Sesame Garlic Tofu - The New Baguette (2024)

Takeout-inspired sesame garlic tofu with a sticky glaze. This vegan one-pan wonder is sure to become a staple in your rotation.

Key Ingredients + Substitutions

• Extra Firm Tofu: The best style of tofu for pan-frying. Look for organic and non-GMO brands whenever possible.
• Arrowroot Starch: This starch is derived from a tropical plant. It looks and acts like cornstarch, but is considered healthier since most corn in the US is genetically modified. Arrowroot helps the tofu take on a thick crispy crust to which the sesame-garlic sauce can adhere. (You can sub with cornstarch if that’s what you have though.)
• Soy Sauce: Forms the base of the savory sauce.
• Maple Syrup: Can substitute with honey.
• Sesame Oil: Gives the sauce a nutty taste.
• Fresh Garlic + Ginger: For the best flavor, grate both of these on a microplane. Alternatively, use a garlic press and/or mince as finely as possible with a knife.

Step 1: Prep the Tofu

Press the tofu (details in the recipe card below) and cut it into 1-inch cubes. Place in a bowl, and sprinkle with arrowroot, salt, and pepper. To avoid crumbling the tofu, use your hands to toss and coat the cubes.

Step 2: Fry the Tofu

Heat a generous layer of oil in a large non-stick pan over medium heat. Add the tofu in a single layer and cook undisturbed until a golden crust forms on the bottom, at least 5 minutes. Then flip and cook the other sides, browning 3-4 sides total.

Step 3: Make the Sauce

Combine all the sauce ingredients in a small bowl.

Step 4: Glaze the Tofu

If there’s too much oil left in the pan, transfer the browned tofu to a plate and drain the oil. Then return the tofu to the pan. Add the sauce, and quickly toss until the sauce thickens and coats the cubes.

Tips for Cooking Perfectly Crispy Tofu

The main complaints I hear about cooking tofu at home is that it (a) sticks to the pan and falls apart, and (b) doesn’t achieve restaurant-quality crispness. Here are my best tips for crispy tofu…

• Use the firmest tofu you can find. Extra-firm tofu is best for pan-frying. In my experience, Wegmans and Trader Joe’s brands have the least moisture and firmest texture. Nasoya’s “super firm” is also great.
• Press the tofu. Pressing tofu eliminates excess moisture and allows the tofu to get brown crispy edges. You can use a tofu press or simply weigh the tofu down with something heavy (full instructions in the recipe card below).
• Use a non-stick pan. Otherwise, the tofu will stick, crumble, and turn into a mess.
• Don’t skimp on the oil. This is key for optimal browning and crispy edges. Don’t worry – you can drain off any excess.
• Leave it alone. Don’t flip or push around the tofu until you’re sure it’s brown on the bottom and ready to be flipped. It needs prolonged contact with the pan for those crispy edges.
• Use tongs. Use tongs to lift the cubes and check them for doneness, versus poking at them with a spatula.

More Ways with Tofu…

• Tofu Rice Bowl with Peanut Sauce
• Lemongrass Curry
• Vegan Niçoise Salad
• Peanut Butter Tofu Stir-Fry

If you try this recipe, let me know how it turns out! Give it a rating below and leave a comment, and don’t forget to tag your creation with@thenewbaguetteon Instagram.

The Full Recipe