Crispy Sesame Tofu

This delicious vegan favorite features ultra-crispy tofu cubes tossed in a sticky, sweet, and savory sesame-soy glaze. It is a perfect balance of textures and flavors that rivals any takeout dish, served beautifully over steaming rice.

Crispy Sesame Tofu
  • Prep time: 14 minutes
  • Cook time: 20 minutes
  • Total time: 34 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 1 block (14 ounces) extra-firm tofu, pressed and cubed
  • 3 tablespoons cornstarch
  • 2 tablespoons vegetable oil, for frying
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons maple syrup or agave nectar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions

  1. Wrap the tofu block in paper towels and place a heavy object on top for 20 minutes to press out excess moisture, then cut into 1-inch cubes.
  2. Place the tofu cubes in a bowl, sprinkle with cornstarch, and toss gently until every piece is evenly coated.
  3. In a small bowl, whisk together the soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, grated ginger, and 2 tablespoons of water to make the sauce.
  4. Heat the vegetable oil in a large non-stick skillet over medium-high heat.
  5. Add the coated tofu cubes in a single layer and cook for 8 to 10 minutes, turning occasionally, until all sides are golden brown and crispy.
  6. Pour the prepared sauce directly into the skillet with the crispy tofu.
  7. Toss the tofu continuously for 1 to 2 minutes until the sauce bubbles, thickens, and glazes the tofu cubes evenly.
  8. Remove from heat, sprinkle with toasted sesame seeds and sliced green onions, and serve immediately.

Tips

  • Pressing the tofu is crucial; removing the excess water ensures the tofu gets incredibly crispy and absorbs the flavors of the sauce.
  • Cornstarch is the secret to a super crispy crust; do not substitute it with regular flour.
  • Serve this dish immediately after tossing in the sauce, as the tofu will gradually lose its crispiness the longer it sits in the glaze.

Frequently Asked Questions

Can I bake the tofu instead of frying it?

Yes, bake the cornstarch-coated tofu cubes on a parchment-lined baking sheet at 400 degrees Fahrenheit for 25 to 30 minutes, flipping halfway, then toss in the sauce.

How do I make this gluten-free?

Simply substitute the soy sauce with tamari or coconut aminos, ensuring all other ingredients are certified gluten-free.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet or air fryer to help crisp up the tofu again.