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Crispy Sesame Crusted Tofu Bowls

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These Sesame Crusted Tofu Bowls are out of this world! If you're looking for a way to enjoy crispy tofu without the use of oil or an air fryer - look no further! The tofu is marinated in a sweet and savory sesame dressing and then perfectly crusted with sesame seeds to make the crunchy exterior. Served on a bed of steamed jasmine rice and fresh cucumber salad, this bowl is a delicious, vegan, and gluten-free meal that’s perfect for weeknight dinners or a healthy meal prep.
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Easy Crispy Baked Sesame Tofu

As you guys know, I’m a huge tofu lover, and this Sesame Crusted Tofu is one tofu recipe that I make on repeat in our house, and Clinton always goes back for seconds! Imagine crispy, oven-baked sesame crusted tofu, nestled on a bed of fresh cucumber salad and fluffy steamed rice… I’ll give you a second to wipe the drool!

The whole dish is brought together with a sweet and savory sesame dressing that’s so good, you’ll want to drizzle it on everything. It’s a simple yet satisfying bowl that’s all about those contrasting textures and flavors – crunchy, crispy, sweet, and salty. Trust me, this one’s a keeper for those easy, breezy meals that don’t skimp on flavor. It’s low sodium thanks to the coconut aminos, it’s oil free thanks to the coconut aminos, and it’s filled with umami flavor thanks to the coconut aminos – did I mention that coconut aminos are one of my favorite ingredients!?

If you’re not cooking with coconut aminos, click here and learn about why they are a healthier alternative to soy sauce and oil.  Whether you’re looking to feed a crowd or just want to add a new recipe to your dinner time rotation – you’ve gotta give this one a try!

What You Need for Sesame Tofu

  • High Protein Super Firm Tofu: This tofu variation is the ideal choice for this recipe because it provides a sturdy, dense texture that holds up well during cooking. Unlike softer tofus, this one doesn’t crumble easily, making it perfect for baking or frying to achieve that coveted crispy exterior. It also absorbs marinades exceptionally well and has a higher protein count than others.
  • Coconut Aminos: A fantastic low sodium alternative to soy sauce, bringing a slightly sweet, umami-rich flavor to this sesame tofu recipe. Made from the fermented sap of coconut palm and sea salt, coconut aminos contain 75% less sodium than traditional soy sauce, making them a healthier option without sacrificing taste. The natural sweetness of coconut aminos complements the savory and tangy elements of the marinade. This ingredient is also gluten free making it suitable for those with dietary restrictions.
  • Rice Vinegar: This key ingredient for the marinade provides a mild tanginess that balances the sweetness of the maple syrup. This vinegar is made from fermented rice and has a delicate flavor, making it perfect for dishes where a subtle acidity is needed. It is a great vinegar option that doesn’t overpower the other ingredients, allowing the sesame seeds and tahini to shine. Rice vinegar is a staple in many Asian-inspired dishes, and adding it to this marinade ties all flavors together.
  • Maple Syrup: My favorite natural sweetener as it pairs perfectly with the savory and tangy components of the marinade. Unlike refined sugars, maple syrup has layers of delicious flavors and notes of caramel and vanilla. This helps make the marinade even more delicious as it compliments the nutty richness of the tahini. As the tofu bakes, the maple syrup helps to create a caramelized exterior, adding to the overall crispiness and depth of flavor.
  • Tahini: Tahini is a seed butter that is made from ground sesame seeds. It contributes to the nuttiness of the marinade and dressing in this sesame tofu recipe. Tahini is a versatile ingredient commonly used in Middle Eastern and Mediterranean cuisine, and it’s packed with healthy fats, protein, and various vitamins and minerals. Its creaminess also pairs well with the crispy texture of the baked tofu, creating a delightful contrast in every bite.
  • Garlic Powder: Used in this recipe to infuse the tofu with a robust, savory flavor. I opted to use garlic powder as it’s a convenient alternative to fresh garlic, providing the same depth of flavor without the need for peeling or chopping. In this recipe, it works alongside the ground ginger to add warmth and complexity to the tofu.
cutting a block of tofu into long even slabs
halved napa cabbage on a cutting board
  • Ground Ginger: Adding a warm, slightly spicy kick to the marinade enhancing the loveability of this tofu recipe. Ginger is known for its aromatic qualities and its ability to add depth and complexity to dishes. In this recipe, ground ginger pairs perfectly with garlic powder and tahini, creating a comforting and tasty flavor.
  • White and Black Sesame Seeds: White and black sesame seeds play a crucial role in this recipe as they create the important crunchy coating on the tofu. These tiny seeds are rich in healthy fats, protein, and a variety of vitamins and minerals, making them a nutritious addition to the dish. The nutty flavor of the sesame seeds is addicting when paired with the marinade. Try and make this tofu without snacking on these little bites of goodness! The visual contrast between the white and black sesame seeds also adds an appealing aesthetic to the dish, making it as beautiful as it is delicious. The seeds toast up nicely in the oven, adding a satisfying crunch that complements the tender tofu.
  • Jasmine Rice: The perfect base for this sesame tofu bowl, offering a fragrant, fluffy texture that absorbs the flavors of the sesame dressing and cucumber salad. This long-grain rice is known for its delicate floral aroma and slightly sticky texture, making it a popular choice in Asian cuisine. In this recipe, jasmine rice provides a neutral canvas that allows the bold flavors of the tofu and sesame dressing to shine. 
  • Napa Cabbage: This underrated and delicious cabbage adds a refreshing crunch to the sesame tofu bowl. It helps balance the rich flavors of the sesame dressing and crispy tofu. This leafy green is slightly sweeter and more tender than regular cabbage, making it a perfect choice for salads and slaws. Napa cabbage is low in calories but high in vitamins and minerals, particularly vitamins C and K, making it a nutritious addition to the dish.
  • Persian Cucumbers: Persian cucumbers are a key ingredient in this sesame tofu bowl, adding a refreshing, crisp texture that contrasts with the rich, savory flavors of the tofu and sesame dressing. These cucumbers are smaller and less watery than regular cucumbers, with a tender skin that doesn’t need to be peeled. Persian cucumbers are also hydrating and low in calories, making them a healthy addition to the meal. They add a cooling element to the dish, balancing the warm, roasted flavors of the tofu and sesame seeds.
  • Green Onions: Also known as scallions, add a sharp, fresh flavor to the sesame tofu bowl, providing a burst of brightness that lifts the entire dish. Their mild onion flavor is less intense than that of regular onions, making them perfect for salads and garnishes. They add a crisp texture and a vibrant green color topping that makes the dish more visually appealing.
chopped green onions on a wooden cutting board

