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This quick and easy Sesame Tofu Recipe tosses golden baked tofu nuggets in a sticky-sweet and savory sesame sauce and serves them with rice and veggies. Vegan, Gluten-Free Option.
Need a quick and delicious dinner tonight? This Crispy Sesame Tofu has your back! Golden-on -the-outside and tender-on-the-inside-baked tofu cubes are tossed in the best sticky sesame sauce to deliver everything you love about the classic takeout-style dish. With no deep frying and just 15 minutes of hands-on work, it’s the kind of easy tofu dinner you can turn to again and again.
Table of Contents
A Fresh Take on a Takeout Favorite
Turning tofu into a mouthwatering plant-based protein isn’t rocket science; just bake it ‘till it’s crispy, then douse it in a really great sauce! It’s the exact method I use to make my Saucy Gochujang Tofu, my Vegan Buffalo Tofu Bites, and more takeout-worthy meals. I’m telling you, if you try this method once, you’ll never see tofu as a boring soy brick ever again.
This Sesame Tofu Recipe is yet another amazing tofu dinner with the perfect balance of nutty, savory, and sweet flavors. It’s a lot like the sesame chicken you’d find at a Chinese restaurant, but made a little lighter and completely vegan!
After seasoning and baking the tofu nuggets until ultra-crispy, they’re tossed in a sticky sesame sauce until every bite’s coated and packed with flavor. And if that’s not reason enough to add it to this week’s meal plan, it also comes together in just 35 minutes and leaves you with very few dishes to clean up.
What You Need for Sesame Tofu
This recipe calls for around 10 pantry staple ingredients, plus a few fresh ingredients to really amp up the restaurant-quality flavors in the sesame sauce. Here are the key items you’ll need:
- Extra Firm Tofu: the firmer the tofu, the better! I like using extra firm tofu in most of my tofu recipes but super firm tofu is also a great option.
- Tamari: a splash of low-sodium tamari or soy sauce gives the tofu and sesame sauce some saltiness and a subtle kick of umami.
- Cornstarch: you have to coat the tofu with a light dusting of cornstarch if you want it to come out of the oven with a maximum crunch factor. It’s also used as a thickening agent in the sauce, helping it cling to each piece of crispy tofu.
- Fresh Aromatics: sautéed garlic cloves and green onions give the sauce its much-needed savory depth. The white parts of the green onions are for sautéing and the green parts are for garnish.
- Hoisin Sauce: this is a sweet, salty, and tangy Chinese condiment that can be found in the international aisle of most well-stocked grocery stores or in Asian grocery stores. It’s what brings everything together in the sauce, so you really don’t want to omit or substitute it.
- Toasted Sesame Oil: I mean, it wouldn’t be sesame tofu without the sesame oil, right? A small drizzle added to the sauce at the end gives each piece of tofu a deep, roasted, nutty flavor that’s a signature in the takeout favorite. Just don’t overdo it—a little goes a long way.
- Sesame Seeds: they add crunch and take the dish over the top! Keep it classic with white sesame seeds or opt for black sesame seeds if you want an earthier flavor.
How to Make Sesame Tofu
- Add the tofu chunks to a bowl and toss with the oil and tamari. Sprinkle the cornstarch on top and toss again. Transfer the tofu to a prepared baking sheet, then bake for 30 minutes.
- Meanwhile, whisk the sesame sauce ingredients together in a small bowl. Set aside.
- Heat the oil in a large skillet, then add the white parts of the green onion and garlic. Pour in the sauce mixture, heat to a simmer, and stir in the baked tofu and sesame seeds. Turn off the heat and stir in the sesame oil and green parts of the green onion.
- Serve the warm sesame tofu in bowls with cooked rice and vegetables. Enjoy!
