I turned plain tofu into Sweet Sesame Tofu using a single oven trick for a sticky sweet and spicy sesame glaze that might surprise you.

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I love when a simple slab of extra-firm tofu becomes impossibly crunchy yet soft inside. This Sweet Sticky Tofu surprised even my most skeptical friends.

The sticky sesame sheen comes from toasty flavors, thanks to toasted sesame oil, and it clings to every bite so you’ll wanna keep going. It’s one of those Crispy Sesame Tofu Recipe ideas that’s bold but not fussy, loud in flavor but easy to make.

You might picture something complicated but it’s actually sneaky simple, and it gets people reaching for forks before the plating is done.

Ingredients

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Tofu: plant protein, some iron and calcium, absorbs flavors crisps into cubes.
Cornstarch: gives crunchy coating and thickens sauce, mostly carbs.
Soy sauce or tamari: salty umami, adds depth and savory balance.
Maple syrup: natural sweetener, adds caramel notes, less refined then sugar.
Rice vinegar: bright acidic tang, balances sweet and keeps it light.
Toasted sesame oil: small amount gives nutty aroma, rich in healthy fats.
Sriracha: spicy kick, adds heat and a little vinegar tang.
Garlic and ginger: aromatic, anti inflammatory, brighten savory sauces fast.
Sesame seeds and green onions: seeds add crunch and fats, onions give freshness.

Ingredient Quantities

14 oz (400 g) extra-firm tofu, well pressed and cut into 1-inch cubes

2 tbsp cornstarch

1/2 tsp fine salt

1 tbsp neutral oil (vegetable or canola)

3 tbsp low-sodium soy sauce or tamari

2 tbsp maple syrup

1 tbsp rice vinegar

1 tbsp toasted sesame oil

1 tbsp Sriracha or chili garlic sauce, or more to taste

1 tbsp brown sugar (optional)

1 tsp cornstarch plus 1 tbsp water for thickening

2 cloves garlic, minced

1 tsp fresh grated ginger

1 tbsp toasted sesame seeds

2 green onions, thinly sliced

How to Make this

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1. Press the 14 oz block of extra firm tofu for at least 15 to 30 minutes between paper towels or a clean kitchen towel with a heavy pan on top, then cut into 1 inch cubes.

2. Preheat oven to 425 F (220 C). Line a baking sheet with parchment or a silicone mat and lightly oil it so the tofu wont stick.

3. Put the tofu cubes in a zip top bag or a bowl, add 2 tbsp cornstarch and 1/2 tsp fine salt, then toss or shake until every piece is coated; add 1 tbsp neutral oil and toss again so the coating sticks.

4. Arrange the coated tofu in a single layer on the prepared sheet without crowding, bake for about 25 to 30 minutes, turning or flipping halfway, until golden and very crisp. If you want extra crisp, broil 2 to 3 minutes at the end but watch closely.

5. While the tofu bakes make the sauce: in a small bowl mix 3 tbsp low sodium soy sauce or tamari, 2 tbsp maple syrup, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp Sriracha or chili garlic sauce (or more to taste), and 1 tbsp brown sugar if using.

6. Heat a nonstick skillet over medium, add a tiny splash of oil if needed, sauté 2 cloves minced garlic and 1 tsp grated fresh ginger for 20 to 30 seconds until fragrant, then pour in the sauce mixture and bring to a gentle simmer.

7. Mix 1 tsp cornstarch with 1 tbsp water to make a slurry, whisk it into the simmering sauce and cook for 30 to 60 seconds until the sauce thickens and becomes glossy.

8. Add the hot baked tofu to the skillet and gently toss or stir to coat every piece in the sticky sesame sauce, cooking 1 to 2 minutes so the sauce clings to the tofu.

9. Turn off the heat, sprinkle 1 tbsp toasted sesame seeds and the thinly sliced green part of 2 green onions over the tofu, give one last toss and serve over rice or as an appetizer.

10. Tips: press the tofu well or it will be soggy; dont overcrowd the pan or baking sheet; shake the cornstarch in a bag for even coating; taste the sauce and adjust maple or Sriracha to your liking.

