Sweet and savory flavors combine to make this easy, sticky-sweet baked sesame tofu! This recipe is great for quick weeknight dinners and is vegetarian, vegan and gluten-free optional.
Sesame tofu is slightly sweet and balanced with savory ginger and garlic flavors. It's made with oven-baked tofu that's tossed in a delicious sticky sesame sauce. This is a great addition to vegan fried rice and grain bowls.
My take on sesame tofu is inspired by one of my favorite Chinese restaurants. I love the takeout-style sesame tofu, but I like to make my own at home for meal prep, or when I want to be a little more budget-friendly and cook at home.
Jump to:
Why this recipe works
- Delicious sauce: The sticky sesame sauce is balanced with acidity, sweetness, and ginger and garlic flavor. And it uses mostly pantry staples!
- Minimal active time: The sesame sauce is ready in just 10 minutes, and the baked tofu requires only a few minutes of active time to make.
- Crispy tofu: I love the fried tofu that's typically served at Chinese restaurants, but frying at home is a bit more involved, so I stick to baked tofu. This tofu has golden and crisp edges because I use my go-to marinated baked tofu method.
- Weeknight friendly: I usually make this recipe (or my General Tso's tofu or baked peanut tofu) when I want something quick and tasty for dinner or a few days of meal prep.
Ingredients and substitutions
- Sesame oil: This imparts much of the sesame flavor into the dish. Choose toasted sesame oil.
- Ginger and garlic: Fresh is best for this recipe because it is the backbone of the sauce.
- Light brown sugar: For sweetness! White sugar or coconut sugar will work in a pinch.
- Soy sauce: I use full-sodium soy sauce in this recipe. To cut down on salt you can use reduced-sodium if desired. Use tamari for a gluten free dish.
- Rice vinegar: A little bit of acid adds brightness to the sauce.
- Vegetable broth: In a pinch you can use water in place of vegetable broth, but broth will make the sauce more flavorful.
- Corn starch slurry: This is used to thicken the sauce. Mixing the corn starch and water together in a separate bowl prevents the sauce from getting lumpy. If your sauce isn't getting as thick as you'd like it you can always add extra cornstarch and water. Arrowroot starch also works.
- Toasted sesame seeds: Quickly toasting sesame seeds in an unoiled pan is a great way to add extra sesame flavor to the tofu.
- Tofu: Extra firm or super firm work best but firm is fine if that's what you have on hand. Learn more about the different types of tofu in my complete guide to tofu.
Step by step instructions
To get the crispiest tofu we'll use corn starch as I do with my simple baked tofu recipe. All you have to do is toss cubed tofu with a bit of olive oil, corn starch, and salt. Bake it in the oven for 30 minutes until nice and crispy.
Note: You can definitely make this recipe without baking the tofu! Simply saute tofu in a hot pan until browned on each side, much like my marinated tofu recipe. You can also use air fryer tofu for an even quicker result.
Meanwhile, make the sauce. Start by sauteing the ginger and garlic in toasted sesame oil until aromatic and golden. Then stir in the remaining sauce ingredients and the corn starch slurry. It will start thickening pretty quickly.
Toss the baked tofu in the thickened sesame sauce. This is a pretty sauce-y sesame tofu recipe, so if you prefer less sauce I recommend doubling the baked tofu. Otherwise, you can use the sauce to flavor rice and broccoli.
FAQ
Yes, untoasted sesame oil also works. I like toasted sesame oil because it has a stronger flavor.
Yes, this recipe also works with arrowroot starch. The starch can be omitted entirely, but the tofu will be slightly less crispy.
I recommend sticking to fresh garlic and ginger for the best flavor. I like to use a microplane, or the smallest holes on a box grater, to quickly grate/mince garlic and ginger.
Storage tips
- Storage: Best within 3 to 4 days. Keep refrigerated in a closed container.
- Reheating: Reheat on the stove top over medium heat or in the microwave.
- Freezing: Tofu freezes well, and it actually becomes spongier after thawing. You can freeze the sesame tofu with or without the sauce on it, but make sure to let it cool first before freezing.
- Serving: I like to pair sesame tofu with plain white rice and sauteed broccoli. Simple but oh so good! This tofu also goes really well in quinoa fried rice.
Looking for more tofu recipes?
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Baked Sesame Tofu
Ingredients
Baked Tofu
- 14 ounce block extra firm tofu or super firm
- 1 tablespoon canola oil or another neutral oil
- 1 tablespoon corn starch
- 1 tablespoon soy sauce
- ¼ teaspoon salt
Sesame Sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh minced ginger
- 1 tablespoon minced garlic
- ½ cup vegetable broth
- 2 tablespoons light brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon sesame seeds
- sliced green onions, for serving optional
- rice and broccoli, for serving optional
Instructions
- Start by pressing the tofu for at least 10 minutes using a tofu press or a plate weighed down with cans.
- Preheat oven to 425F. Line a large baking sheet with parchment paper (optional, makes cleanup easier). Slice tofu into 1" cubes.
- Add tofu to a large plastic bag or container, or do this step directly on the baking sheet. Sprinkle with oil, corn starch, soy sauce, and salt. Gently toss to coat the tofu.
- Spread the tofu into a single layer on the baking sheet so that they don't overlap. Bake at 425 on the middle oven rack for 25-30 minutes, or until golden brown, stirring halfway through.
- Meanwhile, make the sesame sauce. Add sesame oil to a small sauce pot over medium heat. Once hot, add garlic and ginger. Saute until golden and aromatic, about one minute.
- Stir in the vegetable broth, brown sugar, soy sauce, and rice vinegar. Bring to a gentle simmer over medium-high heat. Mix together one tablespoon cornstarch and one tablespoon water in a small dish to form a "slurry". Stir this into the pot, then reduce the heat to medium-low.
- Allow to simmer until thickened enough to coat the back of a spoon without sliding off, which should happen quickly.
- Heat a small pan over medium-high heat. Once hot, add the sesame seeds. Stir consistently until toasted and aromatic, about 1-2 minutes.
- Toss the baked tofu in the sesame sauce and toasted sesame seeds. Serve with rice, broccoli, and green onions.
Video
Notes
- Tofu: Extra firm or super firm work best but firm is fine if that’s what you have on hand.
- Starch: Corn starch or arrowroot starch. The recipe can be made without starch but the tofu won't be as crispy.
- This recipe is very saucey. For a lighter sauce:tofu ratio, double the tofu recipe.
- Extra sauce goes well on rice or steamed vegetables. This recipe is best enjoyed right away but will keep refrigerated for 4-5 days.
Chrisanne Mansfield says
Deeeeelish!!!! Will definitely be making this recipe again as written.