How to Make Sesame Crusted Tofu Bowls

Prepare the Tofu

Preheat your oven to 400°F and line a baking sheet with parchment paper. Slice the tofu into 1/2-inch thick slabs. Mix the coconut aminos, rice vinegar, maple syrup, tahini, garlic, and ginger in one shallow bowl, and the sesame seeds in another. Dip each tofu slab into the sauce, let the excess drip off, then coat with sesame seeds. Place the tofu on the prepared baking sheet and bake for 20-25 minutes until golden and crispy.

Assemble the Bowl

While the tofu is baking, prepare the salad by combining napa cabbage, cucumbers, and green onions in a large bowl. Pour the remaining sauce over the salad and toss to combine. Once the tofu is done, divide the cooked rice between four bowls, top with the salad, and place two slabs of tofu on top of each. Drizzle with any extra sauce for added flavor.

Do I Need A Tofu Press?

If you are using High Protein Super Firm Tofu you will not need to worry about pressing your tofu before baking; however, if you are using any other variation of tofu I highly suggest pressing prior to marinating and coating. If you don’t have a tofu press, you can wrap the tofu in a clean kitchen towel and place a heavy object on top for 15-20 minutes to press out the water. You may be surprised to know that even extra firm tofu should be pressed even if just for a few minutes!

Can I Pan Fry the Tofu Instead?

If you prefer a quicker cooking method, you can pan fry the tofu over medium heat until golden and crispy. This method also works well if you want to skip the oven. I should note that your sesame seeds may end up a little darker and your tofu inside will be cooled differently however the outcome will still be absolutely delicious.

Ways to Customize Your Bowls

One of the best things about this Sesame Tofu Bowl is its versatility – you can easily customize it to suit your personal preferences. For added protein, try including edamame or roasted chickpeas. If you prefer a different base, swap out jasmine rice for brown rice, quinoa, or even cauliflower rice for a low carb option. You can also mix in different vegetables, such as steamed broccoli, roasted bell peppers, or shredded carrots, to add more color and nutrients.

For extra heat, drizzle some sriracha or sprinkle red pepper flakes on top. If you’re a fan of creamy textures, a dollop of avocado or a swirl of vegan yogurt can take this bowl to the next level. The possibilities are endless, making it easy to create a meal that’s perfect for you!

How to Store Sesame Tofu

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop the tofu in the oven at 350°F for about 10 minutes, or until heated through. This recipe is great for meal prepping as it lasts well – the only issue will be trying to keep your hands off of it – this tofu is addicting!

