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    Home » All Recipes » Dinner

    Sesame Crusted Tofu

    May 3, 2024 By Melissa Huggins / 23 Comments

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    This Crunchy and flavorful Sesame Crusted Tofu makes a tasty addition to almost any meal. It's soaked in a savory marinade, then coated in a panko-sesame seed mix, and served with a zesty dipping sauce.

    Overhead view of 5 pieces of sesame crusted tofu on a plate. Rice on the side.

    Push the takeout menu aside and make your own Sesame Crusted Tofu instead. Surprisingly easy and full of crunch and flavor, you’ll want to make this to include over plain rice, in a buddha bowl, or with my Vegan Fried Rice.

    I've included instructions on how to pan-fry this crunchy tofu and how to cook it in the air fryer so you'll have options. No matter how you cook it, this fun and flavorful tofu is a must-try recipe!

    Ingredients Needed

    * This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card.

    Ingredients to make the tofu and dipping sauce on a stone table top.

    How to make Sesame Crusted Tofu

    4 process photos of making the marinade and dipping sauce.
    • Once the tofu is pressed and drained, cut it into 6 pieces about ½-inch thick. Now prepare the marinade by whisking all the ingredients until combined.
    • Place the tofu pieces in a shallow bowl and pour the marinade over top. Let the tofu sit for 30-60 minutes so it soaks in all of the flavors.
    • While the tofu is marinating, prepare the dipping sauce. Combine the lime juice, tamari, maple syrup, garlic, and red chili flakes. Whisk well to combine.
    • Now add the green onion and gently whisk to combine. Set in the fridge.
    4 process photos of breading and frying tofu.
    • Get your breading station ready by combining the cornstarch, salt, and pepper in the first bowl, then aquafaba in the second, and the panko bread crumbs and sesame seeds in the third. Start by coating a piece in the cornstarch.
    • Now dredge through the aquafaba.
    • Dip into the panko and sesame seeds last. Continue until each piece is coated.
    • Heat up oil in a large pan over medium heat. Arrange the tofu in the pan. leaving a few inches between each piece. Cook for a few minutes, then flip. They’re done when the breading is golden brown. Transfer the pieces to a paper towel-lined plate to absorb the excess oil.
    A piece of sesame crusted tofu being dipped into sauce with chopsticks.

    Tips and Tricks

    • Make sure to use extra-firm tofu which contains the least amount of water. The less water, the better the coating will stick together as it cooks.
    • Using a tofu press is going to make everything easier. These little devices squeeze out a lot of moisture from the tofu without requiring much work from you. However, a heavy pan will work well too. Here's a visual tutorial on How to Press Tofu that may be helpful.
    • Don't crowd the pan or the breaded tofu won't crisp up well. If you don't have a large enough skillet, you can work in batches.
    • Make sure the oil is nice and hot before adding the coated tofu or the pieces will just sit there in the oil. You want to hear it sizzle as soon as it hits the pan.
    • The aquafaba is the best egg replacement for this recipe and the coating sticks really well to the tofu. You can save the chickpeas for my Vegan Chickpea Curry or another recipe. If you don't have aquafaba, you can use soy milk instead.

    What to serve it with

    Sesame Crusted Tofu makes a wonderful appetizer, side dish, or a tasty addition to a meal.

    • Serve it as an appetizer with the zesty dipping sauce provided or you can use peanut sauce, sriracha mayo, sweet and sour sauce, or Creamy Chipotle Sauce instead. The options are endless!
    • Serve it with Pad Thai or Stir Fry for an added protein boost. Or you can use it to add some crunch to a sandwich or burrito.
    • You can also serve it on the side of Vegan Miso Soup.
    • If you want to keep it simple, just serve the crunchy tofu over some steamed rice and top it with spring onions, and serve with easy dipping sauce.

    Air fryer method

    Arrange the drained, marinated, and coated tofu pieces in a single layer in the air fryer basket. You may need to work in batches if they don’t all fit. Cook for 5-10 minutes at 400°F (204 °C), then flip and cook until each piece is golden and crispy.

    FAQs

    Can I make it gluten-free?

    Of course! You can swap the panko breadcrumbs with a gluten-free variety instead. For the marinade and dipping sauce, make sure to use gluten-free tamari.

    How do I store and reheat leftovers?

    It's best enjoyed right away but If you do end up with leftovers, keep them in an airtight container in the fridge for 2 or 3 days. Reheat the pieces in a hot pan with a little oil so they can crisp back up. Cook each side for a few minutes or until warmed through. You can also heat them in the air fryer.

    sideview of sesame crusted tofu on a white plate with dipping sauce in the middle.

    More Tofu Recipes to Enjoy

    • Baked Tofu Nuggets
    • Sesame Ginger Grilled Tofu
    • Tofu Katsu Curry

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would make my day!

