Crispy Baked Sesame Tofu Recipe
A genuinely crispy sesame tofu recipe made in the oven, coated in cornstarch and tossed in a savory-sweet sesame glaze no deep frying required
Equipment
- baking sheet
- Parchment paper
- tofu press or heavy object
- Small saucepan
- Mixing bowls
Ingredients
For Tofu
- 1 block 14-16 oz extra-firm tofu
- 3 tbsp cornstarch
- 1 tbsp sesame oil
- Salt to taste
Sesame Glaze
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 2 garlic cloves minced
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch mixed with 2 tbsp water
- Sesame seeds and chopped green onion for garnish
Instructions
Press and Coat the Tofu
- Wrap the block of tofu in a clean kitchen towel or paper towels, then place a heavy object like a cast iron skillet or a few cans on top. Let it press for at least 20-30 minutes, replacing the towel partway through if it becomes fully saturated, since removing as much moisture as possible is the key to getting a crispy result later on.
- Once pressed, cut the tofu into even 1-inch cubes, then transfer them to a large bowl. Drizzle with sesame oil and toss gently, then sprinkle the cornstarch and a pinch of salt over the top, tossing again until each piece is evenly coated in a thin, dry layer with no clumps of cornstarch sitting in the bottom of the bowl.
Bake the Tofu
- Arrange the coated tofu cubes in a single layer on a parchment-lined baking sheet, making sure the pieces aren't touching, which allows hot air to circulate and crisp all sides evenly rather than steaming them together.
- Bake at 425°F (220°C) for 25-30 minutes, flipping the tofu pieces halfway through, until they're golden brown and crispy on the outside, checking a piece or two toward the end since oven times can vary slightly.
Make the Glaze and Toss the Tofu
- While the tofu bakes, combine the soy sauce, rice vinegar, honey or maple syrup, sesame oil, garlic, and ginger in a small saucepan over medium heat, whisking to combine. Bring to a gentle simmer, then whisk in the cornstarch-water mixture and continue cooking for 1-2 minutes, until the sauce thickens enough to coat the back of a spoon.
- Once the tofu is done baking, transfer it to a large bowl and pour the warm sesame glaze over the top, tossing gently to coat every piece without breaking them apart. Garnish with sesame seeds and chopped green onion, then serve immediately while the tofu is still at its crispiest.
Notes
- Pressing the tofu thoroughly is genuinely the most important step in this entire recipe, so don't rush or skip it even if you're short on time, since leftover moisture is the number one reason tofu turns out soggy instead of crispy.
- Spacing the tofu pieces out on the baking sheet with room between them matters just as much as the pressing step, since crowding the pan traps steam and prevents proper browning.
- Tossing the tofu in the glaze right before serving, rather than baking it in the sauce, is what keeps the crispy texture intact instead of letting it go soggy.
- If you like extra sauce, this glaze recipe can easily be doubled without needing to adjust the tofu quantity.
- Leftover tofu will lose some of its crispiness once coated in sauce, so if you're meal prepping, consider storing the baked tofu and glaze separately and combining them right before eating.