This sesame tofu is deliciously crispy with a sticky sauce that’s slightly sweet and just a little bit spicy. It’s simple, satisfying, and incredibly tasty.

sesame tofu
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If you’re still on the fence about tofu, this recipe is here to change your mind. Baking the tofu gives it crispy edges without needing a ton of oil and the homemade sauce is packed with garlic, ginger, and just the right amount of heat. It’s fast, flavorful, and perfect over rice, noodles, or in a lettuce wrap. This dish hits that perfect balance: sticky, slightly sweet, and loaded with umami. Whether you’re new to tofu or already obsessed, this one’s going in your weekly rotation.

sesame tofu

Ingredients and Substitutions

  • Extra Firm tofu: Be sure to drain and press the tofu before cooking so it gets nice and crispy.
  • Olive oil: This helps the tofu get golden in the oven. You can also use avocado or sesame oil.
  • Salt: Just a pinch of salt helps season the tofu before baking.
  • Sesame oil: This adds a deep, nutty flavor to the sauce. Toasted sesame oil works best.
  • Garlic & ginger: Fresh garlic and ginger are key here. It brings tons of flavor to the dish.
  • Soy sauce: Use a low-sodium soy sauce if you prefer. Tamari or coconut aminos work for a gluten-free option.
  • Maple syrup: This adds a little sweetness and balances the salty flavor. You can substitute honey if you prefer.
  • Rice vinegar: A splash of vinegar adds tang and helps round out the sauce. You can substitue white wine vinegar, if desired.
  • Red pepper flakes & sriracha: This adds a little heat! Adjust to your spice level or skip for a mild flavor.
  • Cornstarch slurry: A little cornstarch mixed with water helps thicken the sauce to create that perfectly sticky texture.

How to Press Tofu

Cut the tofu into small, evenly sized pieces and spread them on a paper towel or clean, lint-free kitchen towel. Top with another layer of paper towels or a second clean kitchen towel. (I usually do a layer of paper towels and then a kitchen towel on top of that.) Top with something flat and heavy like a large cast iron skillet or a heavy book. Let the tofu sit for at least 15 minutes or up to an hour if you have time. This will help extract extra moisture from the tofu.

tofu pressed

How to Prepare Tofu

Pan Fried Tofu– Heat a non-stick skillet with one tablespoon of oil and fry tofu on each side until golden brown, about 6-8 minutes. Remove and place on a plate with kitchen paper to absorb the excess oil. Set aside.

Baked Tofu– Toss the tofu with cornstarch, then spray with olive oil and sprinkle with salt. Lay on sheet pan. Bake in a 425-degree oven for 10 minutes, then flip and bake another 15 minutes until it starts getting golden brown on the edges.

How to Make Seasme Tofu

Toss the tofu with olive oil and salt.
Bake for 10 minutes, flip, and bake another 15 minutes until crispy.
In a large skillet or sauté pan, heat sesame oil over medium heat. Add garlic and ginger, cooking for 1–2 minutes until fragrant.
Stir in soy sauce, maple syrup, vinegar, red pepper flakes, and sriracha. Add the cornstarch slurry and stir until the sauce thickens.
Add baked tofu to the pan and toss to coat evenly.
Cook for 1–2 more minutes until everything is well coated.
Sprinkle with sesame seeds and serve hot over rice, noodles, or veggies.

Tips & Tricks

  • Press your tofu for at least 10 minutes if possible. This helps it get extra crispy.
  • Bake the tofu on parchment paper so it doesn’t stick and cooks evenly.
  • Stir the sauce frequently once the slurry is added to avoid clumps.
  • Double the sauce if you like things extra sticky or want to drizzle it over rice or veggies.
sesame tofu
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tofu

Sesame Tofu

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Time to Press Tofu: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: Serves 4
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
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Description

This sesame tofu is deliciously crispy with a sticky sauce that’s slightly sweet and just a little bit spicy. It’s simple, satisfying, and incredibly tasty.

Ingredients

Units Scale

For the tofu:

  • 14 oz firm tofu, drained and pressed, and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

For the sauce:

  • 2 tablespoons sesame oil
  • 2 garlic cloves, minced
  • 2 teaspoons fresh ginger, grated
  • 1/2 cup soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon sriracha (optional)
  • 1 tablespoon cornstarch + 2 tablespoons water (slurry)
  • 1 tablespoon sesame seeds

Instructions

  1. Preheat oven to 425°F.
  2. Toss the tofu with olive oil and salt, then spread on a parchment-lined sheet pan.
  3. Bake for 10 minutes, flip, and bake another 15 minutes until golden and crisp on the edges.
  4. In a large skillet or sauté pan, heat sesame oil over medium heat.
  5. Add garlic and ginger, cooking for 1–2 minutes until fragrant.
  6. Stir in soy sauce, maple syrup, vinegar, red pepper flakes, and sriracha if using.
  7. Add the cornstarch slurry and stir continuously until the sauce thickens and becomes glossy.
  8. Add baked tofu to the pan and toss to coat evenly.
  9. Cook for 1–2 more minutes until everything is well coated.
  10. Sprinkle with sesame seeds and serve hot over rice, noodles, or veggies.