Crispy Sesame Ginger Tofu (Printable Version)

Golden crispy tofu cubes in a zesty sesame-ginger sauce, ready in 40 minutes.

# Ingredient List:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cut into ¾ inch cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons neutral oil (canola or sunflower)

→ Sesame Ginger Sauce

04 - 2 tablespoons soy sauce (use tamari for gluten-free)
05 - 1 tablespoon toasted sesame oil
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon maple syrup or agave nectar
08 - 2 teaspoons freshly grated ginger
09 - 2 garlic cloves, minced
10 - 1 teaspoon sriracha or chili garlic sauce (optional)
11 - 2 teaspoons cornstarch mixed with 2 tablespoons cold water

→ Garnish

12 - 1 tablespoon toasted sesame seeds
13 - 2 scallions, thinly sliced

# How to Make It:

01 - Preheat oven to 425°F or air fryer to 400°F. Line a baking sheet with parchment paper.
02 - Toss tofu cubes gently with cornstarch until evenly coated on all sides.
03 - Place coated tofu on the prepared baking sheet, drizzle with oil, and toss to coat evenly. Arrange in a single layer without overcrowding.
04 - Bake or air fry for 20-25 minutes, flipping halfway through cooking, until golden brown and crispy on all sides.
05 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, ginger, garlic, and sriracha until well combined.
06 - Pour sauce mixture into a skillet over medium heat. Stir in the cornstarch-water slurry and cook for 1-2 minutes, stirring constantly, until sauce thickens and bubbles.
07 - Add crispy tofu to the skillet and gently toss to coat evenly in the thickened sauce, being careful not to break the tofu pieces.
08 - Serve immediately while hot, garnished with toasted sesame seeds and sliced scallions.

# Expert Advice:

01 -
  • The tofu gets impossibly crispy without deep frying, thanks to a simple cornstarch coating trick
  • The sauce hits every perfect note, nutty sesame, zingy ginger, just enough heat to make things interesting
02 -
  • Crowding the baking sheet is the enemy of crispy tofu, give those cubes room to breathe or they'll steam instead of crisp
  • Let the sauce cool slightly before tossing with tofu, or you'll lose that precious crunch faster than you can say dinner is served
03 -
  • Press your tofu for at least 15 minutes with a heavy weight, waterlogged tofu equals sad, soggy results every time
  • Let the baked tofu cool slightly before tossing with sauce, this preserves that incredible texture you just achieved

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