Caitlin’s Cooking Tips
- Pressed and drained tofu will give you the crispiest results. Pressing all of the water out of the block of tofu is the secret to achieving that perfect chewy-on-the-inside, crispy-on-the-outside texture. You can either press it in a tofu press or wrap it in a clean kitchen towel and place something heavy on top, like a cookbook or skillet, before letting it drain for 15 to 20 minutes.
- Tear the tofu into chunks: Ripping the brick of tofu into bite-sized chunks with rough edges will give them a meatier texture and help them look and feel like real chicken nuggets.
- Bake the tofu on the top rack of the oven: I recommend placing the baking sheet with the tofu pieces on the top oven rack. They’ll receive more direct heat this way, which encourages a golden brown, crispy coating to form.
- Consider investing in a wok: If you make a lot of dishes with crispy tofu or stir fries, like my Garlic Green Bean Stir Fry, a wok is 100% worth the cabinet space. They’re designed for quick, high-heat cooking with minimal oil and have plenty of room to get that perfect golden brown sear. Once you start using one, you’ll wonder how you ever cooked stir fries without it!
Serving Suggestions
This 35-minute sesame tofu always comes in handy when you need something quick, easy, and delicious for dinner. I like it best served over a bed of cooked white or brown rice, but quinoa or cauliflower rice is good, too! For a well-rounded meal, have some steamed vegetables on the side (I like broccoli and bok choy best), or go all-out with this Roasted Garlic Sesame Broccoli or these 15-Minute Garlic Green Beans.
If you’re serving this as part of a takeout-inspired meal, I recommend pairing it with all of the classics, like this Vegan Miso Soup, these Creamy Mushroom Dumplings, and this Smashed Cucumber Salad with Edamame.
If you’re looking for more weeknight dinner-worthy tofu recipes, you’ll also love this General Tso’s Tofu, this Vegan Kung Pao Tofu, this Sweet and Sour Tofu, and this 30-Minute Teriyaki Tofu!
How to Store Leftover Sesame Tofu
Leftover sesame tofu will keep in an airtight container in the fridge for up to 5 days. You can also technically freeze the leftovers but thawing will change the texture of the tofu and water down the sauce. It will still taste good, though!
The sesame sauce can also be stored on its own for up to 5 days. Once it’s cool, transfer it to a sealed glass jar and refrigerate it until you’re ready to toss it with the tofu.
You can reheat the leftover sesame tofu in a skillet or microwave until warmed through and saucy again. The tofu won’t be as crispy as it was when it was freshly baked but will still taste amazing.
Substitutions and Variations
- Gluten-Free Option: Stick with tamari rather than soy sauce when seasoning the tofu and making the sauce. Also, check the label on your hoisin sauce. Some brands contain wheat or soy sauce, so opt for a certified gluten-free brand if you need this recipe to be 100% gluten-free.
- Low-Sodium Option: I find that this dish isn’t overly salty as is but if you’re sensitive to sodium or following a low-salt diet, swap the tamari for coconut aminos. It’s milder and a bit sweeter, so your sauce will take on a different (but still tasty!) flavor profile.
- Rice Vinegar Substitute: If you don’t have rice vinegar on hand, you can use white wine vinegar or apple cider vinegar in its place. Just keep in mind these substitutes have a stronger flavor, so start with only 1 tablespoon and adjust to taste.
Recipe FAQs
Yes, you can air fry the seasoned tofu at 375°F for 15 to 20 minutes, shaking the basket halfway through.
You can use firm tofu if that’s all you have but the pieces may not become as tender. Just make sure to press the brick really well ahead of time to drain as much moisture as possible.
