This sesame tofu takes me back to a night when I was staring into my fridge, wondering how to turn tofu, cauliflower, and a lonely carrot into dinner. With a little experimenting, this recipe came together—and it hasn’t left my rotation since. There’s something about the crispy tofu and caramelized veggies coated in a rich, nutty, slightly spicy sauce that feels like a reward at the end of a long day. It’s easy, comforting, and always a hit in our house, whether it’s just us or we’re hosting friends.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 More reasons to make sesame tofu tonight
The first time I made this sheet pan tofu, it was literally a “clear the fridge, throw-it-together” meal after a loooooong day. I wasn’t expecting much. But as soon as I pulled the pan out of the oven, the aroma of crispy tofu, roasted veggies, and that nutty-sweet sauce had me hooked. I still remember sneaking a bite straight off the sheet pan—hot, messy, and completely worth it. Since then, it’s become one of my favorite ways to turn simple pantry ingredients into something comforting and downright crave-worthy.
- 30-minute recipe. Quick, easy, and packed with flavor—perfect for busy weeknights!
- Healthy yet filling. High in protein and low in fat, this plant-based dish is ideal for vegans and vegetarians.
- Make-ahead friendly. Perfect for meal prepping, so you can enjoy a delicious meal anytime!
If you love easy tofu recipes, try my gochujang tofu or Kung Pao tofu.
📋 Ingredients and notes
To make this sesame tofu, you’ll need extra-firm tofu, a large carrot, cauliflower florets, garlic, ginger, cornstarch, soy sauce or tamari, tahini, rice vinegar, maple syrup, sesame seeds, sesame oil, water, and salt.
Variations & Substitutions
- Tofu. Make sure to use extra-firm tofu for the best texture. Soft or silken tofu won’t hold up well in this dish.
- Veggies. Swap out the cauliflower and carrots for any veggies you have on hand—broccoli, bell peppers, or zucchini all work beautifully.
- Cornstarch. You can also use all-purpose flour, arrowroot powder, or potato starch.
- Soy sauce. Use low-sodium soy sauce so you’ll have more control over the saltiness. Substitute with tamari for a gluten-free version.
- Maple syrup. Substitute with honey or brown sugar.
- To make it spicy, add sriracha, chili flakes, or gochujang to the sauce.
- Add more veggies like broccoli, snap peas, carrots, or bell peppers.
📖 How to make sesame tofu
Step 1:
Preheat the oven to 400°F. Line a baking sheet with parchment paper or greased foil.
Step 2:
Cut tofu into 1/2″ x 2″ pieces and pat dry. Toss tofu with 1 tablespoon oil and cornstarch until evenly coated.
Step 3:
Cut cauliflower into florets and slice carrots into 1/2-inch pieces.
Spread tofu, cauliflower, and carrots on the baking sheet. Drizzle with remaining oil, sprinkle with salt, and toss to coat. Ensure tofu pieces have space for crispiness.
Step 4:
Roast for 25 minutes, tossing vegetables halfway through, until tofu is golden brown and vegetables are fork-tender.
Step 5:
In a small saucepan, whisk cornstarch with water to form a slurry. Add garlic, ginger, soy sauce, maple syrup, tahini, and sriracha. Bring to a simmer over medium heat, stirring regularly until thickened (3-4 minutes).
Step 6:
Remove from heat and stir in rice vinegar and sesame oil. Set aside sauce mixture in a bowl.
Step 7:
Remove tofu and vegetables from the oven. Drizzle sauce over everything and toss gently to coat.
Step 8:
Serve over rice if desired, garnished with green onions and sesame seeds.
Shruthi’s Top Tip
Press the tofu under something heavy for about 10 minutes to remove excess moisture. This helps it roast up golden and crispy. Alternatively, you can use a tofu press to make things a LOT easier. To get it even crispier, pop the tofu into the freezer the night before.
- Cut the tofu and vegetables into evenly sized pieces to ensure everything cooks at the same rate.
- Toss the tofu with oil before adding cornstarch for a coating that sticks better and creates a crispier texture.
