Crispy Baked Sesame Tofu

I never thought I'd say this, but my garlic sesame tofu has become one of the most requested dinners in our apartment, and Donald is not exactly a tofu guy. He grew up on steak and potatoes, so the first time I put this on the table, I braced myself for polite silence. Instead, he went back for seconds.

Jump to:

• Why You'll Love This Garlic Sesame Tofu
• What You Need For Garlic Sesame Tofu
• Garlic Sesame Tofu
• How To Make Garlic Sesame Tofu
• Storing And Reheating Garlic Sesame Tofu
• Tips And Variations For This Garlic Sesame Tofu Recipe
• Garlic Sesame Tofu Faqs
• Recipes You May Like
• Final Thoughts On This Garlic Sesame Tofu

This recipe came out of a random Tuesday when the fridge felt pretty empty and I had one block of tofu sitting in the back. I wasn't expecting much. But the sauce turned out so good that I've made it at least a dozen times since, and Alex now asks for it the way he used to ask for chicken nuggets.

If you're looking for something quick that still feels like a real homemade meal, this one delivers. And if your family loves bold, saucy dinners like this, you'll probably also love my egg roll in a bowl, which has that same cozy, garlicky pull to it.

Why You'll Love This Garlic Sesame Tofu

Here's the thing about this recipe. It's simple, it's fast, and it doesn't ask much of you.

• It comes together with pantry staples you probably already have
• The tofu bakes up crispy on the outside and soft in the middle
• The sauce is sweet, garlicky, and just a little sticky in the best way
• It's naturally vegan and gluten free when you use the right soy sauce
• It reheats beautifully, which matters a lot on busy weeks
• Even picky eaters tend to come around once they try it

Honestly, the crispy edges are what won Donald over. He kept saying it didn't even taste like health food, which from him is a real compliment.

What You Need For Garlic Sesame Tofu

For the tofu:

• 1 block (16 ounces) extra firm tofu
• 1 tablespoon low sodium soy sauce or tamari
• 1 tablespoon corn starch
• 3 tablespoons breadcrumbs (use gluten free if needed)

For the garlic sesame sauce:

• 5 cloves garlic, minced
• 1 tablespoon oil (I usually use avocado oil)
• ⅓ cup low sodium soy sauce or tamari (this really needs to be low sodium)
• 2 teaspoons toasted sesame oil
• 2 to 3 tablespoons honey or maple syrup, depending on how sweet you like it
• 1 tablespoon rice vinegar
• 1 tablespoon corn starch
• 4 tablespoons water, divided

A quick note on the soy sauce. I've made the mistake of grabbing the regular kind once, and the sauce came out way too salty for our taste. Stick with low sodium here, or thin it out with a splash more water if that's all you have.

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How To Make Garlic Sesame Tofu

Prep The Tofu

Start by draining the tofu and pressing out the extra liquid with a clean towel. You don't need a fancy tofu press for this. I've used a stack of cookbooks plenty of times and it works just fine.

Cut the tofu into cubes, about an inch each. Toss it in a bowl with the soy sauce first, then add the corn starch and breadcrumbs. Give everything a good toss until each piece is coated.

Bake It Until Crispy

Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and spread the tofu out in a single layer.

Bake for 30 to 35 minutes, until the pieces turn golden and firm. This is the step that gives you that crispy texture without needing a deep fryer, which honestly feels like a small kitchen miracle.

Make The Garlic Sesame Sauce

While the tofu has about 10 minutes left, start the sauce. Saute the minced garlic in the oil over medium heat for 2 to 3 minutes, just until it turns lightly golden. Watch it closely here, since garlic can burn fast and turn bitter.

Add the soy sauce, honey or maple syrup, rice vinegar, sesame oil, and 2 tablespoons of the water. Stir the remaining corn starch with the last 2 tablespoons of water in a small bowl, then pour that into the pan.

Let the sauce simmer on low for 3 to 5 minutes, stirring now and then, until it thickens up and coats the back of a spoon.

Bring It All Together

Once the tofu is done baking, toss it right in the pan with the sauce, or pour the sauce over the tofu in a bowl if that's easier. Either way works.

Sprinkle on some sesame seeds if you have them and serve it over rice with steamed broccoli on the side. Some nights we just eat it as is, straight out of the pan, because honestly it's that good.

Storing And Reheating Garlic Sesame Tofu

Leftovers keep well in an airtight container in the fridge for up to 4 days. I like to store the tofu and rice separately so the tofu doesn't get soggy.

To reheat, a quick spin in the air fryer at 375 degrees for about 5 minutes brings the crispiness right back. The microwave works too if you're in a rush, though the texture won't be quite as crisp.

I don't recommend freezing this one. Tofu can get a strange, spongy texture once it thaws, and the sauce doesn't always come back together the same way.

Tips And Variations For This Garlic Sesame Tofu Recipe

I've made this recipe enough times now to pick up a few tricks along the way.

• Pressing the tofu longer gives you a crispier bite, but skipping it won't ruin dinner
• Want it spicier? A pinch of red pepper flakes in the sauce adds a nice kick
• No honey on hand? Maple syrup works just as well and tastes almost identical here
• Try swapping the broccoli for snap peas or bell peppers for a change of pace
• Have you tried doubling the sauce? We usually do, since everyone fights over the extra

One thing I learned the hard way is not to rush the tofu pressing step when you're short on time. I once skipped it entirely because Alex had a soccer game in twenty minutes, and the tofu turned out a little soft. Still tasted great, just not as crispy as usual.

If you're in the mood for something else with that same sweet and savory pull, my honey garlic butter chicken hits a lot of the same notes and comes together just as fast.

Garlic Sesame Tofu Faqs

Do you need to press the tofu before making garlic sesame tofu?

Pressing helps remove extra water so the tofu crisps up better in the oven. It's not required, though. I've skipped it plenty of nights when I'm short on time, and dinner still turns out just fine.

How do you make garlic sesame tofu crispy?

The corn starch and breadcrumb coating does most of the work here. Baking it at a high temperature, 400 degrees, and giving the pieces space on the pan instead of crowding them also makes a real difference.

Can garlic sesame tofu be made in an air fryer?

Yes, and it actually gets even crispier that way. Air fry the coated tofu at 400 degrees for about 12 to 15 minutes, shaking the basket halfway through so everything cooks evenly.

What can you serve with garlic sesame tofu?

Steamed rice and broccoli is our go to, but it's also great over noodles or alongside a simple cucumber salad. Sarah likes it best with white rice and extra sauce spooned right on top.

Recipes You May Like

• Sweet And Spicy Honey Garlic Shrimp Stir Fry For Dinner Delight, for another sticky, garlicky dinner that comes together fast
• Easy Beef And Broccoli Stir Fry Recipe, a classic weeknight favorite if you're craving something a little heartier
• Honey Garlic Chicken Thighs With A Crispy Glaze, perfect if your family loves that same sweet and savory combination

Final Thoughts On This Garlic Sesame Tofu

This garlic sesame tofu has earned its spot in our regular dinner rotation, and honestly, that surprised me a little. It's simple, it uses real ingredients I always have around, and it somehow wins over even the biggest tofu skeptics at my table.

Give it a try on your next busy weeknight. I think it might surprise your family too.

Let me know how it turns out for you! And don't forget to save this one to Pinterest for later.