Crispy Sesame Garlic Tofu

Crispy Sesame Garlic Tofu

Crispy sesame garlic tofu is a simple and surefire tasty method to prepare tofu that everybody will enjoy. One basic technique makes it fantastic!

Overhead shot of a baking sheet loaded with crispy sesame garlic tofu.

I am incredibly choosy about tofu. The outside needs to be crispy. The interior can’t be too raw or mushy. The pieces can’t be too big. I need a great deal of spices on it for my individual satisfaction. For something that truthfully tastes like absolutely nothing, I have A great deal of guidelines surrounding my satisfaction of it. However I seem like I’m not alone in this position! I think that this crispy sesame garlic tofu will transform some individuals.

Pushing tofu to get the excess water out is very important. I utilized to do the cutting board + stacked cookbooks approach, and it was great. Then I got a tofu press (this one it’s an affiliate link) and it blew my mind. It’s an easy device, yes a single usage one, however it is a lot more reliable than stacking a lot of things on top. It’s likewise most likely more secure too. This is the very first secret to actually fantastic tofu.

The 2nd definitely essential action is freezing. I initially discovered this technique in cooking school! In among our laboratories, we made this green curry tofu stir fry. The tofu was marinaded, frozen, and defrosted prior to cooking. This led to an unbelievable “layered” result within the tofu pieces. The marinade works its method into the permeable tofu. Then, as it freezes and broadens, it makes these spongy pockets within the tofu! Completion outcome is a magnificently textured tofu that has plenty of flavour.

You might use this approach to any design of marinade you take pleasure in. Thai-style curry is incredible. A smoky barbeque ambiance would be fantastic. Something as basic as citrus juice, garlic, and chili. Even a pesto marinaded piece of tofu would be charming.

Once we thaw and dry off the tofu, it gets a toss in oil and arrowroot starch and a last high heat roast for overall hands-off ease. In this dish, I comprised a little drizzly sauce with comparable flavours to the marinade to complete the tofu off with. Integrate this with some fluffy rice, some steamed broccoli, and you have actually got supper! It takes a bit of pre-gaming, once you master the timing, it could not be easier.

Hope all of my choosy tofu eaters (and tofu evangelists) attempt this one! Here’s another among my more popular tofu dishes with a golden coconut-based broth.

Side angle shot of crispy sesame garlic tofu in a bowl with some brown rice and steamed broccoli

Crispy Sesame Garlic Tofu

Crispy sesame garlic tofu is a simple and surefire tasty method to prepare tofu that everybody will enjoy. One basic technique makes it additional tasty!

PREPARATION TIME 10 minutes COOK TIME 35 minutes Resting Time 8 hrs OVERALL TIME 35 minutes

Course Main Dish, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 2 -4

Author: Laura Wright


  • Tofu Press



  • 1 pound 454 grams company or additional company tofu
  • 1/4 cup gluten-free tamari soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon chili garlic sauce (optional)
  • 1 tablespoon rice red wine vinegar
  • 2 teaspoons maple syrup
  • 1 clove of garlic, carefully grated with a Microplane
  • 2 teaspoons avocado oil
  • 1 tablespoon arrowroot starch
  • ground black pepper, to taste


  • 1/4 cup gluten-free tamari soy sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons well-stirred tahini (or peanut butter/almond butter)
  • 2 teaspoons fresh lime juice
  • 1 1/2 teaspoons toasted sesame oil
  • 1 clove of garlic, carefully grated with a Microplane
  • 2 tablespoons sesame seeds, plus additional for garnish


  • Press the tofu for 15 minutes. Then, move it to a freezer-safe sealable bag or container. In a medium bowl, blend together the tamari, sesame oil, chili garlic sauce, rice red wine vinegar, maple syrup, and garlic. Put the marinade over the tofu. Firmly seal the bag and location it in the freezer for a minimum of 8 hours, or over night.
  • The next day, get rid of the tofu from the freezer and enable it to thaw entirely in the fridge, about 8 hours. If you can, turn the tofu around every couple of hours so that all sides of the tofu block can absorb the marinade.
  • Preheat the oven to 400 ° F. Line a baking sheet with parchment paper.
  • Eliminate the tofu from the bag and pat it dry. Dispose of the staying marinade. Cut the tofu into 1-inch cubes and location in a medium bowl. Toss the tofu cubes with the 2 teaspoons of avocado oil to coat. Then, toss with the arrowroot starch and pepper up until equally layered.
  • Set up the tofu cubes on the ready flat pan. Move the baking sheet into the oven and roast up until deep golden brown, about 30-35 minutes, turning the cubes over at the middle.
  • While the tofu is roasting, make the sesame garlic sauce. In a sealable container, integrate the tamari, maple syrup, tahini, lime juice, sesame oil, garlic, and sesame seeds. Shake the container to integrate and reserve.
  • Serve the tofu hot with prepared rice/noodles, sautéed/ steamed veggies, or greens. Drizzle sesame garlic sauce on the top to complete.


