Description

Sesame Tofu is a mouthwatering, plant-based main course featuring crispy tofu cubes tossed in a sticky, savory-sweet sesame sauce. It’s a quick and easy weeknight dinner that’s perfect for vegans and anyone looking for a lighter, flavor-packed meal. Serve it over rice or steamed veggies for a satisfying bowl that rivals your favorite takeout.

Ingredients

For the Tofu:

1 (14-ounce) block extra-firm tofu, pressed and cubed
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon vegetable oil

For the Sesame Sauce:

3 tablespoons soy sauce (use tamari for gluten-free)
1 tablespoon rice vinegar
2 tablespoons maple syrup or agave
1 tablespoon toasted sesame oil
1 tablespoon water
2 teaspoons cornstarch
1 tablespoon sesame seeds
2 cloves garlic, minced
1 teaspoon freshly grated ginger

For Serving (Optional):

Steamed rice
Sliced green onions
Extra sesame seeds
Steamed broccoli or mixed veggies

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Instructions

Press and Cube the Tofu: Remove the tofu from its packaging and drain well. Wrap the block in a clean kitchen towel and place a heavy object on top. Press for 10-15 minutes to remove excess moisture. Unwrap and cut the tofu into 1-inch cubes.
Coat the Tofu: In a mixing bowl, gently toss the tofu cubes with 2 tablespoons of cornstarch and 1 tablespoon of soy sauce until each piece is well coated. This will help the tofu get crispy when cooked.
Prepare the Sauce: In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 tablespoons maple syrup, 1 tablespoon sesame oil, 1 tablespoon water, and 2 teaspoons cornstarch. Stir in the minced garlic, grated ginger, and sesame seeds. Set aside.
Pan-fry the Tofu: Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the tofu cubes in a single layer. Cook, turning occasionally, until all sides are golden and crispy (about 8-10 minutes).
Add the Sauce: Reduce the heat to medium and pour the sesame sauce over the tofu. Toss or gently stir so the tofu is evenly coated. Cook, stirring occasionally, until the sauce bubbles and thickens, glazing the tofu (about 2-3 minutes).
Serve: Serve the sesame tofu hot over steamed rice and vegetables. Garnish with sliced green onions and extra sesame seeds if desired.

Notes

Pressing the tofu well ensures maximum crispiness.
Use gluten-free tamari in place of soy sauce for a gluten-free dish.
You can air fry or bake the tofu cubes at 400°F for 20 minutes instead of pan-frying for a lighter option.
The sauce can be made a day ahead and stored in the fridge.