This easy tofu recipe is crispy, delicious, and covered in a savory sesame sauce. It's the perfect addition to any salad or power bowl.
I've been working on this recipe for a while and wanted to make sure it was perfect before sending it out into the world!
At the beginning of my plant-based journey, I didn't have a great experience with tofu. I wasn't a huge fan of the texture and flavor and got really discouraged until I was able to perfect the consistency and make tofu that tastes good.
Now that I've cracked the code, I can't wait to share this it with you!
If you haven't already checked out my post about How to Make Tofu I suggest reading it ASAP.
This tofu is delicious when served alongside my Spicy Peanut Noodles and my Refreshing Sesame Salad.
Tofu: Start by preparing the tofu according to this post: How to Make Tofu. I recommend using extra firm tofu in this recipe for the best consistency.
Soy Sauce: I would recommend using a lower sodium soy sauce (because woah, holy sodium content). If you don't have a lower sodium soy sauce, that's okay too!
Garlic: I always recommend using freshly minced garlic whenever possible. If you do not have fresh garlic on hand, you can substitute ½ teaspoon of garlic powder in this recipe.
Sesame Oil: This is the heart and soul of flavor in this recipe. I don't recommend making any substitutions for the sesame oil.
Lime: I recommend using freshly squeezed lime juice if possible.
Agave Nectar: This is our vegan-friendly sweetener! You can also sub maple syrup or a little organic coconut sugar in its place if you don't have any on hand.
Rice Vinegar: This will give us another pop of flavor in our recipe, I don't recommend omitting it or replacing it. If you MUST replace it, I recommend using apple cider vinegar.
Ginger: I recommend using freshly grated ginger for the freshest and best possible flavor.
Cornstarch: This will help thicken your sauce and give you that great texture and consistency.
See the recipe card below for quantities.
Start by prepping and cooking the tofu. I strongly, strongly, recommend reading this post about How to Make Tofu where I go step by step to thoroughly explain how to get the best texture.
If you're in a pinch and don't have enough time, to follow those instructions I recommend the following:
Press the tofu for 20-30 minutes, cut it up into smaller pieces, toss in cornstarch and any preferred seasoning (I like salt, garlic powder, and crushed red pepper), cook on the stovetop in 2 tablespoon of extra virgin olive oil for 2-3 minutes on each side until it's nice and crispy.
Mix all ingredients for your sauce together and pour into your nonstick pan. Let it thicken for about a minute, then toss your tofu in the sauce until it's completely coated.
Let it cool slightly and eat it while it's fresh and delicious!
Substitutions and Variations
To make this tofu recipe gluten-free, substitute the soy sauce for coconut aminos or tamari sauce. This article talks about a few soy sauce alternatives.
If you want to make this recipe spicy, add 1 teaspoon of sriracha and/or ½ teaspoon crushed red pepper flakes to your sauce.
Storage and Reheating
I always recommend eating tofu shortly after making it to get the best texture and consistency. If you have leftovers, I recommend storing them in the refrigerator in an airtight container, after they have cooled down to room temperature.
They last for around 3 days in the fridge, but I recommend eating them as soon as possible.
For reheating, I do not recommend heating in the microwave if at all possible. This will make them a little soggy. Either reheat on the stovetop or in the oven.
- Nonstick Pan
- 14 oz tofu extra firm, 1 block
- 2 tablespoon corn starch
- 1 tbsp olive oil
Sesame Sauce Ingredients
- ¼ cup soy sauce low sodium
- ¼ cup water
- 2 tablespoon corn starch
- 2 tablespoon sesame oil
- 2 tablespoon agave nectar
- 2 cloves garlic medium
- 1 tablespoon lime juice
- 1 tablespoon ginger freshly grated
- 1 teaspoon rice vinegar
- Drain and rinse the tofu, wrap in a clean dish towel, and press for 20-30 minutes to remove extra moisture.
- Cut the tofu into small pieces and coat in cornstarch and any optional preferred seasoning (you can use salt, garlic powder, crushed red pepper, etc.).
- Heat olive oil in a large nonstick pan on medium-high heat and carefully add the tofu. Cook tofu on each side for 2-3 minutes until nice and crispy.
- Mix all ingredients for the sauce together and pour into the pan. Heat for about a minute until the sauce has thickened, then coat the tofu in the sauce.
- Remove from heat and let cool slightly before enjoying!
Food Safety Tips
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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