Crispy Sesame Tofu with Broccoli

Sesame chicken is one of the most popular Chinese recipes found in Chinese restaurants and takeouts in America. In fact, it was my go-to order as a child when we went out for Chinese! I knew I had to come up with a vegan version to enjoy at home.

This sesame tofu recipe turned out waaaaay better than I could have expected. The chunks of tofu get nice and crispy and the sweet and savory sauce is absolutely incredible! Garnished with sesame seeds, the crispy tofu and sauce pair perfectly with steamed broccoli and rice. Let me show you how easy it is to whip this meal up!

Ingredients needed

This sesame tofu recipe is simple, straightforward, and (of course) SUPER tasty! To make it all you’ll need is a handful of simple ingredients that you mostly have on hand already!

• Broccoli. We love this dish served bowl-style with a green veggie, like broccoli and a grain. Feel free to use any favorite vegetable or what you have on hand. Brussels sprouts would be another great choice.
• For the sauce. The delicious sauce is a simple mix of veggie broth, orange juice, orange marmalade (you could swap this for maple syrup), soy sauce (or coconut aminos), rice wine vinegar (also called rice vinegar), ginger (or garlic powder), garlic and cornstarch.
• Tofu. I love super firm tofu but firm or extra-firm tofu also work well! For perfect pan-fried tofu that absorbs all of the delicious flavor from the sauce, you’ll want to press the tofu. Here’s my guide to pressing tofu.
• Oil. For cooking the tofu. I often use olive oil but toasted sesame oil adds a nice bit of flavor that I love.
• Salt & pepper. Add to taste to bring all of the flavors together.
• Optional for serving. We like serving the sesame tofu over rice (white rice and brown rice are both great!). But, pair it with any grain that you like – quinoa, farro or couscous. Garnish with sesame seeds and green onions for a pop of color.

How to make this sesame tofu recipe

This recipe has so much flavor and is super easy! Here’s the simple process, but for the full recipe, reference the recipe card at the bottom of the page.

Step 1: Prep the tofu. Start out by pressing and prepping your tofu. I have a whole guide on how to press tofu if you’re interested! Unless you’re using SUPER firm tofu, it’s important to squeeze out the extra moisture from the tofu to make room for the tofu to suck up the sauce we’re making!

I like to use a tofu press BUT you can also wrap the tofu in paper towels or a lint free kitchen towel and place a heavy object on top, such as a skillet or heavy books.

Once pressed, place the block of tofu on a cutting board and cut it into cubes, strips, or even break it into chunks with your hands. I used toofu cubes for this recipes but tofu strips or chunks also work well!

Step 2: Roast your broccoli. This part is optional but it’s definitely my favorite vegetable to serve with this sesame tofu!

Step 3: Make the sticky sesame sauce. Either before or while the tofu is cooking, the sauce ingredients are whisked together and eventually poured into the skillet with the tofu. Once thickened, you end up with a deliciously sweet sauce and a nice crunchy bite from the tofu!

Step 4: Cook the tofu. On medium heat, we’re going to pan fry the tofu in a single layer in a large skillet until golden brown. Do your best to not touch the tofu for about 5 minutes. This helps it get a nice crust on the bottom.

Step 5: Add the sauce. Once the tofu is nice and crispy, add in the sauce to the hot pan and let it cook for a few minutes until it’s thickened and deliciously sticky.

Recipe tips

• Baking the tofu. For the perfect crispy baked tofu, I suggest tossing it in a little bit of cornstarch and then laying it flat on a baking sheet lined with parchment paper. Bake at 400 degrees F for 30 minutes.
• Air fry the tofu. I also have a full guide on how to air fry tofu. You can easily do that and then heat the sauce up in a pan until thickened. Then toss the tofu in to coat it in the savory sesame sauce!
• Freezing tofu. I didn’t do it for this particular recipe, but you could freeze the tofu ahead of time and then thaw before cooking. I’ve tried this with other recipes and it results in a much chewier and more chicken-like texture. When frozen, the excess water in the tofu crystalizes and creates little pockets all throughout the tofu. This helps it better absorb flavor AND slightly changes the overall texture of the dish.

Customize this meal

While this dish is delicious as-is, you can change up the ingredients to customize it to your taste preference or use up veggies you have on hand.

• Low carb. Swap out the grain for cauliflower rice or even mashed cauliflower.
• Other vegetables. Different vegetables can be substituted for the broccoli, such as Brussels sprouts, zucchini or asparagus. You can also add extra veggies to your bowl – cubed sweet potato, sliced carrots, or cauliflower florets.
• Flavorings. You can add a dash or two of any of your favorite spices or seasoning salts. Make it spicy by adding 1/4 teaspoon of cayenne pepper to the sauce.

Make ahead

Looking to save time and meal prep this sesame tofu meal in advance? Here’s how:

1. Tofu. Prep the tofu and make the sauce in advance or the night before. Store each separately in airtight containers in the fridge.
2. Broccoli. Chop up the broccoli or other veggie, and store it in a container in the fridge.
3. Grain. To really get a head start on this meal, cook your rice, quinoa, or anything you’re serving with the tofu and store it in the fridge as well!

How to store leftovers

Add any leftover sesame tofu, vegetables and rice to an airtight container and place it in the fridge for up to 2-3 days. Rewarm in a skillet on the stovetop or pop it in the microwave to reheat. Reheating tofu in the skillet will crisp it up the best.