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Crispy Baked Sesame Tofu

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A flavorful and satisfying dish featuring golden oven-baked tofu that is crispy on the outside and tender inside, coated in a sweet, savory, and nutty sesame sauce.

Ingredients

  • 14 oz (400 g) firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon sesame seeds
  • 2 green onions, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Press the tofu for about 10 minutes to remove excess moisture, then cut it into evenly sized cubes.
  2. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Place the tofu cubes in a bowl and gently toss with olive oil, cornstarch, salt, and black pepper until lightly coated.
  4. Arrange the tofu cubes in a single layer on the prepared baking sheet.
  5. Bake for 25–30 minutes, flipping halfway through, until the tofu becomes golden and crispy.
  6. While the tofu bakes, prepare the sesame sauce by mixing soy sauce, sesame oil, maple syrup or honey, rice vinegar, minced garlic, and grated ginger in a small bowl.
  7. Stir the sauce until smooth and well combined.
  8. Remove the crispy tofu from the oven and place it in a large bowl.
  9. Pour the sesame sauce over the tofu and gently toss until evenly coated.
  10. Sprinkle sesame seeds and sliced green onions over the tofu before serving.

Notes

  • Pressing tofu helps remove excess moisture and improves crispiness.
  • Spacing tofu cubes apart on the baking sheet allows them to bake evenly.
  • Add chili paste or red pepper flakes to the sauce for a spicy variation.
  • For extra crunch, coat tofu with a mix of cornstarch and panko breadcrumbs.
  • Serve with rice, noodles, or stir-fried vegetables for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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