Sesame Tofu Recipe (Baked) (2024)

FAQs

Why isn't my tofu getting crispy in the oven? ›

Why won't my tofu get crisp? This could likely be a result of not drying out the tofu enough to drain out the extra moisture. It's also possible that your oven temperature is not hot enough. Make sure it's preheated and heat the pan in the oven for extra crispness.

Baked, Not Fried.

My method for baking tofu produces tofu that's chewy, but it's cooked in the oven, making it much healthier.

Dietitian's Choice: Crispy Sesame Tofu

Tofu is a great source of protein and contains all of the essential amino acids your body needs!

You can use Super Firm tofu in any recipe where you would use extra firm tofu – the main difference is it will hold up better if you are simmering it, and be even crispier when you bake it due to its lower water content.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

MILLION DOLLAR TOFU TIP: Don't overcook your tofu! Overcooked tofu is rubbery and dry (not great). In my experience, newbies to eating tofu prefer a firmer tofu texture (well done) at first.

Tofu contains a large amount of water when it comes out of the package. In order to bake, fry, or scramble tofu, it's best to press out as much water as possible before cooking. The longer you press your tofu, the firmer the texture will be and the easier it will be to achieve a nice crispy texture.

If you want a crispy outer coating for your tofu, flour can be a great substitute for cornstarch. Simply coat the tofu cubes or slices with a dusting of all-purpose flour before frying. The flour helps create a light and crispy texture while ensuring the tofu stays tender on the inside.

Draining excess water from your tofu helps to create that crispy texture during the frying or baking process. If you don't properly drain it (or don't drain it at all) you're left with a lot of moisture while cooking and this is what often causes the tofu to stick.

Much of tofu's early use in East Asia was as a vegetarian substitute for meat and fish by Buddhist monks, especially those following Zen Buddhism.

Is tofu healthier than chicken? ›

And while chicken breast is also slightly lower in fat, tofu comes out on top in this category because it contains all monounsaturated and polyunsaturated fats, aka the “good” kind; whereas chicken contains a little bit of saturated fat and cholesterol, which tofu is free of.

What You Need for Sesame Tofu. Crispy tofu: Over the years I've practically cracked the code on crispy tofu and all you need is 4 simple ingredients: extra firm tofu, a neutral-tasting oil, low-sodium tamari (or soy sauce), and cornstarch. That's it!

In many recipes—crispy tofu nuggets, for example—you can skip this lengthy step. You'll see this instruction over and over and over in tofu recipes: Press the block for at least 30 minutes, ideally an hour, before cooking.

Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.

Restaurants understand the power of salt and use it liberally to ensure that tofu is well-seasoned. As masters of flavors, professional chefs know that tofu's porous nature allows it to absorb the flavors it's cooked with, and they use this to their advantage.

One good solution is to put the tofu, in its original whole block, on a plate or sheet pan. Tip it at a slight angle by propping up one side. Put a weight — a plate will be just fine — on the tofu. Leave it there for 15–30 minutes.

Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35.

For the best results, I recommend pressing tofu for at least 30 minutes before cooking, though longer is great if you're able to plan ahead. In a pinch, even less time can make a big difference. I pressed the left block of tofu in the photo above for just 20 minutes. An unpressed block of tofu is on the right.