Crispy Baked Tofu Sesame (Printable Version)
Golden baked tofu coated in nutty sesame peanut sauce, perfect for a protein-rich vegan dish.
# What You Need:
→ Crispy Baked Tofu
01 - 14 oz extra-firm tofu
02 - 2 tbsp cornstarch
03 - 2 tbsp neutral oil (canola or grapeseed)
04 - ½ tsp fine sea salt
05 - ¼ tsp black pepper
→ Sesame Peanut Sauce
06 - 3 tbsp creamy peanut butter
07 - 1½ tbsp soy sauce (tamari for gluten-free)
08 - 1 tbsp toasted sesame oil
09 - 1 tbsp rice vinegar
10 - 1 tbsp maple syrup or honey
11 - 1–2 tsp sriracha or chili garlic sauce (optional)
12 - 2 tbsp warm water (adjust as needed)
→ Serving & Garnish
13 - 2 tbsp toasted sesame seeds
14 - 2 green onions, thinly sliced
15 - 1 small red chili, finely sliced (optional)
16 - Steamed rice, noodles, or stir-fried vegetables (optional)
# How-To Steps:
01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Wrap tofu in a clean kitchen towel, place a heavy object on top, and drain excess moisture for 10 to 15 minutes.
03 - Cut pressed tofu into ¾-inch cubes.
04 - In a large bowl, gently toss tofu cubes with cornstarch, oil, sea salt, and black pepper until evenly coated.
05 - Arrange tofu cubes in a single layer on the baking sheet and bake for 25 to 30 minutes, flipping halfway through, until golden and crisp.
06 - Whisk together peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, sriracha (if using), and warm water until smooth, adjusting water to desired consistency.
07 - Transfer baked tofu to a large bowl, pour over sesame peanut sauce, and gently toss to coat evenly.
08 - Serve immediately, topped with toasted sesame seeds, sliced green onions, and chili if desired; accompany with rice, noodles, or vegetables.
# Helpful Tips:
01 -
- The tofu actually gets crispy in the oven without deep frying, so your kitchen doesn't smell like a takeout place for three days.
- That peanut sauce is so ridiculously easy to make and tastes like you spent way more time on it than you actually did.
- It works as a weeknight dinner, a meal prep situation, or something impressive enough for company.
02 -
- Pressing the tofu is not optional—it's the entire reason this works; skip it and you'll end up with steamed, soft tofu instead of crispy tofu.
- Flip the tofu halfway through baking so both sides get golden and crispy instead of just the bottom.
- The sauce thickens as it cools, so make it a bit looser than you think you want it.
03 -
- Make the sauce ahead of time and store it in the fridge for a few days; it actually tastes better the next day as the flavors meld.
- If you want extra crunch and richness, sprinkle chopped roasted peanuts or cashews on top of the sesame seeds right before serving.