Crispy Sesame Tofu Serving Suggestions

Serve this sesame tofu over steamed rice or noodles, with a side of steamed broccoli or a fresh cucumber salad. It’s also great in lettuce wraps or served on a variety platter for an easy lunch!

Make sure you check out these other incredible crispy tofu recipes:

Leave a comment and review below if you’ve tried this recipe!

Coconut Crusted Tofu with Mango Salsa

Rainbow Nourish Bowls with Peanut Sauce

Maple Sriracha Tofu Bowls

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Rice bowl with sesame tofu, edamame, cucumber salad, shredded carrots, and scallions
Jackie Akerberg

Ginger Sesame Tofu Rice Bowls

5 from 5 votes
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If you're looking for a rice bowl recipe that you can have on repeat, this is the one! These Ginger Sesame Tofu Rice Bowls are packed with crispy tofu, fresh veggies, and a savory sesame ginger sauce that you'll want to put on everything. It's a quick and easy high protein recipe that's meal prep-friendly, easy to customize and absolutely better than takeout!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Calories: 475

Equipment

  • stove
  • nonstick skillet

Ingredients
  

Rice Bowl Ingredients
  • 1 cup jasmine rice
  • 16 oz high protein super firm tofu, crumbled
  • 2 Persian cucumbers, thinly sliced
  • 1 tbsp rice vinegar
  • 1 tbsp coconut aminos, soy sauce or tamari
  • 1 tbsp maple syrup
  • ½ tsp Korean chili powder
  • ⅛ tsp sea salt
  • 1 cup frozen shelled edamame, thawed
  • 1 large carrot, julienned
  • 2 green onions, chopped
  • 1 tbsp toasted sesame seeds
Ginger Sesame Sauce Ingredients
  • ⅓ cup warm water
  • 1 tbsp vegan “chicken” bouillon
  • 1 tbsp rice vinegar
  • 3 tbsp coconut aminos, soy sauce or tamari
  • 3 garlic cloves, minced
  • 2 tbsp fresh ginger, minced
  • 3 tbsp maple syrup
  • 1 tbsp sriracha
  • 1 tbsp sesame seeds
  • 3 tbsp tahini
  • 1 tbsp tapioca flour + 3 tbsp water to make slurry*
  • salt, to taste

Method
 

  1. Cook the rice according to package.
  2. Heat a large non stick skillet over medium high heat and add the crumbled tofu with a splash of water or cooking oil to coat the skillet. Cook for 10-15 minutes until golden and crispy, stirring occasionally and deglazing with a splash of water as needed.
  3. Prepare the sauce by adding all ingredients except tapioca flour slurry to a glass or bowl. Stir to combine. Pour over the crispy tofu, reducing heat to medium low, and stir to coat. Combine the tapioca flour and water in a glass and slowly add to the tofu mixture to thicken. Season with salt.
  4. Prepare the cucumbers by adding them to a bowl with the vinegar, coconut aminos, chili powder and sea salt. Toss to combine.
  5. Assemble bowls by adding a base of rice, topping with the cucumber salad, edamame and carrots. Top with the saucy tofu mixture and sprinkle with green onions and sesame seeds.

Notes

*Can sub tapioca flour for arrowroot powder or cornstarch

Nutrition

Serving 1servingCalories 475kcalCarbohydrates 71gProtein 19gFat 13gSaturated Fat 2gPolyunsaturated Fat 5gMonounsaturated Fat 4gSodium 1224mgPotassium 650mgFiber 4gSugar 16gVitamin A 2724IUVitamin C 7mgCalcium 176mgIron 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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3 Responses

  1. 5 stars
    I made this recipe for supper tonight. The dressing is fabulous and I love how crispy the tofu was coming out of the oven. Next time I will marinate the tofu overnight to allow the flavours to soak into the tofu. I found that just dipping the tofu in the sauce did not provide much flavour to the tofu. Covering with the sesame seeds was a gamechanger though. I really enjoyed that texture. I love the simplicity of this recipe and will definitely give it another try.

    Reply

  2. 4 stars
    I had to substitute a few ingredients but I still loved it. It is easy and quick to make, the portion sizes are just right and it has several different tastes which my pallet loved.
    I will marinate the tofu longer next time. I think it would be hard for this to come out badly.

    Reply

    1. Hey Nancy, thanks for sharing the fact that modifying the ingredients still turned out to be a hit! Marinating tofu can be a test of patience but is certainly worthwhile! Thanks so much for sharing and rating!

      Reply
5 from 5 votes

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