Sesame Tofu
Servings: 3 servings
Calories: 457kcal
This crispy sesame tofu has caramelized veggies and a rich, nutty sauce. Quick, easy, and packed with flavor—perfect for weeknight dinners or hosting!
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Equipment
- 1 Tofu Press optional
Ingredients
Tofu & Vegetables:
- 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
Sauce:
- 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
To Serve:
- cooked rice optional
- green onions sliced
- sesame seeds toasted
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
- Toss tofu with oil before coating with cornstarch for a more even crust.
- Whisk tahini with soy sauce and maple syrup before adding to prevent curdling.
- Add lime wedges or red pepper flakes for extra brightness and heat.
- Leftovers can be refrigerated for up to 3 days.
- Reheat in an oven or air fryer to retain tofu crispiness.
- The sauce can be made 1-2 days ahead and stored in the fridge.
Nutrition
Calories: 457kcal | Carbohydrates: 38g | Protein: 18g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Sodium: 1351mg | Potassium: 936mg | Fiber: 5g | Sugar: 18g | Vitamin A: 3406IU | Vitamin C: 76mg | Calcium: 135mg | Iron: 3mg
