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Sesame Crusted Tofu

This sesame-crusted tofu recipe is the perfect thing to whip out on those manic weeknights when time is precious. The creamy tofu blends beautifully with the crunchy sesame crust and savory marinade. A well-rounded meal that’s speedy, comforting, and oh-so-delicious!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Main Course, Snack
Cuisine: Asian, Glute-Free, Vegan
Servings: 4
Calories: 277kcal
Author: Sara Trezzi

Ingredients

  • 16 ounces block extra-firm smoked tofu - you can also use regular tofu

For the marinade

  • 3 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar - or lemon juice
  • 1 teaspoon fresh grated ginger
  • 1 clove garlic - crushed

For the dipping sauce

  • 1 tablespoon soy sauce
  • ½ cup unsweetened soy milk - or any other milk of choice
  • 4 tablespoon chickpea flour - or cornstarch or regular flour

For the crust

  • 5 tablespoons white sesame seeds - see note 1
  • 3 tablespoons black sesame seeds - you can use all white

For serving

Dipping sauce

Instructions

  • Preheat the oven to 350F (180C) (note 2).
  • Drain the tofu and press it well until all the excess moisture is squeezed out so that it is ready to absorb the marinade.
  • Slice the tofu into ½-inch thick pieces (squares or rectangles) and place on a plate or shallow bowl.
  • Prepare the marinade: In a small bowl, whisk the soy sauce, ginger, garlic, and rice vinegar. Pour the marinade on the tofu, coat well, and allow it to marinate for at least 10-15 minutes.
  • While the tofu is marinating, prepare the dipping sauce. Add the chickpea flour in a shallow bowl, slowly add the milk and whisk to combine until you get a creamy consistency. Then add the soy sauce.
  • Place the sesame seeds on a small plate. Remove each tofu slice from the marinade, allowing the excess to drip off, then dip each piece in the marinade. Then dip in the sesame seeds and press well, coating each side and all around.
  • Place the tofu on a parchment-lined baking sheet and bake for 20 minutes, flipping halfway through.
  • Serve hot with cooked rice, edamame, and green onions, or use it as a sandwich filler or as a lunch bowl topper.
  • Optional dipping sauce: You can use any dipping sauce you like. To make my favorite mix lemon juice, soy sauce, tahini, cold water, and maple syrup until combined. Add more water if you prefer it a bit runnier.

Notes

Note 1: Use raw untoasted sesame seeds. This is because the sesame seeds will toast in the oven.
Note 2: You can also prepare this sesame tofu in an air frier or in a pan.
To make it in an air fryer: Preheat to 400F. Arrange the tofu in a single layer in the air fryer basket and cook for about 10 minutes until crisp.
To make it in a pan: Heat 2 tablespoons of avocado or sesame oil in a pan on medium heat. Once the oil is hot, place the tofu in the pan in one layer leaving enough space between each piece (work in batches if your pan isn’t big enough). Cook for around 3 minutes on each side until is gold and crispy.
How to store: This sesame crusted tofu is best served hot and eaten straight away. If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Redhead in a hot pan with a bit of oil, or warm it up in a hot oven for 10 minutes.

Nutrition

Calories: 277kcal | Carbohydrates: 17g | Protein: 18g | Fat: 16g | Sugar: 5g