Nope! This sesame tofu recipe is mild and family-friendly thanks to its savory-sweet flavor profile. If you’d like to add heat, you can stir a drizzle of sriracha, a pinch of red pepper flakes, or a dash of chili oil into the sauce.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Sesame Tofu
Ingredients
For the Crispy Tofu:
- 2 14-ounce blocks extra firm tofu pressed
- 2 tablespoons avocado oil
- 2 tablespoons low-sodium tamari or soy sauce
- 1/3 cup cornstarch
For the Sesame Sauce:
- 8 green onions divided and cut into 1” pieces
- 1 teaspoon avocado oil
- 3-5 cloves garlic minced
- 1/4 cup hoisin sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoons low-sodium tamari or soy sauce
- 2 tablespoons sesame seeds
- 1/2 cup water
- 2 teaspoons cornstarch
- 1 teaspoon toasted sesame oil
- To serve optional: cooked rice, steamed vegetables, etc.
Instructions
- Prep: Preheat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. Tear the tofu into bite-sized chunks for a more meat-like shape and texture, or cut into small cubes.
- Tofu: Add the tofu to a medium bowl and add in the oil and tamari. Toss with a spatula until evenly coated, then sprinkle the cornstarch on top and toss again. Transfer to a baking sheet and spread out the tofu pieces so they aren’t touching. Bake on the top rack of the oven for 30 minutes, flipping the tofu halfway through.
- Sauce: In the meantime, whisk the hoisin sauce, vinegar, tamari, cornstarch, and water together in a small bowl. Set aside.
- Stir-Fry: Warm the oil in a large sauté pan, large skillet, or wok over medium heat, then fry the white parts of the green onion and the garlic for 1 minute. Pour the hoisin sauce mixture over the aromatics and bring to a simmer, stirring occasionally. Add the crispy tofu and sesame seeds; stir into the sauce. Finally, turn the heat off and stir in the toasted sesame oil and remaining green parts of the green onion.
- Serve: Serve over rice and vegetables, or as desired. Leftovers will keep in the fridge for up to 5 days.
Recipe Video
Recipe Notes
- Gluten-Free: Use a gluten-free hoisin sauce (some contain wheat) and tamari or gluten-free soy sauce to make this recipe gluten-free
This was so good and easy to make. The only thing I did differently was air fry the tofu because it’s quicker and I prefer the texture.
So happy you enjoyed!
Really easy and delicious – I was a bit “scared” as I don’t cook tofu often but turned out great. I subbed white onion as I had no green onions and added broccoli – was still wonderful!
I’m so happy you enjoyed, Christy!
I’ve made this recipe several times and it always comes out perfect 🙂
The only change I make when recreating this recipe is that I use frozen tofu (because I always have some in the freezer), that I put in the air frier after thawing and all that because sometimes I can’t be bothered to turn on my oven
Glad you love it, Mitali!
I make a lot of your recipes, Caitlin, and I LOVE them all. Thank you for helping me make one of my favorite take out dishes healthier and less expensive. You are amazing!
Glad you love the recipes, Anne! ♥
Can I sub out the avocado oil for another oil? Making the recipe tonight and looking forward to the results! My partner and I love your work and recipes!
Yes, any high-heat safe oil will work!
Another delicious hearty meal by Caitlin. My son was visiting one day and tasted the sesame tofu. He requested I make it when he visits the next time.
This recipe tastes as good or if not better than sesame chicken.
My husband and I are new to vegan. It has totally changed our lives. This app “From my Bowl” is outstanding!!!! I gave this recipe 5 🌟. It’s a perfect dinner.
Thank you for the wonderful feedback, Helene!
Thanks for sharing this recipe! My vegetarian husband said this was the best meal I’ve ever made him! He said it was better than Chinese take out 😛
Thanks Jasmine! I’m glad you both enjoyed it!
I cannot get enough of this! Such a perfect way to end the day. Satisfying, simple and delicious.
Absolutely delicious!!! Made this for dinner tonight!! I already had everything on hand already which is a huge plus bc it came together so easily and quickly!! 10/10 would recommend
Thank you so much! Glad you loved it, Kiki!
Thank you for this amazing recipe! Simple but absolutely delicious. I made extra sauce and added veggies and noodles.
That tofu!!
You are so welcome, Lisa!
Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