Sesame Tofu
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Sesame Tofu
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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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Ingredients
Tofu & Vegetables:
- 1 pound extra-firm tofu drained and patted dry
- 1 pound cauliflower ~4 cups, florets
- 1 piece carrot peeled and sliced (~1 cup)
- ½ teaspoon salt kosher or sea salt
- 2 tablespoons cornstarch
- 2 tablespoons neutral cooking oil any neutral oil like vegetable or avocado oil, generic cooking oil
Sauce:
- 1 tablespoon cornstarch
- 5 tablespoons water
- 2 cloves garlic minced
- 1 tablespoon ginger minced, fresh
- 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 sesame oil toasted
To Serve:
- green onions sliced
- sesame seeds toasted
- rice optional, cooked
Instructions
Prep and Roast
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or greased foil.
- Cut tofu into ½" 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 ½-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.
Equipments used:
Notes
- Toss tofu with oil before coating with cornstarch for a more even crust.
- Leftovers can be refrigerated for up to 3 days. Reheat in an oven or air fryer to retain tofu crispiness.
- 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.
- The sauce can be made 1-2 days ahead and stored in the fridge.
- 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 Information
Show Details
Calories
457kcal
(23%)
Carbohydrates
38g
(13%)
Protein
18g
(36%)
Fat
27g
(42%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
11g
(65%)
Monounsaturated Fat
12g
(60%)
Trans Fat
0.04g
(2%)
Sodium
1666mg
(69%)
Potassium
902mg
(19%)
Fiber
5g
(20%)
Sugar
18g
(36%)
Vitamin A
3406IU
(68%)
Vitamin C
76mg
(84%)
Calcium
133mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 38g | 13% |
| Protein | 18g | 36% |
| Fat | 27g | 42% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.04g | 2% |
| Sodium | 1666mg | 69% |
| Potassium | 902mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 3406IU | 68% |
| Vitamin C | 76mg | 84% |
| Calcium | 133mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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