Sesame Tofu Recipe
This recipe outlines the preparation of a simple, 'no oil added' crispy tofu. Extra-firm tofu is pressed, marinated in a savory liquid aminos mixture, then coated with a gluten-free flour and cornstarch blend. The tofu is baked or air-fried until golden and crisp, offering a versatile base for various Asian-inspired dishes, perfect for a healthy and satisfying meal.
Equipment
- 1 Tofu Press Alternatively, use heavy objects and paper towels
- 2 Mixing Bowls One for marinade, one for dry coating
- 1 Baking Sheet Or an air fryer basket
- 1 Whisk For mixing dry ingredients
- 1 Spatula For flipping tofu
Ingredients
Main
- 1 16 ounce extra-firm tofu or super-firm tofu (drained)
- 2 tablespoons Bragg's liquid aminos or Tamari sauce, or coconut aminos
- 1/4 cup cornstarch or arrowroot powder
- 2 tablespoons all purpose gluten-free flour
Instructions
- Drain the extra-firm tofu and press it for at least 30 minutes to remove excess water, using a tofu press or paper towels and heavy objects.
- Once pressed, cut the tofu block into 1-inch cubes or desired shapes.
- In a medium bowl, gently toss the tofu cubes with the Bragg's liquid aminos (or Tamari/coconut aminos) ensuring each piece is lightly coated. Let it sit for 5-10 minutes.
- In a separate shallow bowl, whisk together the cornstarch (or arrowroot powder) and gluten-free all-purpose flour until well combined.
- Working in batches, transfer the marinated tofu to the dry coating mixture, tossing gently until each piece is evenly and thoroughly coated.
- Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C). Line a baking sheet with parchment paper for easier cleanup if baking.
- Arrange the coated tofu pieces in a single layer on the prepared baking sheet or in the air fryer basket, ensuring they are not overcrowded for even cooking.
- Bake for 25-30 minutes, or air-fry for 15-20 minutes, or until the tofu is golden brown and crispy.
- Halfway through the cooking time, carefully flip the tofu pieces to ensure even crispness on all sides.
- Remove the crispy tofu from the oven or air fryer and serve immediately as a main course or as an addition to salads or stir-fries.
Notes
To achieve the best texture, always press your extra-firm tofu thoroughly for at least 30 minutes, ideally an hour, to remove excess water. This step is critical for crispy results and better flavor absorption. When coating, ensure each piece is fully covered with the cornstarch and flour mixture for an even, golden crust. For enhanced flavor and a true 'sesame tofu' experience, consider adding a tablespoon of toasted sesame oil to your liquid aminos marinade, and a sprinkle of toasted sesame seeds before serving. Bake or air-fry the tofu to maintain a 'no oil added' profile, flipping halfway through for uniform crispness. Serve immediately for optimal texture.