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
- Preheat oven to 425°F.
- Toss the tofu with olive oil and salt, then spread on a parchment-lined sheet pan.
- Bake for 10 minutes, flip, and bake another 15 minutes until golden and crisp on the edges.
- 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 if using.
- Add the cornstarch slurry and stir continuously until the sauce thickens and becomes glossy.
- 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.