I’m a sucker for vegan Chinese takeout! I LOVE, LOVE, LOVE to discover that a popular Chinese food place in town has vegan options, and I LOVE even more when I find a place where the whole menu is vegan (they’re out there, and they rock). But the problem with takeout is that some of the best dishes are past their prime by the time they get to you. I had this happen recently — I was super psyched about an order of sesame tofu, but by the time I got it the coating was kind of soggy and the tofu wasn’t hot anymore. That’s why I love making these types of dishes at home. I can enjoy them while they’re at their best! So I set out to make my own version of sticky sesame tofu and I’m happy to say that it was completely scrumptious! The recipe was pretty easy to create; I adapted it from my sticky sesame cauliflower recipe. It was also really easy to make, and on the table in less time that it takes to pickup a takeout order.
What You’ll Need
Soy sauce. Gluten-free tamari or liquid aminos can be substituted if needed.Maple syrup. Another liquid sweetener such as agave could be used instead.Rice vinegar. White vinegar can be used in a pinch, but I highly recommend using rice vinegar if it’s available — this will give your sauce the best flavor.Sriracha sauce. This ingredient is optional and just adds a touch of heat to the sesame sauce. Leave it out for a milder version, or bump up the amount for some extra kick.Water.Fresh ginger.Fresh garlic.Cornstarch.Sesame oil. This is what gives the sauce it’s sesame flavor, so don’t substitute another type of oil.Peanut oil. Another high-heat oil such as canola or corn oil could be substituted if needed.Tofu. Super-firm or extra-firm tofu works best for this recipe. If you use extra-firm, you’ll need to press it.
How to Make Crispy Sesame Tofu
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Make your sauce. Combine soy sauce, maple syrup, rice vinegar, water, minced garlic, and grated ginger in a small saucepan. Set it over heat, bring it to a simmer and let it cook for about 10 minutes.When the sauce is about finished simmering, stir some cold water and cornstarch together in a small cup or bowl, then add it to the sauce. Once it starts simmering again it should thicken up quickly. Now take it off of the burner.Tip: It’s important to use cold water for your cornstarch slurry. This helps the cornstarch to dissolve! Bring the temperature down with an ice cube or two if needed.Stir the sesame oil into the sauce then set the sauce aside.
Pan-fry the tofu. While the sauce simmers, heat some oil in a nonstick skillet on the stove. Make sure you have a good ⅛ inch of oil in the skillet. Place some cornstarch in a bowl and add a few tofu cubes. Carefully roll them around to coat all sides, then transfer the pieces to the hot oil. Make sure they’re not touching or they’ll stick together!Cook the pieces for a few minutes, flipping them a few times, until they’re browned and crispy all over. Tip: You may need to cook your tofu in multiple batches. Just transfer each batch to a plate before adding the next batch to the skillet!
When the tofu and sauce are both done cooking, combine them in the skillet. Pour the sauce over the tofu, give it a few flips, and let it cook until everything is hot and the sauce is bubbly!
Sprinkle your sesame tofu with sesame seeds and chopped scallions, then serve it with a side of rice and dig in!Tip: This recipe makes plenty of sauce, so feel free to pair your tofu up with some veggies like steamed broccoli or snow peas!
Leftovers & Storage
Sticky sesame tofu is best served immediately, as the tofu won’t stay crispy for long once you’ve added the sauce! If you do have leftovers though, they’ll keep in a sealed container in the fridge for about 3 days.
More Easy Tofu Recipes
Savory Lemon & Herb Baked TofuCrispy Orange TofuGrilled Tofu with Mango SalsaGeneral Tso’s TofuBaked Barbecue Tofu
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
