Vegan Sesame Tofu (GF)

This Vegan Sesame Tofu is super easy to make and just as delicious as the restaurant version! A great quick plant-based dinner for the whole family to enjoy!

Why you’ll love this Vegan Sesame Tofu:

• it’s salty-sweet and tangy
• it’s full of flavour 
• it’s tender on the inside and crispy on the outside
• it’s gluten-free
• it’s refined sugar free
• it’s really easy to make
• the tofu is pan-fried instead of deep-fried, meaning it’s much healthier and not too greasy
• it’s just as delicious as the restaurant version
• it’s takes just 25 minutes to make!

How to make this Vegan Sesame Tofu + top tips

For the sauce:

• Fry the ginger and garlic in a frying pan – you can use the same frying pan you used to fry the tofu
• All all the other ingredients
• Dissolve the cornflour (cornstarch) in a small bowl
• Keep the pan on a low heat, carefully add the cornflour mixture, stirring continuously to avoid clumping
• Add the cooked tofu 
• Sprinkle over spring onions and sesame seeds

Tip: Be very careful with cornflour as it can easily turn clumpy. Dissolve it first in a tiny splash of water in a small bowl, until you get a small amount of white liquid (make sure it’s not too thick). Make sure it has dissolved completely. Add the cornflour mixture carefully a tiny bit at a time, stirring well to ensure it doesn’t clump. If the texture of the sauce looks too thick after you’ve added the cornflour, add extra water.

How long does this Vegan Sesame Tofu keep for?

Best enjoyed immediately, but leftovers can be kept covered in the fridge for up to a few days, and can be reheated in a dry frying pan.

More flavourful tofu recipes:

• Tofu Satay Curry
• Tandoori Tofu
• Sweet and Sour Tofu
• Orange Tofu
• Twice-Cooked Tofu
• Tofu Satay Skewers

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

5 from 1 vote

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Vegan Sesame Tofu (GF)

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

This Vegan Sesame Tofu is super easy to make and just as delicious as the restaurant version! 

Course: Main Course

Cuisine: Chinese

Keyword: gluten-free sesame tofu, sesame tofu, vegan tofu recipe

Servings: 4

Calories: 312 kcal

Author: Rhian Williams

Ingredients (click 'US Customary' for US measurements)

For the tofu:

• 400 g firm tofu
• 6 tablespoons cornflour (cornstarch)
• 3 tablespoons vegetable or rapeseed oil

For the sauce:

• 1 tablespoon vegetable or rapeseed oil

• 1 cm ginger , peeled and minced
• 2 garlic cloves , minced
• 3 tablespoons tamari (or soy sauce if not gluten-free)
• 2 tablespoons apple cider vinegar (or rice or white vinegar - ensure gluten-free if necessary)
• 2 tablespoons agave syrup (or sub any other sweetener)
• 1 teaspoon sesame oil
• 120 ml water

• 1 tablespoon cornflour (cornstarch)

To serve (optional):

• Spring onion , thinly sliced
• Sesame seeds
• Cooked brown or white rice

Metric - US Customary

Instructions

For the tofu:

1. Drain the tofu, pat dry with a paper towel, and cut into small cubes
2. Place the cornflour in a large bowl, take a cube of tofu, coat it in the flour and place on a plate
3. Repeat for the rest of the tofu, adding extra cornflour if necessary
4. Heat up the oil in a frying pan until hot
5. Once the oil is hot, keep it on a medium heat and add the cornflour-coated tofu
6. Fry for a few minutes on each side, turning over halfway through (it's easiest to do this using chopsticks). Cook it until it’s crispy and lightly browned, but be careful not to overcook, otherwise it’ll become tough
7. Transfer the cooked tofu onto a plate lined with kitchen paper (to drain away the excess oil)

For the sauce:

1. Heat up the oil in a frying pan - you can use the same frying pan you used to fry the tofu

2. Add the ginger and garlic once hot and fry for a couple of minutes until fragrant

3. Add all the other ingredients

4. Place the cornflour in a small bowl and dissolve in a tiny splash of water - make sure it has completely dissolved

5. Keeping the pan on a low heat, carefully add the cornflour mixture, stirring regularly to avoid clumping

6. Keep heating until the sauce is thickened - add an extra splash of water if it’s too thick

7. Add the cooked tofu and mix well
8. Sprinkle over thinly sliced spring onion and sesame seeds, if desired
9. Best enjoyed immediately, but leftovers can be kept covered in the fridge for up to a few days, and can be reheated in a frying pan

Recipe Notes

Be very careful with cornflour as it can easily turn clumpy. Dissolve it first in a tiny splash of water in a small bowl, until you get a small amount of white liquid (make sure it's not too thick). Make sure it has dissolved completely. Add the cornflour mixture carefully a tiny bit at a time, stirring well to ensure it doesn't clump. If the texture of the sauce looks too thick after you've added the cornflour, add extra water.

Nutrition Facts

Vegan Sesame Tofu (GF)

Amount Per Serving

Calories 312 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 9g 45%

Sodium 760mg 32%

Potassium 28mg 1%

Total Carbohydrates 24g 8%

Dietary Fiber 1g 4%

Sugars 7g

Protein 10g 20%

Vitamin C 0.6%

Calcium 13%

Iron 8.8%

* Percent Daily Values are based on a 2000 calorie diet.