Baked Sesame Tofu Crisps

Look no further than this crispy baked sesame tofu for a simple weeknight meal! It’s really simple to prepare in just ten minutes and is entirely vegan and gluten-free.
Here, it’s no secret that I love everything sesame large, like, really big. Sesame tofu after sesame noodles, chickpeas, cauliflower.

My favorite dinners are the simple ones. The best dinners are simple and incredibly flavorful. That is just what this baked tofu recipe is, and I can’t wait for you to try it!
You can serve it in a stir fry or with my vegan fried rice, but my favorite way to serve it is as a sort of Buddha bowl with rice and broccoli.

Since tofu is only made of soybeans, it does not include sesame; however, this recipe uses sesame oil to add a delightful sesame flavor. Try my gochujang Korean tofu, crispy garlic tofu, or tofu burrito bowl if you enjoy this recipe!

Why This Dish is Sure to Please

• Free of gluten and vegan
• Tight with taste
• Snappy
• Simple to assemble

Some Advice on Crispy Tofu

I can see exactly why some people find tofu to be so offensive. It doesn’t have
much flavor on its own and doesn’t look all that good just out of the
packaging.

But, and this is a major but, you can make tofu taste incredibly good if you
know how to cook it properly. Delicious, tasty, simple to prepare, and rich in
protein pretty much everything you could ask for.

Baking tofu simple and with flour or starch is the secret to success. If you bake it
without any sauce, the tofu will be able to crisp up on its own without
scorching the sauce.

Our food has a wonderfully crispy outside and a soft interior thanks to the
flour and starch working to absorb any extra moisture. After it bakes, we’ll
coat it with the sauce to keep it crispy!

Recipe for Sesame Tofu

Slice the tofu. Make a slit in the tofu container’s side and remove all of the extra liquid. Take the tofu out of its packaging and quickly wrap it in a towel to absorb as much liquid as you can without pressing it. Once the tofu appears to be dry, slice it into 1-inch cubes.

Prepare the tofu. After cubing the tofu, transfer it to a big bowl and mix in the soy sauce. Add the cornstarch and breadcrumbs after that.

To prevent the tofu from breaking (which can happen when you use a spoon), I like to simply shake the bowl and toss everything until it’s completely coated.

Cook. Place the tofu pieces on a baking sheet covered with parchment paper, making sure they don’t come into contact with one another. Although it may seem inconvenient, the space between really aids in the crispy texture.

Prepare the sauce. When the tofu is golden brown, around 30 minutes should pass after adding it to the oven. We’ll make the sauce on the stove while the tofu bakes.

Assist. When the tofu and sauce are finished, combine them until well coated, then relish! I prefer to serve it with some steamed broccoli and either brown or white rice.

Is Pressing Tofu Necessary?

Both yes and no. With this recipe, you may skip pressing the tofu. It works great without any pushing, therefore I don’t include it in the instructions. It also saves a tonne of time!

Tofu can be thought of as a sponge that absorbs all the water it is submerged in. It does get more crispy and cooks through evenly when the extra water is pressed out.

You definitely want to press the tofu if you’re attempting to infuse it with flavors. Pressing is not necessary in this case of sesame tofu because the goal is to get a crispy outside so the sauce will stick on the outside.

The lesson here is that pressing tofu will not harm it, but if you want the crispiest most delicious tofu available, press away!