This sesame seed tofu is the perfect topper for a rice bowl or something like my mango slaw noodles with peanut sauce. The crunchy sesame seed layer encases slightly chewy tofu coated in a spicy-sweet Gochujang maple mixture. You don’t need any special equipment to get this one done. This vegan main takes about 15 minutes to prep and 30 minutes of (inactive) baking time.
This is a simpler recipe that I find myself turning to when I have no real plan for dinner. I always have the (mostly pantry) ingredients on hand to make these little tofu morsels, and they work in so many meals. Served on top of a vegan noodle stir fry, rice bowl, salad, rolled up with crunchy veggies in a rice paper wrap, you get the idea!
Gochujang, the spicy-savory fermented condiment utilized in Korean cuisine, is absolutely vital here. It forms the bulk of the saucy base that helps the sesame seeds stick to the tofu. It can truly make anything taste great! You whisk it up with maple syrup, Tamari, and a few others before dunking tofu in there and then again in sesame seeds. Just a little assembly line!
I have mentioned this before, but I don’t really press tofu in my kitchen anymore. Simmering the cut tofu in salted water helps to draw some of the excess moisture out (yes, really!) and it also improves the texture in my opinion, making it more receptive to sauces and marinades.
Hope you give this easy recipe a try soon!
Baked Sesame Seed Tofu with Gochujang
Ingredients
- 350 grams (12 ounces) extra firm tofu
- 3 cups water
- 1½ teaspoons salt
- 3 tablespoons Gochujang
- 1 tablespoon Tamari
- 1 tablespoon maple syrup
- 2 teaspoons olive/avocado oil
- 1 teaspoon toasted sesame oil
- ½ cup sesame seeds
- 1 green onion, sliced (optional, for garnish)
Notes
- I prefer boiling tofu in salted water to using a tofu press these days. But if you have a tofu press and you prefer that method, go right ahead!
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Cut the tofu into 1/3 inch thick triangles.
- Pour the water into a medium saucepan, add the salt, and set it over medium high heat. Once the water is boiling, add the tofu triangles, submerging them in the water. Lower the heat to simmer and let it go for 5 minutes.
- After 5 minutes, turn off the heat, carefully drain the tofu, and set the pieces out on a clean kitchen towel. Blot the tofu dry and set aside.
- In a medium bowl, whisk together the Gochujang, Tamari, maple syrup, olive oil, and toasted sesame oil. Place the sesame seeds in another medium bowl and place the baking sheet nearby.
- Dip each tofu triangle in the Gochujang mixture before transferring it to the bowl with the sesame seeds. Lightly coat each piece with the sesame seeds before transferring to the baking sheet. Repeat with remaining tofu triangles.
- Bake the tofu triangles for 30 minutes, gently flipping them over at the 15 minute mark.
- Enjoy the sesame tofu triangles on grain bowls, salads etc! I like to garnish with sliced green onions.
We loved this recipe.
Great balance of flavors and textures.
Spicy and tangy, it was a wonderful meal that was served with baby bok chow and on a bed of millet.
Thank you for sharing.
another great recipe! i kept leftovers in the fridge & snacked on them through the week (not crispy as you said but they had a satisfying chew).
Can these be stored in the refrigerator after cooking?
They can but they will not retain the crunch of the sesame seeds.
-L
In need of advice! I tried to make these last week after seeing them on your site and they burned terribly. Is my oven running hot? Did I make some grave error? Would love your thoughts as these look delicious and have all my favorite ingredients included! Thank you.
Robin, I’m not sure what’s happening here. My oven is old and has a lot of hot spots, but I have never had burning with this recipe. Folks have tagged me after making this on Instagram without any issues due to burning. Are you baking on the bottom or very top rack? And you are using parchment paper on the baking sheet? Do you have a temperature probe or thermometer you can place in your oven to double check temperature? I had to but one because my oven’s temp indicator is a bit unreliable.
-L
Hi Laura, I really love your idea of wrapping these in a rice paper wrap with veggies! Might even try to do that and then give them a light fry. I’ll report back! Thanks so much for the idea.
Hi Laura! I have been a longtime fan of your delicious recipes. I recently had a baby, and it’s challenging to find time and energy to cook, but this easier recipe just might be doable for me these days. Looks yummy. Thanks for sharing a simpler option!! :)
I am going to make these today, I have all the ingredients! Quick question; can these keep for a few days in the fridge after baking?
Hi Monica,
The sesame seeds will get softer as the tofu sits in the fridge. If you reheat the tofu in the oven/air fryer, I think they might crisp up a bit again!
-L