Introduction
Looking for a protein-packed, flavorful dish that’s both crispy and satisfying? This Sesame Roasted Tofu recipe has become my go-to for busy weeknights when I want something delicious without spending hours in the kitchen. The combination of nutty sesame oil, savory soy sauce, and perfectly crispy tofu creates a dish that even tofu skeptics will love. What makes this recipe special is its versatility – it works great as a main dish, in grain bowls, or even cold in salads.
Ingredients
- 1 block (14 oz) extra-firm tofu, pressed and drained
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce (or tamari for gluten-free option)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons sesame seeds
- Green onions for garnish (optional)
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. I like to wrap it in paper towels and place something heavy on top.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the tofu into 1-inch cubes and place them in a large bowl.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, maple syrup, and minced garlic.
- Sprinkle cornstarch over the tofu cubes and gently toss to coat.
- Pour the sauce mixture over the tofu and carefully fold until each piece is evenly coated.
- Arrange the tofu pieces on the prepared baking sheet, ensuring they’re not touching each other.
- Sprinkle sesame seeds over the tofu.
- Bake for 25-30 minutes, flipping the pieces halfway through, until golden brown and crispy.
Cook Time and Serving Size
Prep Time: 40 minutes (including pressing time)
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Recipe Notes
– The key to crispy tofu is removing as much moisture as possible. Don’t skip the pressing step!
– If you don’t have a tofu press, use several heavy cookbooks on top of your wrapped tofu.
– Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10 minutes to restore crispiness.
– For extra flavor, try adding 1 teaspoon of grated ginger to the sauce mixture.
– Make sure your tofu pieces are similarly sized to ensure even cooking.
– The cornstarch coating is crucial for achieving that perfect crispy exterior – don’t skip it!
Sesame Roasted Tofu
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and drained
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce or tamari for gluten-free option
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 2 cloves garlic minced
- 1 tablespoon cornstarch
- 2 tablespoons sesame seeds
- Green onions for garnish optional
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. I like to wrap it in paper towels and place something heavy on top.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the tofu into 1-inch cubes and place them in a large bowl.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, maple syrup, and minced garlic.
- Sprinkle cornstarch over the tofu cubes and gently toss to coat.
- Pour the sauce mixture over the tofu and carefully fold until each piece is evenly coated.
- Arrange the tofu pieces on the prepared baking sheet, ensuring they're not touching each other.
- Sprinkle sesame seeds over the tofu.
- Bake for 25-30 minutes, flipping the pieces halfway through, until golden brown and crispy.
