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If you love sweet, savory takeout-style dinners, this Sesame Tofu is about to become a regular in your house! The tofu turns perfectly crispy and gets tossed in a sticky sesame garlic sauce that’s amazing served with broccoli and rice.
Looking for more tofu recipes? You need to try our Creamy Tofu Pasta Sauce as well as our Crispy Bang Bang Tofu and our Silken Tofu Chocolate Mousse!
Why you’ll love this simple tofu recipe
Growing up, sesame chicken was my GO TO take out order and asa vegetarian, I still find myself craving it on a REGULAR basis. Luckily, this sesame tofu totally satisfies that craving and I’m sure you and your whole family will absolutely love it!
Why You’ll Love This Recipe
- Better than takeout – bold sesame, garlic, and ginger flavors with the perfect sticky sauce.
- Crispy tofu every time – the cornstarch coating helps the tofu turn golden and crunchy!
- Two cooking methods – make this sesame tofu in the air fryer or pan fry it on the stove.
- Protein-packed vegetarian dinner – tofu keeps this meal satisfying and filling.
- Easy weeknight meal – the whole dish comes together in about 30 minutes.
Ingredients needed
The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
For the sticky sesame sauce
- Toasted sesame oil – Adds deep nutty sesame flavor to the sauce. A little goes a long way.
- Soy sauce – Provides the salty umami base for the sauce. Tamari or coconut aminos also work.
- Brown sugar – Balances the savory flavors and creates that classic sweet sesame glaze. You could try substituting it with maple syrup or honey.
- Garlic + fresh ginger – Fresh minced garlic adds sharp, aromatic flavor and the ginger pairs perfectly with the sesame flavors.
- Rice vinegar – Adds a little acidity to balance the sweetness.
- Cornstarch + water – Helps thicken the sauce so it coats the tofu beautifully.
For the Tofu
- Extra-firm tofu – Pressing the block of tofu removes excess liquid so it can crisp up properly. I’m also a HUGE fan of super-firm tofu because it’s higher in protein and does NOT need to be pressed.
- Soy sauce – Lightly seasons the tofu before cooking.
- Olive oil – Helps the tofu brown and crisp while cooking.
- Cornstarch – The secret to crispy tofu.
- Salt & black pepper – Simple seasoning that enhances the tofu’s flavor.
- Broccoli (optional) – Adds color, nutrients, and makes this feel like a full sesame tofu stir fry.
- For serving – sesame seeds and green onions
How to Make It
Just a reminder that you can find the FULL written sticky sesame tofu recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- In a small bowl or measuring cup, whisk together all of the sauce ingredients.
- Cut or tear the tofu into bite sized pieces and place in a large bowl. Toss with the soy sauce and olive oil. Then sprinkle on the cornstarch and salt and toss to coat the tofu. Cook the tofu in a large skillet on the stove or in the air fryer (in a single layer) until golden brown.
- In a large skillet (the same one you cooked the tofu in if you pan fried it), heat the sauce over medium-high heat. Cook, stirring often, for 3-5 minutes of until the sauce begins to thicken.
- Add in the cooked tofu and toss to coat in the sauce. Remove from the heat and serve with broccoli and white rice (or brown rice) plus a good sprinkle of sesame seeds and green onions. Store leftovers in an airtight container.
Recipe Tips
- Press your tofu well. Removing extra moisture (either using a tofu press or paper towels and a heavy object) helps the tofu crisp up instead of steaming. Alternatively, use spuer firm tofu that does NOT need to be presse.d
- Tear the tofu instead of cutting it for more jagged edges that get extra crispy. Trust me – it’s SO much better than tofu cubes!
- Don’t overcrowd the pan or air fryer. Cooking in batches gives the tofu room to crisp.
- Let the sauce thicken before adding the tofu so it coats the pieces evenly.
- Serve immediately for the crispiest texture.
More tofu recipes you’ll love:
Sesame Tofu
This Crispy Sesame Tofu is coated in a sweet and savory sesame garlic sauce and served with broccoli for an easy vegetarian dinner. Make it in the air fryer or pan fry it for a quick meal that tastes better than takeout.
Ingredients
For the sauce:
- 1 tablespoon toasted sesame oil
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 2 cloves of garlic, minced
- 1 teaspoon fresh ginger, minced or grated
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 2 tablespoons water
For the Tofu
- 14-16 oz block extra-firm tofu, pressed
- 1 tablespoon soy sauce
- ½ tablespoon olive oil
- 2 tablespoons cornstarch
- ¼ teaspoon Salt and black pepper, to taste
- 3 cups broccoli florets, optional
Instructions
- Steam your broccoli by placing a steamer basket and 1 cup of water into a medium pan. Once the water is boiling, add in the broccoli and cover. Cook for 5-8 minutes or until the broccoli is fork tender. Set aside.
- Prep the Tofu. Press the tofu to remove excess moisture. Cut or tear into bite-sized pieces. In a large bowl, toss the tofu with soy sauce and olive oil. Sprinkle in the cornstarch and salt and gently toss until evenly coated.
- Cook Option 1: Air Fryer. Preheat air fryer to 400°F. Arrange tofu in a single layer in the basket (work in batches if needed). Air fry for 12–15 minutes, shaking halfway through, until golden brown and crispy.
- Cook Option 2: Pan Fry. Heat 1–2 tablespoons oil in a large skillet over medium heat. Add tofu in a single layer without overcrowding. Cook for 8–12 minutes, flipping every few minutes, until golden and crispy on most sides.
- Make the sauce by whisking together the sesame oil, soy sauce, brown sugar, garlic, ginger, rice vinegar, cornstarch, and water. Once tofu is done cooking, add the sauce to a large skillet over medium heat (use the same skillet you cooked the tofu in if you pan fried it). Cook for 3-4 minutes, stirring often, until the sauce is thickened. Toss in the tofu to coat and remove from the heat.
- Serve the the tofu with the broccoli and a grain of choice! ENJOY!
Notes
*see my full guide on pressing tofu HERE.
If using super firm tofu, no need to press it first.
Storage Instructions – Store leftover sesame tofu in an airtight container in the refrigerator for up to 4 days.
To reheat, warm it in a skillet over medium heat or in the air fryer for a few minutes until heated through. The tofu will soften slightly but will still taste delicious.
Nutrition
Calories: 384kcal, Carbohydrates: 43g, Protein: 23g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 6g, Sodium: 2591mg, Potassium: 858mg, Fiber: 4g, Sugar: 22g, Vitamin A: 851IU, Vitamin C: 123mg, Calcium: 155mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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