Crispy Baked Tofu Sesame (Printer-friendly)
Oven-baked tofu tossed in a nutty sesame peanut sauce with a crispy texture and bold flavor.
# What You’ll Need:
→ Crispy Baked Tofu
01 - 14 oz extra-firm tofu
02 - 2 tbsp cornstarch
03 - 2 tbsp neutral oil (canola or grapeseed)
04 - 1/2 tsp fine sea salt
05 - 1/4 tsp black pepper
→ Sesame Peanut Sauce
06 - 3 tbsp creamy peanut butter
07 - 1 1/2 tbsp soy sauce (use tamari for gluten-free)
08 - 1 tbsp toasted sesame oil
09 - 1 tbsp rice vinegar
10 - 1 tbsp maple syrup or honey
11 - 1–2 tsp sriracha or chili garlic sauce (optional)
12 - 2 tbsp warm water (adjust as needed)
→ Serving & Garnish
13 - 2 tbsp toasted sesame seeds
14 - 2 green onions, thinly sliced
15 - 1 small red chili, finely sliced (optional)
16 - Steamed rice, noodles, or stir-fried vegetables (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Wrap tofu in a clean kitchen towel and place a heavy object on top. Let drain for 10 to 15 minutes to remove excess moisture.
03 - Cut pressed tofu into 3/4-inch cubes.
04 - In a large bowl, gently toss tofu cubes with cornstarch, neutral oil, sea salt, and black pepper until evenly coated.
05 - Arrange tofu cubes in a single layer on the prepared baking sheet. Bake for 25 to 30 minutes, flipping halfway through, until golden and crispy.
06 - Whisk together peanut butter, soy sauce, toasted sesame oil, rice vinegar, maple syrup, sriracha (if using), and warm water until smooth. Adjust water to desired consistency.
07 - Transfer crispy tofu to a large bowl. Pour the sesame peanut sauce over and gently toss to coat thoroughly.
08 - Serve immediately, garnished with toasted sesame seeds, sliced green onions, and red chili if desired. Pair with steamed rice, noodles, or stir-fried vegetables.
# Expert Tips:
01 -
- The tofu gets genuinely crispy on the outside while staying creamy inside, no special techniques required.
- That sesame peanut sauce tastes like it came from a restaurant kitchen but takes less than five minutes to whisk together.
- It's naturally vegan and works as either a main dish or something to share as an appetizer without anyone noticing the difference.
02 -
- Pressing the tofu is absolutely crucial—I learned this the hard way by skipping it once and ending up with steamed tofu instead of crispy tofu, which is a completely different disappointment.
- Don't flip the tofu on a whim; let it sit on each side long enough to develop that golden crust, which usually means waiting at least 12 minutes before the flip.
03 -
- Make extra sauce and keep it in the fridge; it's incredible drizzled over roasted vegetables, noodle bowls, or even stirred into plain yogurt as a dip.
- If you're cooking for someone skeptical about tofu, this recipe converts skeptics because the texture is so obviously different from what they might be imagining.