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Sesame Tofu

Name: Sesame Tofu
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 pound extra-firm tofu (drained and patted dry); 2 tablespoons neutral oil (such as vegetable or canola oil); 2 tablespoons cornstarch; 1 pound cauliflower florets ((~4 cups)); 1 medium carrot (peeled and sliced (~1 cup)); ½ teaspoon kosher salt (or sea salt); 1 tablespoon cornstarch; 5 tablespoons water; 2 cloves garlic (minced); 1 tablespoon fresh ginger (minced); ¼ cup low-sodium soy sauce (or tamari for gluten-free); 3 tablespoons pure maple syrup; 2 tablespoons tahini; 1 teaspoon sriracha (to taste); 2 tablespoons rice vinegar (unseasoned); 2 tablespoons toasted sesame oil; cooked rice (optional); green onions (sliced ); sesame seeds (toasted )

By Shruthi Baskaran-MakanjuUpdated Mar 16, 2026

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Reviews

Prep Time 5

Cook Time 25

Total Time 30

Servings 3 servings

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This sesame tofu is a sheet pan dinner — tofu and vegetables roast together at 400°F, then get tossed in a tahini-sesame sauce right when they come out of the oven. One pan, 30 minutes, and the sauce is what makes it worth making from scratch instead of ordering takeout.

An overhead image of sesame tofu with rice on the side.

This sheet pan tofu started as a fridge-clearing experiment

This recipe started as a “what’s left in the fridge” situation. Tofu, cauliflower, a lonely carrot, and not much motivation. I tossed everything on a sheet pan with cornstarch and oil, made a quick sauce while it roasted, and was surprised by how good it was. It hasn’t left my rotation since!

The tahini sauce is the part worth paying attention to. Whisk the tahini with soy sauce and maple syrup before it goes into the pan — adding tahini directly to heat causes it to seize and clump. The cornstarch slurry thickens it into something glossy that coats the tofu and vegetables instead of sliding off. A little rice vinegar and sesame oil stirred in off the heat keeps everything bright. The sauce goes on after roasting, not before, so tofu stays crispy underneath.

The sheet pan method itself is simple but the spacing matters. Tofu pieces touching each other steam instead of crisping — I use two pans if I have to. Toss the tofu with oil first, then cornstarch, not the other way around. The oil helps the cornstarch stick and gives you a better crust.

Key ingredients and why they matter

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.

Full ingredient list and detailed instructions in the recipe card.

An overhead image of the ingredients of sesame tofu.

The tahini sauce is the recipe within the recipe. Cornstarch slurry, soy sauce, maple syrup, tahini (whisked in smooth), garlic, ginger, and sriracha simmer together for 3–4 minutes until glossy. Rice vinegar and sesame oil go in off the heat. If you don’t have tahini, peanut butter works — different flavor but same technique.
Extra-firm tofu, pressed — even 10 minutes under something heavy makes a noticeable difference. I love this tofu press, and rave about it any chance I get (and even own two of it for good measure). For dramatically crispier results, drain and freeze the block the night before, thaw, then press.

TIPS & TRICKS

Shruthi’s top tips

Toss tofu with oil first, then cornstarch. Not the other way around — the oil helps the cornstarch adhere and gives you a crispier coating.
Space everything out on the sheet pan. Crowded tofu steams instead of roasts. Use two pans if you need to — it’s worth it.
Preheat the baking sheet before adding tofu and vegetables for extra crispiness on the bottom.
Whisk tahini with soy sauce before adding to the pan. Tahini added straight to heat clumps. Whisking it into the liquid first keeps the sauce smooth. If it thickens too much while sitting, a tablespoon of warm water loosens it right up.
Sauce goes on after roasting. Coating before means soggy tofu. Toss together when it comes out hot — the sauce clings to the crispy surface.

How to make sesame tofu

Preheat the oven to 400°F. Line a baking sheet with parchment paper or greased foil. Cut and dry the tofu, then toss with oil and cornstarch until 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 brown and vegetables are fork-tender.
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 sauce mixture in a bowl.
Remove tofu and vegetables from the oven. Drizzle sauce over everything and toss gently to coat.

An overhead image of tofu cubes in a bowl.

An overhead image of tofu, carrots, and cauliflower florets in a sheet pan.

An overhead image of roasted vegetables and tofu.

An overhead image of adding the sauce mixture ingredients.

An overhead image of adding rice vinegar and sesame oil to the saucepan.

How to serve sheet pan tofu

This sheet pan orange tofu is perfect for a quick lunch or dinner. I love serving it over rice or lo mein. You can also serve it with quinoa, cauliflower rice, or zoodles.