Sesame Garlic Tofu

This sesame garlic tofu combines crispy baked tofu, sautéed vegetables, and a sticky homemade sesame garlic sauce that's the perfect balance of sweet and savory.

The tofu is baked until golden and crisp, then tossed with bell peppers and a simple sauce made with soy sauce, garlic, maple syrup, chili sauce, and toasted sesame oil.

Serve it over jasmine rice with your favorite vegetables for an easy and satisfying vegan dinner.

Ingredients

This sesame garlic tofu is sweet, savory, and easy to make with simple ingredients you may already have in your pantry and fridge.

Extra-Firm Tofu: Use extra-firm tofu for the best texture. Press it before cooking to remove excess moisture and help it crisp in the oven.

Cornstarch: Helps create a crisp, golden coating on the tofu.

Vegetables: I use red and green bell peppers and shallot, but you can substitute your favorite stir-fry vegetables.

Low-Sodium Soy Sauce: I recommend low-sodium soy sauce so the finished sauce isn't overly salty. Use tamari for a gluten-free option.

Chili Sauce: Use sambal oelek or sriracha and adjust the amount to your preferred spice level.

Toasted Sesame Oil: Use toasted sesame oil rather than regular sesame oil for the best flavor.

See recipe card for quantities.

How to Make This Recipe

The full instructions and ingredient amounts are in the recipe card below.

Step 1: Cut the pressed tofu into cubes and toss with soy sauce.

Step 2: Add the cornstarch, garlic powder, onion powder, black pepper, and a pinch of salt and gently toss until evenly coated.

Step 3: Transfer the tofu to a parchment lined baking tray, drizzle or spray with avocado oil.

Step 4: Bake at 400°F for 20-25 minutes, or until golden and crispy.

Step 5: While the tofu bakes, whisk together the sauce ingredients. Heat a splash of oil in a skillet over medium-high heat. Cook the bell peppers for 3-4 minutes, then add the shallot and garlic and cook for another 2-3 minutes.

Step 6: Pour the sauce into the pan, bring to a boil, then reduce to a simmer. Cook for 7-10 minutes, or until thickened.

Step 7: Add the baked tofu and toss in the sauce to coat.

Step 8: Remove from the heat and stir in the toasted sesame oil. Serve over rice and top with green onions and sesame seeds.

Substitutions & Variations

Maple Syrup: Agave can be used instead of maple syrup.

Vegetables: Swap the bell peppers for broccoli, bok choy, snap peas, mushrooms, or another quick-cooking vegetable.

Pan-fried tofu: Instead of baking, pan-fry the coated tofu in a little oil over medium-high heat until golden and crispy.

Serving Ideas

Serve sesame garlic tofu over jasmine rice, brown rice, rice noodles, or udon noodles and top with sesame seeds and sliced green onions.

For a side dish, try my cucumber edamame salad for a fresh side dish, or this quick and easy air fryer broccoli and cauliflower or air fryer frozen green beans.

If you love saucy tofu recipes, try my Sticky Orange Tofu next.

Tips & Tricks

Don't overcrowd the pan. Spread the tofu cubes in a single layer with space between them so they can crisp instead of steam.

Add the tofu to the sauce last. Let the sauce thicken before adding the baked tofu. This helps the tofu retain more of its crispy texture.

Add the sesame oil off the heat. Stir in the toasted sesame oil after removing the pan from the heat to preserve its flavor.

Prep while the tofu bakes. While the tofu is in the oven, make the sauce, chop the vegetables, and start your rice so everything is ready around the same time.

Storage

Storage: Store leftover sesame garlic tofu in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a pan over medium heat until warmed through. Add a splash of water if the sauce has thickened too much in the fridge.

Freezing: I don't recommend freezing the finished dish because it will change the texture of the tofu.

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