This recipe is one I got to make alongside my friend Jenn Lueke, who recently released her debut cookbook Don’t Think About Dinner. If you’ve never cooked tofu before, let me just say, this is such a great place to start. Jenn came over and made this sticky sesame tofu with me, and tasting it together completely changed the way I think about cooking with tofu. I loved all the flavors going into the dish, and watching it come together made me genuinely excited to explore more tofu recipes moving forward.
I’m so proud of Jenn and everything she’s poured into this book. Don’t Think About Dinner is filled with over 125 easy, nourishing, and delicious recipes, plus meal plans and grocery lists that actually make weeknight cooking feel doable. The recipe below is just a small taste of what’s inside, and a perfect example of the kind of comforting, delicious food you’ll find throughout the book.
Sticky Sesame Tofu
Ingredients
For the Tofu
- One 14-ounce block firm tofu
- 2 tablespoons coconut aminos, or reduced-sodium tamari or reduced-sodium soy sauce
- 2 tablespoons tapioca flour or arrowroot starch, can substitute cornstarch
- 1 tablespoon toasted sesame oil
For the Sauce
- 2 tablespoons tapioca flour or arrowroot starch, can substitute cornstarch
- ½ cup coconut aminos, or reduced-sodium tamari or reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1½ tablespoons pure maple syrup
- 1 tablespoon toasted sesame oil
- 4 garlic cloves, minced
For Serving
- 1 batch Jasmine Steamed Rice, page 20 or 3 cups cooked white rice
- Thinly sliced green onions
- Sesame seeds
Instructions
- Prepare the tofu. Press the tofu block with a tofu press or between paper towels. Place the block between two objects, like a cast-iron pan or large book, to remove excess liquid. Once drained, cut into 1-inch cubes.
- Preheat the oven to 400°F. Line a sheet pan with parchment paper.
- In a medium bowl, whisk together the coconut aminos, tapioca flour, and sesame oil. Add the tofu cubes and gently toss until evenly coated. Spread the tofu in a single layer on the prepared sheet pan.
- Bake for 20–25 minutes, flipping halfway through, until the tofu is golden and crisp.
- Meanwhile, make the sauce. In a small bowl, whisk together the tapioca flour and ¼ cup cold water until you have a smooth slurry. Set aside.
- Heat a large skillet over medium heat. Add the coconut aminos, rice vinegar, maple syrup, sesame oil, and garlic and cook, stirring often, until the sauce begins to bubble and thicken, about 2 minutes.
- Whisk the tapioca mixture again and add it to the skillet. Cook until the sauce is sticky and thick, about 30 seconds. Add the crispy tofu to the skillet and gently mix to coat evenly with the sauce.
- Spoon the rice into four bowls and top each bowl with about 8 pieces of tofu. Garnish with green onions and sesame seeds.