Baked Sesame Tofu

Tofu with a glaze and sesame, some in a spoon.

5 from 3 votes

Add flavorful and crispy baked sesame tofu to stir fries, salads, or bowls. It makes a dandy little snack, too, healthy and satisfying.

Prep Time10

Cook Time30

Total Time40

Course: Main Dish

Cuisine: Asian

Diet: Vegetarian

Servings:

Author: Rachel Gurk

Ingredients

1 package extra firm tofu (14 to 16 ounces)
1 tablespoon avocado oil
1 tablespoon tamari or soy sauce (less sodium soy sauce, if preferred)
½ teaspoon ground black pepper
¼ cup cornstarch
cooking spray

For the Sauce:

⅓ cup tamari or soy sauce (low-sodium if preferred)
¼ cup powdered sugar (see note)
¼ cup rice vinegar (see note)
1 clove garlic, minced
1 teaspoon minced fresh ginger root
1 teaspoon toasted sesame oil
¼ cup water
2 teaspoons cornstarch

Toppings (optional)

1 tablespoon sesame seeds
2 green onions, chopped

Instructions

Using a tofu press or another method (see note), press the tofu for 30 to 60 minutes. (The tofu can be pressed overnight in the refrigerator, if you prefer.) Using a sharp knife, cut the tofu into evenly sized cubes, about ½-inch.
1 package extra firm tofu
After your tofu has been pressed, preheat oven to 400°F; spray a baking sheet with cooking spray or line with parchment. The tofu tends to stick a bit so I often use parchment paper.
In a large bowl, whisk together avocado oil, tamari, and pepper. Add tofu cubes and stir lightly until coated. Sprinkle on cornstarch and stir lightly until tofu is coated and sticky.
1 tablespoon avocado oil, 1 tablespoon tamari or soy sauce, ½ teaspoon ground black pepper, ¼ cup cornstarch
Arrange the tofu in a single layer on the prepared baking sheet. Spray lightly with cooking spray and transfer to the oven.
Bake for 30 minutes or until the tofu is golden brown and crispy. Remove from oven and set aside.
While the tofu is baking, stir together the sauce ingredients in a medium saucepan (large enough to hold the tofu, too) and bring the sauce to a boil, whisking occasionally. Boil for 2 to 3 minutes, or until the sauce is thickened. Add the tofu to the saucepan and toss gently to coat.
⅓ cup tamari or soy sauce, ¼ cup powdered sugar, ¼ cup rice vinegar, 1 clove garlic, minced, 1 teaspoon minced fresh ginger root, 1 teaspoon toasted sesame oil, ¼ cup water, 2 teaspoons cornstarch
Top with sesame seeds and green onions and serve immediately.
1 tablespoon sesame seeds, 2 green onions, chopped

Video

Notes

Pressing tofu: If you don't have a tofu press, place the tofu on a plate lined with a few layers of paper towels. Put more paper towels on top of the tofu, place a cutting board or tray on it, and set a weight on top of that. For weight, you can use a cast iron pan, canned goods, or a heavy book. Let it drain for 30 to 60 minutes.
Sweeteners: You can also use a sugar substitute or even agave or honey if not vegan. The sauce is quite tangy. Taste and adjust for sweetness by adding more powdered sugar or other sweetener.
Rice vinegar: Sometimes rice vinegar is called rice wine vinegar. Don’t use seasoned rice vinegar which contains added sugar and salt. If you don't have rice vinegar, white wine vinegar can be substituted.
Toasted sesame oil: Toasted sesame oil is dark brown in color and is richly flavored, unlike regular sesame oil which is transparent and rather flavorless. If you have sesame allergies, omit the toasted sesame oil and sesame seeds. I always make it without and the recipe is still very flavorful.

Nutrition

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