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Recipe

    Piece of tofu placed in dipping sauce with chopsticks.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 19 votes

    Sesame Crusted Tofu

    This Crunchy and flavorful Sesame Crusted Tofu makes a tasty addition to almost any meal. It's soaked in a savory marinade, then coated in a panko-sesame seed mix, and served with a zesty dipping sauce. Each bite contains layers of flavor that you would never get from your usual takeout order.
    Prep Time15 minutes mins
    Cook Time10 minutes mins
    Marinating Time30 minutes mins
    Total Time55 minutes mins
    Course: Appetizer, Entree
    Cuisine: American
    Servings: 3 People
    Calories: 263kcal
    Author: Melissa Huggins

    Ingredients

    • 16 ounces extra firm tofu , drained & pressed (see note)
    • 3 tablespoons tamari low sodium (sub soy sauce)
    • 2 tablespoons rice vinegar
    • 1 tablespoon toasted sesame oil
    • 1 clove garlic , minced
    • 4 tablespoons Cornstarch
    • 4 tablespoons Aquafaba (liquid from a can of chickpeas)
    • 3 tablespoons Panko Bread Crumbs
    • 6 tablespoons Sesame Seeds 2 tablespoon Black & 4 tablespoon White
    • ¼ teaspoon Salt
    • ¼ teaspoon Black Pepper
    • 2 tablespoons avocado oil or any oil with a high smoke point

    Dipping Sauce (optional)

    • 3 tablespoons lime juice , fresh-squeezed (more to taste)
    • 2 tablespoons tamari low sodium (sub soy sauce)
    • 1 tablespoon maple syrup or agave (more to taste)
    • 1 clove garlic , minced
    • ½ teaspoon red chili pepper flakes
    • 1.5 tablespoons green onion , thinly sliced

    Recommended Equipment

    • Large Skillet
    • 3 Shallow Bowls
    Prevent your screen from going dark

    Instructions

    • Slice the tofu into ½-inch thick pieces (squares or rectangles - about 2x2 or 2x3). You should get between 6-8 pieces, depending on the tofu you choose. Arrange the tofu in a shallow dish (about 8X8).
    • Now prepare the marinade in a small bowl. Whisk together the tamari, rice vinegar, sesame oil, and minced garlic. Pour the marinade on the tofu and allow it to marinate for 30-60 minutes in the fridge. Flip midway through.
    • While the tofu is marinating, prepare the dipping sauce. Combine the lime juice, tamari, maple syrup, garlic, and red chili flakes. Whisk well to combine. Now add the green onion and gently whisk to combine. Set in the fridge. Taste and adjust flavors after it has marinated for a bit. You can add more sweetener, lime juice or tamari if it needs balancing.
    • When the tofu is almost done marinating, prepare the breading station. In a shallow bowl, combine corn starch, salt & pepper. In a second shallow bowl, place the aquafaba. In a third shallow bowl, combine panko bread crumbs and sesame seeds.
    • Pick up one piece of tofu out of the marinade, gently shake off any excess liquid, and press it into the cornstarch to coat lightly. Gently shake off excess. Now, dip it into the aquafaba and let the excess drop off. Now press the tofu into the panko breadcrumbs & sesame seeds. Press gently on all sides to coat well. Place the coated tofu piece on a plate and repeat the process until all pieces are coated. *Discard marinade.
    • Heat oil in a large pan over medium heat. Once the oil is hot and shimmering, carefully place the tofu in the pan, leaving a few inches in between each piece (work in batches if needed). Cook for 2-3 minutes on each side until the breading is crispy and golden brown.
    • Place the tofu pieces on a paper-towel-lined plate to absorb excess moisture. Garnish the tofu with spring onions and serve with steamed rice and dipping sauce if desired. Enjoy

    Video

    Notes

    Pressing Tofu - wrap the block of tofu in a few paper towels and place it on a rimmed plate. Add a cast-iron skillet on top (or something equally heavy) and let it drain for 20-30 minutes. Pat dry to remove excess moisture on the surface. You can also use a Tofu Press to make it even easier. You can also use vacuum-packed tofu because it doesn't have to be pressed and it's ready to go. 
    Aquafaba (bean liquid) - I feel like the aquafaba is the best egg replacement for this particular recipe and the coating sticks really well to the tofu. You can save the chickpeas for another recipe or even freeze them. If you don't have any aquafaba, you can use soy milk instead.

    Nutrition

    Serving: 2pieces | Calories: 263kcal | Carbohydrates: 27g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Sodium: 256mg | Potassium: 142mg | Fiber: 3g | Sugar: 5g | Vitamin A: 40IU | Vitamin C: 5mg | Calcium: 189mg | Iron: 3mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      5 from 19 votes (8 ratings without comment)

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      Recipe Rating




    1. J.R.E.

      February 08, 2024 at 3:45 am

      Recipe does not list quantity of aquafaba to use

      Reply
      • Melissa Huggins

        February 10, 2024 at 10:38 am

        Hi there, there are 4 tablespoons listed in the recipe ingredients section.

