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.
Recipe 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!
This easy baked sesame seed tofu triangles recipe features satisfying crunch and spicy-sweet flavor in every bite.