Crispy Baked Tofu Sesame (Printable)

Golden tofu baked to crisp, coated in a rich sesame peanut sauce with a hint of spice.

# What You'll 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 (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 for desired consistency)

→ Serving & 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 and place a heavy object on top. Drain moisture for 10–15 minutes.
03 - Cut drained tofu into 3/4-inch cubes.
04 - Toss tofu cubes gently in a large bowl with cornstarch, oil, salt, and pepper until evenly coated.
05 - Arrange tofu in a single layer on the prepared baking sheet. 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.
07 - Transfer baked tofu to a large bowl, pour sauce over, and gently toss to coat evenly.
08 - Serve immediately topped with toasted sesame seeds, green onions, and sliced chili. Pair with rice, noodles, or vegetables if desired.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy—no soggy disappointments, just golden, crunchy edges that make you want seconds.
  • That peanut sauce is so silky and umami-forward you'll forget this is vegan, and honestly, it doesn't matter.
  • It comes together in under an hour with minimal active cooking, perfect for busy nights when you still want something special.
02 -
  • Don't skip the pressing step—it feels tedious, but it's what stands between crispy golden cubes and soggy disappointment.
  • Flipping the tofu halfway through baking is essential; it's what gives you that all-over crispiness instead of just golden on one side.
  • The sauce comes together faster than you'd expect, so don't start it until the tofu is already baking or you'll be standing around waiting.
03 -
  • If your tofu isn't getting crispy enough, bump the oven temperature up by 25 degrees and keep a closer eye on it—every oven is different.
  • The peanut sauce can be made with any nut butter you have on hand, and it actually improves if you make it an hour ahead so the flavors can meld.

Go back