        Reply
    2. Jill Hurst

      May 05, 2023 at 11:11 am

      5 stars
      This is fabulous one of my favourites definitely. I'm the only vegan in the household but it's well worth making just for me.

      Reply
      • Melissa Huggins

        May 07, 2023 at 7:52 pm

        Hi Jill, it is one of ours too! There are so many quick and easy vegan recipes here that you can also try, and most of them are also enjoyed by non-vegans. 🙂

        Reply
    3. Lynn

      April 12, 2023 at 12:01 pm

      5 stars
      Oh my goodness! This Sesame Tofu recipe was unbelievably delicious! I’ve been vegetarian for 35 years, & vegan for the last 5 years. I have NEVER had a better tofu dish! I planned to add a photo, but the family devoured it before I had the chance to take photos! This will remain a family favorite. Thank you!

      Reply
      • Melissa Huggins

        April 14, 2023 at 11:40 pm

        Love the feedback Lynn, thanks for dropping by! I am so happy you all enjoyed it.

        Reply
    4. Linda

      February 02, 2023 at 6:17 pm

      5 stars
      This was very good. My family, not being vegan, used egg whites in place of the aquafaba and it worked great. We will be adding this to our personal cookbook for remake. We personally will be cutting down on the lime but that's just us.l

      Reply
    5. Leanne

      July 07, 2022 at 4:59 pm

      5 stars
      Excellent. Family who doesn’t like tofu much, loved this.

      Reply
      • Melissa Huggins

        July 12, 2022 at 11:35 am

        That is amazing Leanne! 🙂

        Reply
    6. Alison Schwarz

      May 02, 2022 at 4:28 pm

      5 stars
      By far the best tofu recipe out there. This will make any tofu skeptic begging for you to make this again. I froze my tofu first, squeezed the excess water out as much as possible before cutting into cubes. This creates more pockets for the marinate to seap into and the texture is more palatable for some.

      Reply
      • Melissa Huggins

        May 03, 2022 at 8:55 am

        Thank you for the great feedback and tofu tip, Alison! 🙂

        Reply
    7. Kate

      March 15, 2022 at 4:44 pm

      5 stars
      My family are omnivores and we thought this was delicious. I would note for everyone to be sure to coat all the tofu before frying, as the recipe says. I tried to cut corners and browned my first few pieces a bit too much.
      Thanks for the great recipe!

      Reply
      • Melissa Huggins

        March 18, 2022 at 9:38 am

        Hi Kate! I am glad you and your family enjoyed this recipe. 🙂 Thanks for leaving great feedback (and reminder, hehe). Happy weekend. 🙂

        Reply
    8. Craig Garshelis

      July 07, 2021 at 11:51 am

      5 stars
      These were fantastic! So delicious. We made them for dinner and gobbled 'em up. Great recipe.

      Reply
      • Support @ Vegan Huggs

        July 09, 2021 at 8:16 am

        Hi Craig! We are thrilled to hear that you loved the recipe - thank you so much for trying it out! 🙂

        Reply
    9. Danielle Kelleher

      May 24, 2021 at 4:35 pm

      5 stars
      Amazing recipe, thank you! I use Everything seasoning from Trader Joe’s and it’s incredible. The dipping sauce is so awesome. You rock!

      Reply
      • Support @ Vegan Huggs

        May 28, 2021 at 7:23 am

        Hi Danielle! We are happy to hear that you loved the tofu! Thanks for giving it a try! 🙂

        Reply
    10. Lisa

      May 06, 2021 at 4:02 pm

      5 stars
      This was fantastic! The entire family loved it!

      Reply
      • Melissa Huggins

        May 06, 2021 at 4:50 pm

        Hi Lisa, I'm so happy that your family loved it. Thank you for giving it a try. 🙂

        Reply
    11. Mary

      April 27, 2021 at 6:54 pm

      5 stars
      These come out amazing! I’m going to try them in the air fryer next

      Reply
      • Melissa Huggins

        April 28, 2021 at 10:52 am

        Hi Mary, I'm so glad you liked the recipe. Thank you for making it and sharing your feedback. 🙂

        Reply
    12. Nancy Nurse

      April 21, 2021 at 2:12 am

      5 stars
      Looks amazing!! could you AirFry this?

      Reply
      • Melissa Huggins

        April 21, 2021 at 2:28 pm

        Hi Nancy, yes, you can air fry these! Here's how to do it: Arrange the drained, marinated, and coated tofu pieces in a single layer in the air fryer basket. You may need to work in batches if they don’t all fit. Cook for 5-10 minutes at 400°F (204 °C), then flip and cook until each piece is golden and crispy. I like to spritz them with oil. I hope this helps. Thanks for stopping by 🙂

        Reply

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