staple in your plant-based cooking. If you’re looking for other simple weeknight meals, our protein-packed vegan stuffed peppers are another fantastic option. By baking instead of frying, you keep this tofu dish lighter and simpler with less cleanup.

Remember, pressing tofu and coating it properly is key to getting that golden crust. Don’t be afraid to play with the sauce sweetness and heat levels to suit your taste.

Once you get this technique down, you’ll wonder why tofu ever scared you in the kitchen!