Equipment Needed

1. Tofu press or heavy pan plus paper towels or a clean kitchen towel (for pressing the tofu)
2. Cutting board and chef’s knife (to cube the tofu)
3. Baking sheet and parchment paper or a silicone baking mat
4. Large zip-top bag or a large mixing bowl (for tossing the tofu with cornstarch)
5. Measuring spoons and measuring cups
6. Small bowl and whisk or fork (for mixing the sauce and cornstarch slurry)
7. Nonstick skillet and spatula or tongs (to finish and coat the tofu)
8. Oven mitts and a kitchen timer (to safely handle the hot pan and watch roasting/broil time)

FAQ

Q: How do I get the tofu extra crispy? A: Press the tofu 20 to 30 minutes to squeeze out water, then cut into cubes and toss lightly with cornstarch and a pinch of salt. Fry in a hot skillet with 1 tbsp oil until golden and crunchy, turning so all sides get crisp, or bake at 425 F for 25 to 30 minutes, flipping once. Dont crowd the pan, space is your friend, trust me you will want it dry before it hits the hot oil.

Q: Can I make this gluten free? A: Yes. Use tamari or a certified gluten free soy sauce and double check your Sriracha or chili sauce label because some brands have wheat. Cornstarch and maple syrup are fine.

Q: My sauce is too thin or too sweet how do I fix it? A: For thickness mix 1 tsp cornstarch with 1 tbsp water and stir into the simmering sauce until it glossy and coats a spoon. To cut sweetness add a splash more rice vinegar or a squeeze of lime, or reduce the maple syrup or brown sugar next time.

Q: Can I bake or use an air fryer instead of pan frying? A: Absolutely. For oven bake toss tofu with a little oil and cornstarch on a lined sheet and roast at 425 F for 25 to 30 minutes flipping once. For an air fryer set 400 F for about 12 to 15 minutes, shake or turn halfway. Both will get you great texture if you dont pack the basket or tray.

Q: How do I reheat leftovers so they stay crispy? A: Reheat in a 350 F oven for 8 to 12 minutes or crisp in a skillet over medium heat with a splash of oil, then toss with warmed sauce. Microwave will warm it fast but it will go soft so avoid that if you want crunch.

Q: Can I make this ahead and store it? A: Yes store sauce and tofu separately in airtight containers in the fridge up to four days. Reheat tofu and then add sauce just before serving so it stays crispy. You can freeze cooked tofu but texture will change, so I dont usually recommend it unless you know you dont mind a chewier bite.

Sticky Sesame Crispy Tofu Recipe Substitutions and Variations

Tofu: Swap extra-firm tofu for tempeh (press lightly and cube) or seitan if you eat gluten. Tempeh soaks up the sauce better, seitan gives a meatier chew.
Cornstarch: Use arrowroot or tapioca starch 1:1. Arrowroot gives a clearer, glossy finish and works great for frying.
Maple syrup: Honey works if you’re not vegan, agave for a vegan option, or dissolve 1 tbsp brown sugar in 1 tbsp water for a similar caramel sweetness.
Low-sodium soy sauce/tamari: Try coconut aminos for a soy-free, less salty swap, or Bragg liquid aminos; taste and adjust since they’re sweeter or milder than tamari.

Pro Tips

– Press it longer and really squeeze the water out. If you have time freeze the block then thaw it for a firmer, chewier texture, and always pat the cubes totally dry before coating so the cornstarch sticks better.

– For super even crisping preheat the baking sheet in the oven so tofu hits a hot surface, and give each cube some breathing room. If they look crowded do two batches, they crisp so much better that way.

– Keep some sauce back before you thicken it. Toss most of the tofu quickly so it gets a glossy coat, then drizzle extra sauce at the end so pieces don’t get soggy. You can also add the toasted sesame oil right at the end for the best aroma.

– If the tofu softens after saucing, spread it out on a sheet and pop it under the broiler or back in the oven for 1–2 minutes to re-crisp. Watch it closely tho, it burns fast.

– Taste and tweak: balance sweet, salty, spicy to your mood. If it’s too sharp add a little more maple or brown sugar, too sweet add a splash more rice vinegar or soy. Simple adjustments make it perfect.