Crispy Baked Tofu Sesame

The first time I made crispy tofu was out of pure desperation—I'd invited friends over and realized too late that one was vegan. Rather than panic, I grabbed a block of tofu from my fridge and decided to bake it with cornstarch, a trick I'd read about somewhere. When it came out of the oven golden and actually crunchy, I felt like I'd discovered something magical. The sesame peanut sauce came together in minutes, and by the end of the meal, everyone was asking for the recipe.

I made this for my sister when she went vegan, and I'll never forget her surprised expression when she bit into a piece of tofu that actually had texture. She'd been living on sad, rubbery tofu scrambles up until that point, and this dish showed her that plant-based cooking could be genuinely delicious and satisfying. Now she makes it herself and texts me photos of her variations.

Ingredients

• Extra-firm tofu (400 g): Don't even think about using soft or silken tofu here—you need the firm stuff that can handle pressing and won't fall apart. Get the kind that comes vacuum-sealed in water, not the boxed stuff that's been sitting around.
• Cornstarch (2 tbsp): This is the secret weapon that makes the tofu crispy on the outside; potato starch works too if that's what you have.
• Neutral oil (2 tbsp): Canola, grapeseed, or avocado oil all work, but avoid olive oil here because it burns at high heat.
• Fine sea salt and black pepper: Don't skip seasoning the tofu itself—it makes a real difference in flavor.
• Creamy peanut butter (3 tbsp): Use the natural kind if you can, with just peanuts and salt in the ingredient list.
• Soy sauce (1 1/2 tbsp): Tamari is the gluten-free swap and honestly tastes a bit cleaner.
• Toasted sesame oil (1 tbsp): Buy the small bottle because a little goes a long way, and it loses its nutty flavor if it sits around too long.
• Rice vinegar (1 tbsp): It's milder than regular vinegar and keeps the sauce balanced instead of sharp.
• Maple syrup or honey (1 tbsp): This rounds out the sauce with a subtle sweetness that plays off the peanut butter.
• Sriracha or chili garlic sauce: Optional but recommended if you like a little heat that lingers.
• Sesame seeds, green onions, and fresh chili: These finishes add color, texture, and brightness that make the dish feel intentional.

Instructions

Get your oven ready and set up your station:

Preheat to 220°C (425°F) and line a baking sheet with parchment paper so the tofu doesn't stick. This seems like a small step, but it saves you from scraping charred bits off the pan later.

Press out the water like your life depends on it:

Wrap the tofu block in a clean kitchen towel and weight it down with something heavy—a cast iron pan, some books, whatever you have. Let it sit for 10 to 15 minutes, and if you're impatient like me, press it a few times to speed things up. The drier the tofu, the crispier it gets.

Cut it into bite-sized pieces:

Aim for 2 cm cubes so they cook evenly and get golden on all sides. Uneven pieces will have some burnt edges and some soft centers.

Coat everything in the crispy magic:

Toss the tofu gently with cornstarch, oil, salt, and pepper in a large bowl until every piece is coated. It should look a bit dusty, not wet.

Spread it out and bake until golden:

Arrange the tofu in a single layer on the baking sheet and slide it into the oven. After about 15 minutes, shake the pan or flip the pieces so they brown evenly, then bake for another 10 to 15 minutes until they're golden and the edges look crispy. You'll smell when they're getting close.

Make the sauce while the tofu bakes:

Whisk together peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, sriracha if you want heat, and warm water in a bowl. The warm water helps loosen the peanut butter so it comes together smoothly. Taste it and add more water if it's too thick or more soy sauce if it needs more salt.

Toss it all together and serve:

Transfer the hot, crispy tofu to a bowl, pour the sauce over it, and toss gently so every piece gets coated without breaking apart. Scatter sesame seeds, green onions, and chili on top and eat it while the tofu is still warm and the sauce is still silky.

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My friend Jake came over one weeknight when I was too tired to plan dinner properly, and I threw this together without thinking. Watching him go back for thirds and actually say the tofu was his favorite part of the meal was a small moment that reminded me why I cook—it's not just about feeding people, it's about changing their idea of what's possible on a Tuesday night.

Why This Works as a Weeknight Dinner

There's something deeply satisfying about a meal that comes together in under an hour and tastes like you put real effort into it. The tofu bakes unattended while you make the sauce in about three minutes, so you can actually relax a bit instead of hovering over the stove. It's the kind of dish that feels special enough for company but simple enough that you'll actually make it on a random Thursday when you can't be bothered with complexity.

Customizing the Sauce to Your Taste

The beauty of this sauce is that it's built on ratios rather than exact rules, so you can bend it to match what you're craving. If you want it spicier, add more sriracha or use hot chili garlic sauce; if you want it sweeter, drizzle in a bit more maple syrup; if you want more sesame flavor, add another splash of toasted sesame oil. I've made it with almond butter when I didn't have peanut butter, and honestly, it might have been better.

What to Serve It With

This dish is endlessly flexible about its companions. I've served it over jasmine rice on busy nights, tossed it with ramen noodles when I wanted something more filling, and piled it on a bed of quick-pickled vegetables when I wanted something lighter and brighter. You can also make it a proper appetizer by using smaller tofu cubes and serving it with toothpicks at a dinner party—it holds up well at room temperature for about an hour.

• Rice soaks up the sauce beautifully and turns the whole meal into something comforting.
• Noodles make it feel more substantial and give you something to twirl.
• Roasted or stir-fried vegetables add color and nutrients without changing the flavor profile.

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This dish has quietly become the thing I make when I want to feel confident in the kitchen without stress. It reminds me that simple cooking, done with intention, is often more memorable than anything complicated.

Recipe FAQs

→ How do I get the tofu crispy?

Pressing the tofu to remove excess moisture and coating it lightly with cornstarch before baking helps achieve a crisp outer layer.

→ Can I use other nut butters in the sauce?

Yes, almond or cashew butter can replace peanut butter for a different but equally creamy flavor.

→ What is the best way to press tofu?

Wrap tofu in a clean towel and place a weight on top for 10–15 minutes to drain moisture effectively.

→ Is soy sauce interchangeable in the sauce?

Tamari is a gluten-free alternative that works perfectly without sacrificing flavor.

→ How can I adjust the sauce consistency?

Adding warm water gradually helps achieve a smooth, pourable consistency tailored to preference.

→ What garnishes complement this dish?

Toasted sesame seeds, sliced green onions, and thinly sliced chili add texture and flavor contrast.