Sweet sesame tofu has one of those sweet-sticky sauces that make takeout so craveable. It’s lower in sodium than many similar recipes, which leaves room for some other favorites like fried rice.
Back when Kevin and I lived in California, we found the best locally-made tofu at a market near our apartment. Unlike tofu you find in grocery stores, it was wrapped in plastic wrap instead of packed in water. This was when I started to learn the secrets of tofu.
Water is the thief of flavor when it comes to tofu, so the more you dry it out, the more it can soak up a delicious sauce.
We don’t have homemade tofu in our neighborhood these days, but with a nice tofu press, I can achieve pretty much the same results.
Another trick I’ve learned with tofu is to air fry it rather than pan frying. Pan frying might seem like the more delicious, indulgent option, but it rarely goes well. It takes longer, the tofu sticks to the pan, and it makes a mess. Air frying yields a better result and is sooo much easier.
If you want to put in the time, which you totally don’t have to, you can freeze the tofu after air frying it. Freezing the tofu gives it an extra chewy texture. Sweet sesame tofu is good either way.
The sauce can be frozen too, making for an ultra-simple weeknight dinner.
Ingredients:
- Sesame oil – Gives that distinct sesame flavor to the sauce.
- Garlic – Adds a nice punch of flavor without overpowering the whole dish.
- White wine vinegar – Counters the sweetness with a nice tang. Regular white vinegar, apple cider vinegar, or unseasoned rice vinegar work too.
- Maple syrup – Part of the sweetness of the sauce comes from a few spoonfuls of pure maple syrup.
- Sriracha – Juuust the right amount of spice without being overbearing. Feel free to adjust to your taste!
- Ketchup – 50% less sodium and sugar variety – Adds some sweet tanginess. I’ve found most stores have a house brand of the less salt/sugar ketchup, which keeps it pretty affordable. Regular does work too.
- Brown sugar – A touch more sweetness that also adds some body to the sauce.
- Coconut aminos – Gives the savory soy-saucy flavor without quite as much sodium. Soy sauce can also be used – look for the reduced-sodium variety.
- Extra firm tofu – The lucky model who gets to dress up in this sweet sesame sauce for the evening.
- Green Onions – Optional – a pretty topping.
Equipment
- Tofu press – Seriously, there is no amount of squeezing and squishing you can do that will yield the same result. If you cook with tofu with any kind of regularity, you will be so glad you purchased one of these.
- Air fryer/oven with air fryer feature – We have both an air fryer and an oven with an air fryer feature. Either one does a great job of crisping up that tofu into a beautiful sauce recipient.
- Silicone mat – If you are using an oven to air fry the tofu, these silicone mats come in super handy for keeping the tofu from sticking to the pan.
- Pasta bowls – I never get tired of serving food from my favorite pasta bowls. Steamed rice, crisp-tender broccoli, and sweet sesame tofu. Perfection.
Sweet Sesame Tofu
Ingredients
· 1 Tbsp. sesame oil
· 1 tsp. minced garlic
· 1 Tbsp. white wine vinegar
· 3 Tbsp. maple syrup
· ½ tsp. Sriracha
· 3 Tbsp. 50% less sodium and sugar ketchup
· 2 Tbsp. brown sugar (packed)
· ¼ cup coconut aminos
1 block extra-firm tofu
Instructions
Drain water off of tofu and place in tofu press, pressing for 10-15 minutes.
While tofu is pressing, combine all remaining ingredients and whisk well. Set aside.
When tofu is done pressing, cut it into ¾-inch pieces and place on a greased, parchment-lined baking sheet or baking sheet with silicone mat. If using an air fryer, use the fry tray or basket according to instructions. Coat tofu with cooking spray.
3. Bake tofu at 350 degrees F in air fryer or convection ovens for 15 minutes or until nicely golden, but not too crunchy.
While tofu is baking, place sauce in a medium saucepan and heat over medium-low heat. Sauce should thicken slightly. When tofu is done, add to sauce and stir to coat. Serve with steamed rice and broccoli or stir fry vegetables.
Notes
If you would like to freeze this recipe for a super easy worknight dinner, you can combine the uncooked sauce and tofu and freeze them together, or freeze them separately. Just make sure to freeze the sauce before cooking as the liquid will separate from the starch if you cook it before freezing.
