Can I make Sticky Sesame Tofu without an air fryer?

Yes. Sticky Sesame Tofu turns out wonderfully in a conventional oven. Bake the coated tofu at 425°F (220°C) until golden and crispy, flipping the pieces halfway through cooking for even browning. An air fryer simply speeds up the process and can produce an even crispier texture

How do I keep Sticky Sesame Tofu crispy after cooking?

For the crispiest Sticky Sesame Tofu, cook the tofu until deeply golden before adding it to the sauce. If you're preparing the recipe ahead of time, store the crispy tofu and the sesame sauce in separate containers. Toss them together only when you're ready to serve to maintain the best texture.

What vegetables go well with Sticky Sesame Tofu?

Sticky Sesame Tofu pairs well with a variety of vegetables, including steamed broccoli, bok choy, snap peas, bell peppers, carrots, mushrooms, edamame, and baby corn. These vegetables complement the rich sesame sauce while adding color, freshness, and extra nutrition to the meal.

Can I meal prep Sticky Sesame Tofu?

Absolutely. Sticky Sesame Tofu is an excellent meal-prep recipe. Refrigerate the cooked tofu and sauce separately in airtight containers for up to four days. Reheat the tofu in an oven or air fryer to restore some crispiness before coating it with the warmed sesame sauce

Sticky Sesame Tofu - recipe maestro

Name: Sticky Sesame Tofu
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Chinese-American
Ingredients: 1 (14-16 oz) block firm or extra-firm tofu, pressed and cubed; 1 tbsp neutral vegetable oil (for tofu); 1/2 tsp salt; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp black pepper; 2 tbsp cornstarch; 1 tbsp neutral vegetable oil (for sauce); 1 tbsp minced garlic; 3 tbsp soy sauce; 2 tbsp ketchup; 3 tbsp brown sugar; 2 tbsp rice vinegar; 2 tsp toasted sesame oil; 2 tsp cornstarch; 2 tbsp toasted sesame seeds; 1 green onion, chopped (whites and greens separated)

Description

Sticky Sesame Tofu is a crispy, takeout-inspired vegan dinner featuring golden baked or air-fried tofu coated in a sweet, savory, and tangy sesame sauce. It’s easy to make, packed with flavor, and perfect for serving over rice or noodles for a satisfying weeknight meal.

Ingredients

Scale

1 (14-16 oz) block firm or extra-firm tofu, pressed and cubed
1 tbsp neutral vegetable oil (for tofu)
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
2 tbsp cornstarch
1 tbsp neutral vegetable oil (for sauce)
1 tbsp minced garlic
3 tbsp soy sauce
2 tbsp ketchup
3 tbsp brown sugar
2 tbsp rice vinegar
2 tsp toasted sesame oil
2 tsp cornstarch
2 tbsp toasted sesame seeds
1 green onion, chopped (whites and greens separated)

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Instructions

Press the tofu for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes or tear into chunks.
Toss the tofu with 1 tablespoon vegetable oil, salt, garlic powder, onion powder, black pepper, and 2 tablespoons cornstarch until evenly coated.
Bake at 425°F (220°C) for 30-35 minutes, flipping halfway through, or air fry at 400°F (200°C) for 18-20 minutes until golden and crispy.
In a small bowl, whisk together the soy sauce, ketchup, brown sugar, rice vinegar, toasted sesame oil, and 2 teaspoons cornstarch until smooth.
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the minced garlic and the white parts of the green onion and cook for 2-3 minutes until fragrant.
Pour the sauce mixture into the skillet and stir continuously until thickened, about 1-2 minutes.
Add the crispy tofu to the skillet and gently toss until each piece is evenly coated with the sticky sesame sauce.
Sprinkle with toasted sesame seeds and the green onion tops. Serve immediately over steamed rice or noodles.

Notes

Pressing the tofu well creates a crispier texture.
Do not overcrowd the baking tray or air fryer basket.
Toast raw sesame seeds for extra nutty flavor.
Store the tofu and sauce separately if meal prepping to maintain crispiness.
Use tamari or coconut aminos for a gluten-free version.
Serve with steamed broccoli, bok choy, snap peas, or jasmine rice for a complete meal.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baked or Air Fried
Cuisine: Chinese-American

Nutrition

Serving Size: 1 serving (1/4 recipe)
Calories: 315 kcal
Sugar: 12 g
Sodium: 760 mg
Fat: 16 g
Saturated Fat: 2 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 0 mg