Vegan Sesame Tofu
Crispy, glossy, and deeply savory, this sesame tofu is the kind of plant-based dinner that genuinely satisfies — no compromises required. The secret is pressing the tofu well and coating it in cornstarch before it hits the hot pan, which gives each cube a shatteringly crisp exterior that holds up beautifully once the sauce goes in. That sauce is where the magic happens: toasted sesame oil, soy sauce, maple syrup, fresh ginger, and garlic come together into something sticky, fragrant, and just a little sweet. A splash of rice vinegar keeps it bright, and optional red pepper flakes add a gentle kick if you want it. Everything is finished with toasted sesame seeds and sliced scallions for a little crunch and color on top. It comes together in one skillet and serves four, making it an easy weeknight win that looks far more impressive than the effort involved.
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp cornstarch
- ¼ tsp salt
- 2 tbsp neutral oil (such as avocado or canola oil)
For the sauce
- 3 tbsp soy sauce
- 2 tbsp toasted sesame oil
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ cup water
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp sesame seeds, toasted
- 3 scallions, thinly sliced
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, pressing down with your hands or a heavy pan, for about 10 minutes until most surface moisture is removed. Cut the pressed tofu into 1-inch cubes.
- 2
In a small bowl, whisk together the soy sauce, toasted sesame oil, maple syrup, rice vinegar, 1 tbsp cornstarch, garlic, ginger, water, and red pepper flakes, if using, until the cornstarch is fully dissolved. Set aside.
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