- Preheat the baking sheet in the oven before adding the tofu and veggies for an extra crispy result.
- Space the tofu and vegetables out on the baking sheet to avoid steaming and encourage proper roasting. Use two pans if needed.
- Whisk the tahini with soy sauce and maple syrup before adding it to the pan to prevent clumping and keep the sauce smooth. Add a tablespoon of warm water to the sauce if it thickens too much while sitting to adjust it to the perfect consistency.
👩🏽🍳 Troubleshooting FAQs
Make sure the tofu pieces aren’t touching on the baking sheet—crowding leads to steaming, which makes them soggy.
You can swap tahini for peanut butter or sunflower seed butter for a slightly different but equally delicious flavor.
Absolutely! Store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop and add a splash of water if it thickens too much.
This can happen if tahini is added too quickly to the hot pan. Whisk it with the soy sauce first to create a smooth base before adding it to the sauce.
🍴 How to serve sheet pan tofu
This sheet pan orange tofu is perfect for a quick lunch or dinner that’s still healthy and filling! I love serving it over rice or lo mein. For a lower-carb base, you can serve it with quinoa, cauliflower rice, or zoodles.
🍴Storage and reheating suggestions
Store tofu in an airtight container in the fridge for 3-4 days. Reheat the tofu and veggies in the oven or air fryer to bring back their crispiness. Microwave works too, but the texture won’t be as good. The sauce can be made 1-2 days ahead and stored in the fridge.
🍴 More tofu recipes
If you like this recipe, check out my other great tofu recipes:
Gochujang Tofu
Kung Pao Tofu
Sheet Pan Bibimbap
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Sesame Tofu
Equipment
- 1 Tofu Press optional
Ingredients
Tofu & Vegetables:
- 1 pound extra-firm tofu, drained and patted dry
- 1 pound cauliflower florets, (~4 cups)
- 1 piece carrot, peeled and sliced (~1 cup)
- ½ teaspoon salt, kosher or sea salt
- 2 tablespoons cornstarch
- 2 tablespoons oil, any neutral oil like vegetable or avocado oil
Sauce:
- 1 tablespoon cornstarch
- 5 tablespoons water
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ¼ cup soy sauce, (or tamari for gluten-free)
- 3 tablespoons maple syrup
- 2 tablespoons tahini
- 1 teaspoons sriracha, (to taste)
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
To Serve:
- Green onions, sliced
- Toasted sesame seeds
- Cooked rice, (optional)
Instructions
Prep and Roast
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or greased foil.
- Cut tofu into 1/2″ x 2″ pieces and pat dry. Toss tofu with 1 tablespoon oil and cornstarch until evenly coated.
- Cut cauliflower into florets and slice carrots into 1/2-inch pieces.
- Spread tofu, cauliflower, and carrots on the baking sheet. Drizzle with remaining oil, sprinkle with salt, and toss to coat. Ensure tofu pieces have space for crispiness.
- Roast for 25 minutes, tossing vegetables halfway through, until tofu is golden and vegetables are fork-tender.
Make the Sauce
- In a small saucepan, whisk cornstarch with water to form a slurry.
- Add garlic, ginger, soy sauce, maple syrup, tahini, and sriracha. Bring to a simmer over medium heat, stirring regularly until thickened (3-4 minutes).
- Remove from heat and stir in rice vinegar and sesame oil. Set aside.
Combine and Serve
- Remove tofu and vegetables from the oven. Drizzle sauce over everything and toss gently to coat.
- Serve over rice if desired, garnished with green onions and sesame seeds.
Notes
- Crisping Tip: Toss tofu with oil before coating with cornstarch for a more even crust.
- Storage: Leftovers can be refrigerated for up to 3 days. Reheat in an oven or air fryer to retain tofu crispiness.
- Tahini Consistency: Whisk tahini with soy sauce and maple syrup before adding to prevent curdling.
- Customization: Add lime wedges or red pepper flakes for extra brightness and heat.
- Make-Ahead Sauce: The sauce can be made 1-2 days ahead and stored in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
