This sesame tofu is the perfect combination of crispy, chewy, and flavorful! It’s baked to golden-brown perfection and coated in a sticky marinade made with sesame oil, ginger, and lime. Serve it over a bed of fluffy rice, topped with toasted sesame seeds and fresh green onions for a simple yet mouthwatering meal.
EQUIPMENT
- Baking sheet
- Parchment paper
- Mixing bowl
- Frying pan
- Tofu press
INGREDIENTS
Tofu
- 14 ounces (1 block) extra-firm or firm tofu
- 3 tablespoons cornstarch
Marinade
- 3 tablespoons sesame oil
- 3 tablespoons liquid aminos
- 4 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 2 cloves garlic, finely minced
- 2 tablespoons ginger, finely minced or grated
- 1 tablespoon lime juice
- ½ tablespoon Sriracha
- 1 tablespoon tahini
For serving
- Steamed rice
- Toasted sesame seeds
- Sliced green onions
INSTRUCTIONS
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Drain the tofu, then wrap it in a clean tea towel and press it between two hard surfaces (such as a cutting board with a cast-iron skillet on top) for 15-20 minutes.
- In a container or freezer bag, whisk together sesame oil, liquid aminos, rice vinegar, maple syrup, garlic, ginger, lime juice, Sriracha, and tahini.
- Once the tofu is pressed, cut it into 1-inch cubes. Add the tofu to the marinade, cover, and let it sit for 5-10 minutes.
- Using a fork, carefully pick up each tofu cube to drain it, then place the cubes into a separate container or freezer bag. Add cornstarch and shake to coat the tofu.
- Transfer the tofu to the prepared baking sheet and bake at 400°F for 25-30 minutes, turning halfway through. The tofu should be golden-brown and crispy.
- While the tofu is baking, heat a frying pan over medium heat and add the leftover marinade. Let the sauce simmer for 5-10 minutes, reducing slightly.
- Add the baked tofu cubes to the pan and toss to coat them in the thickened sesame ginger glaze.
- Serve the sesame tofu over rice, topped with sliced green onions and toasted sesame seeds. Enjoy!
NOTES
- Press the tofu well for the best texture; aim for at least 15 minutes of pressing.
- Cornstarch is key to getting the tofu crispy, so don’t skip it.
- Rotate the tofu cubes halfway through baking to ensure even crispiness.
- Use high-quality, organic, non-GMO tofu for the best flavor and texture.
- Keep an eye on the marinade while it’s reducing to prevent burning.
Nutrition (per serving):
- Calories: 437 kcal
- Carbohydrates: 35g
- Protein: 22g
- Fat: 24g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 699mg
- Potassium: 91mg
- Fiber: 1g
- Sugar: 7g
- Calcium: 280mg
- Iron: 1.76mg
