This garlicky sesame tofu is coated in cornstarch, pan-fried, and finished with a sticky glaze. Saucy, crispy, and ready in just 30 minutes, it’s sure to become a favorite.
If you’re looking to replicate that sticky-sweet style of tofu you love in Chinese restaurants, this recipe was designed for you. This garlicky sesame tofu is good enough to rival your favorite Seamless order, but it’s made with a simple glaze and way less oil.
As impressive-looking as it is, there are no complicated techniques involved and everything comes together quickly, in just one pan, using ingredients you probably already have.
Need more tofu inspo? Check out this peanut butter tofu stir-fry, shredded tofu tacos, or palak tofu.
Quick Recipe Summary
- What: Crispy pan-fried sesame tofu with a sticky, garlicky glaze – inspired by the takeout I used to love as a kid.
- Why You’ll Love It: It’s easy to make and comes together entirely in one pan. No oven needed.
- How: You start by coating the tofu cubes in cornstarch, which gives the tofu a thick, golden crust. While the tofu is pan-frying, you mix up the garlic glaze. You add the glaze to the skillet in the last minute of cooking and violà!
Key Ingredients + Substitutions
- Extra Firm Tofu: Tofu is sold in varying degrees of firmness. “Extra firm” is the style best suited for pan-frying. Look for organic and non-GMO brands whenever possible.
- Cornstarch: Coating the tofu in this fine powder before pan-frying helps it form a golden brown, crispy crust. Adding a bit to the glaze as well helps the sauce thicken and become glossy. (Can be substituted with arrowroot starch.)
- Fresh Garlic + Ginger: For the best flavor, grate both of these on a microplane. Alternatively, use a garlic press and/or mince as finely as possible. If you only have garlic but no ginger, you can skip the ginger; do not use dried.
- Soy Sauce: Forms the base of the savory sauce.
- Maple Syrup: Can be substituted with honey.
How to Make Garlic Sesame Tofu (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Prep the Tofu
Press the tofu (details in the recipe card below) and cut it into 1-inch cubes. Place in a large bowl, and sprinkle with cornstarch, salt, and pepper. Gently toss with a rubber spatula (or your hands), taking care not to crumble the tofu.
Step 2: Fry the Tofu
Heat a generous layer of oil in a large non-stick pan over medium-high heat. Add the tofu in a single layer and cook undisturbed until a golden crust forms on the bottom, at least 5 minutes. Then flip with tongs and cook the other sides, browning 3-4 sides total.
Step 3: Make the Sauce
While the tofu is frying, combine all the sauce ingredients in a small bowl.
Step 4: Glaze the Tofu
If it seems like there’s too much oil left behind in the pan after frying, transfer the browned tofu to a plate and drain the oil, then return the tofu to the pan. Then add the sauce, and quickly toss until it thickens and coats the cubes.
Step 5: Serve the Tofu
To finish, sprinkle the tofu with sesame seeds and scallions. It is best served hot, straight from the skillet.
Watch the Video
Tips for Perfectly Crispy Pan-Fried Tofu
The main issues people have when cooking tofu is that it (A) sticks to the pan and falls apart, and (B) doesn’t achieve restaurant-quality crispness. Here are my best tips for avoiding these problems…
Use “extra firm” tofu.
This style of tofu stands up well to pan-frying, but still maintains a pleasantly tender interior.
Press the tofu.
Pressing tofu eliminates excess moisture, thus enabling it to achieve crispness. You can use a tofu press or simply weigh the tofu down with something heavy (full instructions in the recipe card below).
Use a good non-stick pan.
Otherwise, the tofu might stick, crumble, and turn into a mess.
Don’t skimp on the oil.
This is key for optimal browning and crispy edges. Don’t worry – you can drain off any excess oil afterward.
Leave it alone. (I’m serious!)
Don’t flip or push around the tofu until you’re sure it’s brown on the bottom and ready to be flipped. It needs prolonged contact with the pan for those crispy edges.
Use tongs.
Use tongs to lift the cubes and check them for doneness, versus poking at them with a spatula.
Serving Suggestions + Make-Ahead Info
This restaurant-inspired tofu goes well with rice, and steamed broccoli, sautéed green beans, or cucumber slices. You can also serve it alongside cold tahini noodles, on a grain bowl, or with this arugula avocado salad.
It is technically best served right away because the tofu loses its crispness as it cools, although the leftovers are still plenty delicious. If you’d like to get a head start, you can prep the sauce in advance and store it in an airtight container in the fridge for up to 1 week.
Tofu Recipes to Try Next
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Crispy Garlic Sesame Tofu
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings 1x
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Asian
- Diet: Vegan
Description
Saucy restaurant-style sesame garlic tofu. Serve with rice, noodles, and/or veggies.
Ingredients
- One 14-ounce block “extra firm” tofu
- 2 tablespoons plus 1 teaspoon cornstarch (or arrowroot starch), divided
- Fine sea salt (or table salt) and freshly ground black pepper, to taste
- 2 tablespoons avocado oil (or another neutral oil)
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon mild vinegar (like apple cider, white wine, or rice vinegar)
- 1 teaspoon sesame oil
- 1 small garlic clove, crushed, grated, or finely minced
- 1-inch knob fresh ginger, peeled, and grated or minced (about 1 tablespoon)
- Sesame seeds and scallions, for serving
Instructions
- Start by pressing the tofu in a tofu press, or: drain the tofu, place it on a plate, then top it with another plate or cutting board, and weigh it down with something heavy (like a couple of cans), to squeeze out as much water as possible. Let stand for at least 10 minutes, periodically draining off the excess water.
- Cut tofu into 1-inch cubes and place in a large bowl. Sprinkle with 1 tablespoon cornstarch, and pinches of salt and pepper. Gently toss with a rubber spatula (or your hands) to coat. Then sprinkle with another tablespoon of cornstarch and toss again.
- Heat avocado oil in a large non-stick skillet over medium-high heat. Add the tofu in a single layer, making sure the cubes aren’t touching; depending on the size of your pan, you may need to brown them in two batches. Cook undisturbed until a golden crust forms on the bottom, about 5 minutes. Then flip with tongs and cook the other sides, browning 3-4 sides total.
- Meanwhile, in a small bowl, whisk together the soy sauce, water, maple syrup, vinegar, sesame oil, garlic, ginger, and the remaining teaspoon of cornstarch.
- When the tofu is done, if there is too much oil left behind in the pan, transfer the tofu to a plate and drain the oil. Then return the tofu to the pan.
- Add the soy mixture to the pan over medium heat, and immediately toss until it thickens and coats the tofu, about 1 minute. Turn the heat off.
- Sprinkle with sesame seeds and scallions. Serve immediately.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 190
- Fat: 13 g
- Carbohydrates: 9.4 g
- Protein: 10.3 g
RG says
So good! Quick and easy too. Loving your recipes, so glad I found you!
Alexandra Shytsman says
Woo! So glad you’re finding my recipes useful 😀
Melanee says
10/10. So good and so easy.
Alexandra Shytsman says
Love that! Thank you for the feedback, Melanee 😀
Tami says
Ridiculously delicious! Almost ate the entire pan by myself…
Alexandra Shytsman says
So glad you liked it!