  • The pushing is the essential to your success. I bought a tofu press just recently and it has actually been a video game changer for us. It gets a lot more water out than my previous stacked books/pots approach and it’s a lot more secure too.
  • Corn starch will replacement for arrowroot starch.
  • I tend to not utilize remaining marinades once they have actually been exposed to high protein foods. When I took a food security course, this was something they raved a fair bit in context to food borne health problem, and it instilled the worry genuine hehe.

Overhead shot of crispy sesame garlic tofu in a bowl with some brown rice and steamed broccoli Program Conceal 26 remarks

  • Kathryn

    What brand name of tofu press do you utilize? I have actually been aiming to get one and can’t choose which brand name to get. Reply

    • Laura

      Hello There Kathryn,
      I have this one from Amazon and I enjoy it up until now:
      L Reply

  • Anne

    Dear Laura,

    I am not a huge “dive at any device” kinda lady … however I actually like my tofu press. It works fantastic and takes the mess and hassle out of pushing. It’s the EZ Tofu Press.

    Relating to the dish, I choose not to utilize drawn out oils as I follow a low fat WFPB diet plan. Will it matter if I leave out the avocado oil? Do you recommend an alternate component such as a little veggie broth?

    Have actually a blessed day,
    Anne Reply

    • Laura

      Hi Anne,
      The tofu press actually is a helpful device! I’m very little of a device individual either, however I do enjoy my own. So I utilize the avocado oil to assist with the caramelization as the tofu roasts. I have actually not tried to roast tofu in the oven with just a finishing of arrowroot starch. I believe it might work considering that the starch would likely hold on to the staying wetness in the marinaded tofu. However I believe you would need to turn the pieces over a couple of additional times in the oven to prevent scorching. If you do attempt this, please let me understand how things end up.
      L Reply

    • Steph

      Is the freezing very essential? Truly wish to make this for supper tonight which remains in about 2 hours! Reply

      • Laura

        The freezing actually does enhance the texture and produce that sponge-y/layered interior that leads to a chewier piece of tofu. If you are strapped for time, the pushing and marinading (for about 25 minutes) will still lead to a yummy tofu.

  • tanya

    Laura, this method seems like an extremely cool thing to attempt. I enjoy my tofu press:-RRB-, and it is the exact same as the one you have actually connected!
    My circumstance is the exact same as Anne’s above, because I consume a slim, entire food plant based diet plan. My concern is how can we change the avocado oil in the dish or will it still work if it is simply left out? I do not mind utilizing a little bit of sesame oil in marinades since it does include a lot taste, however besides that, for health factors, I do not take in any oils.
    Thank you so quite. Wanting you a fantastic day:-RRB-! Reply

    • Laura

      Hello There Tanya,
      Thanks for your remark. Please see my reply to Anne. I need to restate that I have actually not attempted this dish without oil in the roasting action, so can not ensure outcomes sadly.
      L Reply

  • Missidy

    This dish looks so incredible! I simply purchased tofu and am a total newby. In regards to food preparation (batch cooking) could the tofu be marinaded, frozen, then remain in freezer for a longer time period? And if so, what would you advise for an optimum freezer time? Thanks! Reply

    • Laura

      I would state you might freeze marinaded tofu for an optimum of 3 months! Hope this is valuable.
      L Reply

  • Cheryl

    After pushing, I would have anticipated to cut the tofu into pieces and after that contribute to the marinade so there are more exposed surface areas for the flavour to soak up. I have actually never ever attempted freezing it however. Exists a factor you wait up until after defrosting to cut the tofu? Thanks. Reply

    • Laura

      One huge piece is much easier to pat dry and there’s less opportunity of breaking up/damaging the little cubes when you take them out of the bag/container. You might definitely freeze the tofu in cubes if you like though!
      L Reply

