Crispy Baked Tofu Sesame

I discovered this recipe on a Tuesday evening when my roommate came home with a container of takeout tofu that cost more than I wanted to spend regularly. The golden cubes gleamed under the kitchen light, and I thought: I can absolutely do this better at home. The first batch came out slightly soggy, but by the third attempt, I'd cracked the code—and the sesame peanut sauce made everything worth the effort.

My partner surprised me by bringing friends over on a random Thursday, and instead of panicking, I made this. Watching everyone go back for seconds—even the skeptical ones—while the sesame seeds caught the light felt like a small, delicious victory. One friend asked for the recipe right there at the table, which I've learned is the highest compliment.

Ingredients

• Extra-firm tofu (400 g): The non-negotiable foundation—soft tofu will turn mushy, and silken won't crisp no matter how hard you try.
• Cornstarch (2 tbsp): This is the secret to that crackling exterior; it crisps up better than flour and creates an addictive texture.
• Neutral oil (2 tbsp): Lets the tofu and sauce shine without competing flavors.
• Salt and pepper: Simple seasoning that brings out the nuttiness of the tofu itself.
• Creamy peanut butter (3 tbsp): The heart of the sauce—use the good stuff, not the overly sweetened kind.
• Toasted sesame oil (1 tbsp): A little goes a long way; this is concentrated flavor and aroma.
• Soy sauce (1.5 tbsp): Adds depth and umami; swap for tamari if you're avoiding gluten.
• Rice vinegar (1 tbsp): Brightens everything and keeps the sauce from becoming too heavy.
• Maple syrup (1 tbsp): A touch of sweetness that balances the heat and tang.
• Sriracha or chili garlic sauce (1-2 tsp): Optional, but it adds a gentle kick that wakes up your palate.
• Warm water (2 tbsp+): Loosens the sauce to the perfect pourable consistency.
• Sesame seeds and green onions: The finishing touches that make it look and taste intentional.

Instructions

Set up your space:

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper—this prevents sticking and makes cleanup almost effortless.

Release the water:

Wrap your tofu block in a clean kitchen towel and weigh it down with whatever's heavy—a cast iron pan, some cans, a stack of books. Let it sit for 10 to 15 minutes; you'll be amazed how much liquid comes out, and drier tofu crisps infinitely better.

Cut into cubes:

Once pressed, slice the tofu into roughly 2 cm cubes—uniform size means even cooking and crispy edges all around.

Coat generously:

In a bowl, toss the tofu cubes with cornstarch, oil, salt, and pepper until every piece is lightly dusted; this coating is what creates that satisfying crunch.

Arrange and bake:

Spread the tofu in a single layer on your prepared sheet and slide it into the oven. Halfway through (around 12 to 15 minutes), give the pan a gentle shake or flip the pieces so they brown evenly—you're aiming for deep golden edges.

Make the sauce:

While the tofu bakes, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, and sriracha if you like heat. Thin it with warm water until it reaches a pourable consistency—not too thick, not too thin.

Bring it all together:

Once the tofu emerges from the oven, glossy and crackling, transfer it to a bowl and pour the sauce over it. Toss gently so every piece gets coated without falling apart.

Finish and serve:

Scatter sesame seeds, sliced green onions, and fresh chili over the top if you'd like. Serve over rice, noodles, or vegetables while everything is still warm.

Save

There was a quiet moment after everyone had eaten when someone asked why I didn't make tofu this way all the time. I realized it wasn't just about the recipe—it was about understanding that tofu deserves respect and intention, not rushed shortcuts. That shift in perspective made cooking it feel less like a chore and more like something I actually wanted to do.

Why Crispy Tofu Matters More Than You'd Think

For years, I thought tofu was just a blank canvas or a protein obligation. Then I learned that texture is everything—crispy tofu has personality, substance, presence on the plate. It's the difference between a meal that satisfies out of necessity and one that genuinely excites you. Once you taste tofu done right, you stop apologizing for eating it.

The Sauce That Changed Everything

The first time I made a proper peanut sauce from scratch instead of reaching for a jar, I felt like I'd unlocked something. That balance of creamy, nutty, salty, sour, and sweet isn't accidental—it's a conversation between flavors. I started experimenting with ratios, tasting as I went, and discovered that this particular formula is what keeps me coming back.

Serving Ideas and Flavor Pairings

This dish works beautifully with jasmine rice, which absorbs the sauce like a sponge, or with chewy noodles that catch every drop. I've also served it over roasted broccoli and cauliflower, where the vegetables soak up the peanut sauce and become their own kind of addictive. On warmer nights, I'll put it on a bed of cucumber and lettuce and call it a composed salad.

• Rice soaks up every drop of sauce and rounds out the meal perfectly.
• Noodles—whether ramen, udon, or egg noodles—create a cohesive, slurpable dish.
• Fresh vegetables keep it light and add crunch that contrasts beautifully with the crispy tofu.

Save

This recipe became a staple in my kitchen because it proves that plant-based cooking doesn't require fancy ingredients or complicated techniques. It just requires paying attention and respecting each component on your plate.

Recipe FAQs

→ How do I achieve crispy baked tofu?

Press the tofu to remove excess moisture, coat with cornstarch and oil, then bake at a high temperature turning once for even crispness.

→ Can I substitute peanut butter in the sauce?

Yes, almond or cashew butter can be used for a different nutty flavor while maintaining creaminess.

→ How spicy is the sesame peanut sauce?

Spice can be adjusted by adding sriracha or chili garlic sauce to taste; it’s optional and customizable.

→ What sides pair well with this dish?

Steamed rice, noodles, or stir-fried vegetables complement the rich flavors and texture very well.

→ Is this dish gluten-free?

Use tamari instead of regular soy sauce to make the sauce gluten-free.