Crispy Baked Tofu Sesame

I discovered crispy baked tofu completely by accident one weeknight when I was too tired to stand over a hot stove. The tofu had been sitting in my fridge, begging to be used, and I suddenly remembered how golden and shatteringly crisp it could get in the oven with just cornstarch and heat. Tossing it in that nutty sesame peanut sauce transformed it from a quick dinner solution into something I now make on purpose, again and again.

My roommate came home right as I pulled the tofu out of the oven, and the smell alone had them convinced I'd ordered takeout. When I handed them a bowl with the sauce drizzled over those golden cubes, they ate it in silence, which is always a good sign. Now they ask for it more often than I make it for myself.

Ingredients

• Extra-firm tofu: The key to everything—pressing it thoroughly removes moisture so it can crisp up instead of steam. Don't skip the pressing step even though it feels fussy.
• Cornstarch: This is what gives you that shattering, restaurant-quality crust without any flour or breading.
• Neutral oil: Canola or grapeseed work best because they have a high smoke point and won't overpower the delicate sesame flavor coming later.
• Creamy peanut butter: Use the natural kind without added oils if you can find it, though regular peanut butter works beautifully too.
• Toasted sesame oil: Never skip this—it's what makes the sauce taste authentic and utterly addictive.
• Rice vinegar and maple syrup: These balance the richness of the peanut butter and create that sweet-salty-sour complexity that makes you keep reaching for more.
• Soy sauce or tamari: The umami backbone that ties everything together, or use tamari if gluten-free is important to you.

Instructions

Press the tofu until it's completely dry:

Wrap the block in a clean kitchen towel and weight it down with a heavy cast iron skillet or canned goods. Let it sit for at least 10 minutes while you prep everything else. This step is non-negotiable if you want crispy tofu instead of chewy tofu.

Cut and coat with purpose:

Cube your tofu into roughly 2 cm pieces and toss them gently but thoroughly with cornstarch, oil, salt, and pepper. The cornstarch should coat every surface evenly.

Bake until they shatter:

Spread the cubes in a single layer on parchment paper and bake at 220°C for 25-30 minutes, flipping halfway through. You'll know they're done when they're golden brown and the edges look crispy and slightly caramelized.

Make the sauce while tofu bakes:

Whisk together peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, and warm water until silky. Start with less water and add more if you want it thinner, because it's easier to add liquid than remove it.

Toss and serve immediately:

Transfer hot tofu to a bowl and pour the sauce over top, tossing gently so every piece gets coated. The heat will slightly warm the sauce and help it cling to the crispy cubes.

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There's something deeply satisfying about that first bite when the outside crackles between your teeth and the sauce coats your tongue with warmth and nuttiness. It's the kind of dish that proves vegan cooking doesn't mean sacrifice—it means discovering something genuinely delicious that happens to be plant-based.

Why This Works as a Weeknight Dinner

The entire dish from start to finish takes less than an hour, and most of that time the oven is doing the work while you sit down. There's no standing over a hot pan, no complicated flipping or constant attention, just a simple bake and a five-minute sauce.

Customizing the Sauce to Your Taste

The beauty of this sauce is how forgiving it is—if it tastes too rich, add more rice vinegar or water; if it's not sweet enough, a drizzle more maple syrup fixes it instantly. Some people love it fiery with extra sriracha, while others prefer it mild and nutty; the base recipe is just a starting point.

Serving Ideas and Pairings

This works beautifully over steamed rice or tangled through noodles, where the sauce clings to everything. It's equally at home piled onto lettuce leaves as a light wrap or served cold the next day as a surprisingly good lunch.

• Try it alongside quick-pickled vegetables or a simple cucumber salad to balance the richness of the sauce.
• Sesame seeds and sliced green onions aren't just garnish—they add textural contrast and fresh flavor that elevates the whole dish.
• A squeeze of lime juice right before eating brightens everything up if you find it tastes a bit heavy.

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This is the dish I make when I want something that tastes indulgent but doesn't leave me feeling sluggish, and that's been the magic that keeps me coming back to it. It's proof that the simplest techniques and best ingredients need nothing more than honesty to shine.

Recipe Q&A

→ How do I get tofu extra crispy when baking?

Press the tofu to remove moisture, coat it evenly in cornstarch and oil, and bake at a high temperature flipping halfway for uniform golden crispness.

→ Can I substitute the peanut butter in the sauce?

Yes, almond or cashew butter work well as alternatives and add a different nutty depth to the sauce.

→ Is there a way to make the sauce gluten-free?

Use tamari instead of regular soy sauce to keep the sauce gluten-free without sacrificing flavor.

→ What can I serve alongside this dish?

Steamed rice, noodles, or stir-fried vegetables complement the crispy tofu and its rich sesame peanut sauce excellently.

→ Can I adjust the heat level in this dish?

Yes, add sriracha or chili garlic sauce to the sesame peanut sauce according to your preferred spice level.