  • Genevieve

    I made this for supper tonight with oven roasted brussels and rice noodles. My tofu disliking 11 years of age consumed every piece I put in her bowl! I discovered the tofu itself a bit salted (most likely since I just had soy sauce and not tamari and didn’t suffice with water in the marinade) however the texture and flavour was fantastic. I actually took pleasure in the sauce too. Thanks for the fantastic dish! Reply

  • LiNico

    This was SO excellent. My hubby who is not vegan enjoyed it. I served it with coriander wild rice and steamed broccoli. Reply

  • Cassie Thuvan Tran

    What a cool tofu press! Would you have the ability to utilize it for other foods such as making your own vegan cheese and even your own tofu, chickpea patties, and so on? The sesame garlic sauce sounds great too you can actually utilize it for anything! Naturally, I’m constantly in love with your photos. They look so stunning and lively! Reply

  • jenny

    This tofu press has actually reinvented cooking tofu for me. Thank you for publishing it! The dish is incredible too. I had actually found out about freezing tofu prior to however had actually never ever attempted it. It produces a terrific texture. Reply

    • Laura

      I’m so happy that you’re taking pleasure in the tofu press, Jenny! It actually is a game-changer:-RRB-
      L Reply

  • Lucia

    I made this the other day for supper and it was tasty! I had a ridiculous brain minute and mistakenly included the cornstarch and oil to the marinade prior to putting it in the freezer. I froze it over night for about 10 hours and after that thawed it in the refrigerator for 9 hours, however discovered that it was still primarily frozen so (not preferably) I thawed in the microwave. This might have been since of the cornstarch however my refrigerator likewise tends to run cold. I patted dry after microwaving and after that did another little cornstarch covering. However it still ended up crispy and chewy and tasty! I actually enjoyed the sesame garlic sauce too.:-RRB- Thank you for another fantastic dish! Reply

  • Michael

    Hey Laura! I wonder what you suggest about the tofu press being “single-use”? I’m thinking of purchasing one however if you need to toss it out or change parts whenever, forget it. Thanks! Reply

    • Laura

      Hello There Michael,
      I believe I suggested “particular function” instead of single usage. You certainly do not toss it out after one usage. Simply wished to interact that it actually just has one function in the kitchen area. Apologies for the confusion there.
      L Reply

  • Heather

    This was definitely incredible. I made it with coconut aminos rather of tamari (it’s all I have) and it was best. Served with a mountain of veg and cauli rice, I’ll be putting this in our routine supper rotation for sure. Next time I’ll see what takes place if I leave out the avocado oil … the taste and texture from the thawed tofu is so excellent that it will still be incredible if a little crisp is compromised. To all you questioning, do not avoid the freeze!! It deserves it! Reply

  • Molly

    This was so yummy!! Enjoyable idea: include some grilled pineapple (or simply routine pineapple is great) and toasted almonds for some crunch! Reply

  • gaby

    This made a charming meal for 2 with some steamed broccoli. Texture and flavour was much better than other comparable dishes, though none do the freezing action. I am going to keep myself in the dark about how excellent this tofu press is and continue utilize a tower of book ontop of my tofu! My kitchen area guideline is to not purchase any gizmos that just do one technique:RRB- Reply

  • karry eilers

    This meal was outstanding. I kept the tofu in the freezer for 2 days … even if we chose to make the tofu a day behind prepared … and all was great. Truly actually yummy. It was fantastic with broccoli since the sauce gets captured in all the little broccoli flowers. Liked this and am certainly making it once again. Reply

  • Ruth

    5 stars
    I looooove this dish. I follow it precisely and serve with roasted broccoli & white rice. I prepare to double the sauce next time so I have additional on hand whenever I require a great dipping sauce. Thank you! Reply

  • Annie Peterson

    5 stars
    Hello there Laura,
    This dish is the bomb! I believe the tofu marinade has actually become my brand-new favorite. I’ll confess I didn’t wish to wait to make this so I utilized tofu that had actually currently been frozen with no marinade and was defrosted and prepared to utilize. I simply marinaded it for numerous hours prior to baking and it ended up tasty. I served it with the sesame garlic sauce over Thai noodles and stir fry string beans, shallots and mushrooms garnished with sesame seeds and chopped green onions. Thank you for this wonderful dish!
    ~ Annie Reply

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