Crispy Baked Tofu Sesame (Printer-friendly)

Golden tofu baked to crispness, coated in a creamy sesame peanut sauce with aromatic garnishes.

# What You Need:

→ Crispy Baked Tofu

01 - 14 oz extra-firm tofu
02 - 2 tbsp cornstarch
03 - 2 tbsp neutral oil (canola or grapeseed)
04 - 1/2 tsp fine sea salt
05 - 1/4 tsp black pepper

→ Sesame Peanut Sauce

06 - 3 tbsp creamy peanut butter
07 - 1 1/2 tbsp soy sauce (substitute tamari for gluten-free)
08 - 1 tbsp toasted sesame oil
09 - 1 tbsp rice vinegar
10 - 1 tbsp maple syrup or honey
11 - 1–2 tsp sriracha or chili garlic sauce (optional)
12 - 2 tbsp warm water (adjust as needed)

→ Serving and Garnish

13 - 2 tbsp toasted sesame seeds
14 - 2 green onions, thinly sliced
15 - 1 small red chili, finely sliced (optional)
16 - Steamed rice, noodles, or stir-fried vegetables (optional)

# How to Make It:

01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Wrap tofu in a clean kitchen towel, place a heavy object on top, and drain excess moisture for 10–15 minutes.
03 - Cut the pressed tofu into 3/4-inch cubes.
04 - In a large bowl, toss tofu cubes with cornstarch, oil, sea salt, and black pepper until evenly coated.
05 - Arrange tofu cubes in a single layer on the prepared baking sheet and bake for 25–30 minutes, flipping halfway, until golden and crisp.
06 - Whisk together peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, sriracha (if using), and warm water until smooth; adjust water for desired consistency.
07 - Transfer crispy tofu to a large bowl, pour sauce over, and gently toss to coat evenly.
08 - Serve immediately, garnished with toasted sesame seeds, sliced green onions, and optional red chili, alongside steamed rice, noodles, or vegetables.

# Expert Tips:

01 -
  • Tofu transforms from forgettable to genuinely crave-worthy when it's actually crispy.
  • That sauce is the kind of thing you'll want to drizzle on everything for weeks.
  • Ready in under an hour, but tastes like you spent way more time on it.
02 -
  • Pressing the tofu isn't optional—it's the difference between crispy and disappointing, and those 15 minutes change everything.
  • Don't move the tofu around too much while it bakes; give it time to develop those golden, crunchy edges without disturbing it.
  • The sauce thickens slightly as it cools, so make it a touch looser than you think you want it.
03 -
  • If your peanut sauce breaks or looks separated, whisk in a splash more warm water and it'll come back together smoothly.
  • Leftover tofu stays crispy for a day in an airtight container, and the sauce actually deepens in flavor overnight—reheat gently or serve cold the next day as a salad.

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