This Crispy Sesame crusted Tofu is Quick and super delicious! Tofu cubes are tossed within the peanut sauce then coated in sesame seeds and baked until crispy. Serve over greens wearing peanut sauce, in a wrap or over noodles! Peanut-free & soy-free version included.
I’ve developed a full-blown obsession with these sesame-coated tofu bowls!
I don’t know whether it’s the nutty, crunchy sesame-crusted baked tofu that does it for me or the totally addictive peanut sauce…it’s most definitely the mixture of each because I might not wish to do with none of those additions.
I like that the sesame-crusted tofu is baked within the oven and seems super crispy without having so as to add any flour or breadcrumbs the to coating.
Before coating the tofu in sesame, we toss the tofu cubes in a few of our peanut sauce to permit the seeds to follow them properly. This works way higher than egg wash AND adds a bunch of flavor to our baked tofu.
These bowls are perfect for meal prep and the spicy peanut dressing keeps within the fridge for an entire week.
More bowl recipes:
Berbere Chickpea Bowl
Vietnamese Inspired Caramelized Pork Bowls with Lentils
Vegan Pizza Bowl
Spicy Maple Mustard Tofu Bowl with Sweet Potatoes
Cajun Roasted Vegetable Bowl with Garlic Sauce
26 Vegan Bowl Recipes
Print Recipe
Sesame Tofu Bowl with Peanut Sauce
These Sesame Tofu Bowls with Peanut Sauce are a real lifesaver come time for supper! Tofu cubes are tossed in peanut sauce then coated in sesame seeds and baked until crispy. Serve over greens wearing peanut sauce, in a wrap or over noodles! Options for Soyfree and peanut-free included
Servings: 4
Calories: 275kcal
Ingredients
For the peanut sauce:
- 1/4 cup (64.5 g) smooth peanut butter
- 1 tablespoon soy sauce or use tamari for gluten-free
- 1 teaspoon toasted sesame oil
- 1 tablespoon sambal oelek or other Asian chili sauce or use Gochujang
- 2 teaspoons maple syrup
- 1 teaspoon ginger garlic paste or use minced ginger garlic plus 1/2 tsp lime juice
- 1/4 cup (60 ml) hot water
For the tofu:
- 14 oz (396.89 g) firm or extra firm tofu, pressed for no less than quarter-hour
- 1/4 cup (59.15 g) of the peanut sauce from above
- 1 tablespoon cornstarch or tapioca starch
- 1/4 cup white sesame seeds
- 3 tablespoons black sesame seeds
For the bowl:
- Greens of alternative or lettuce
- 1 bell pepper thinly sliced
- 1 cup Cucumber or carrots thinly sliced
- Optional additions: Pickled radish or cucumber, Other crunchy veggies
- Chopped peanuts optional
Instructions
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Make the peanut sauce; In a medium bowl add all of the peanut sauce ingredients and blend very well until combined and put aside. Add more hot water a tbsp at a time if needed to make a drizzle-able sauce. (You may also mix them in a small blender. If using a blender, you may add whole garlic clove and 1/4 inch ginger as an alternative of mincing)
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Make Sesame Tofu: Press the tofu when you haven’t already then cut it into rectangles or squares. In a small bowl add 1/4 cup of the prepared peanut sauce and the cornstarch and blend very well.
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Add the tofu to the sauce and ensure that all the perimeters are coated.
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In one other shallow bowl add the sesame seeds and transfer the coated tofu to the sesame seeds bowl to coat on all sides or simply the highest and sides. Repeat with all of the tofu slices. You would possibly need more sesame seeds depending on the scale of the tofu slices.
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Place the coated tofu on a parchment paper-lined baking sheet. Preheat your oven to 400ºF (205ºC). Bake the tofu within the preheated oven for 20 minutes. Check on the 18-minute mark if the tofu is completed otherwise bake for 2-4 more minutes.
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Remove the tofu from the oven and put aside.
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Prepare your bowl by adding the greens, sliced bell peppers, cucumber, peanuts, etc as you want. Place the baked tofu within the bowl. Drizzle with peanut sauce and serve.
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To store: refrigerate the sesame tofu individually in a closed container for upto 4 days.
Notes
Make Wraps: , add some greens or lettuce to a tortilla wrap and add the tofu and other veggies of your alternative and an excellent drizzle of the peanut sauce and serve.
Peanut free: use sunflower seed butter.
Soyfree: Omit the soy sauce and add 1/4 tsp salt. Use chickpea tofu or pumpkin seed tofu. You’ll be able to see that half the tofu utilized in the photographs is greenish. It’s pumfu (pumpkin seed tofu)
Nutrition
Nutrition Facts
Sesame Tofu Bowl with Peanut Sauce
Amount Per Serving
Calories 275
Calories from Fat 162
% Every day Value*
Fat 18g28%
Saturated Fat 3g19%
Polyunsaturated Fat 8g
Monounsaturated Fat 7g
Sodium 289mg13%
Potassium 261mg7%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 4g4%
Protein 16g32%
Vitamin A 958IU19%
Vitamin C 39mg47%
Calcium 265mg27%
Iron 4mg22%
* Percent Every day Values are based on a 2000 calorie food plan.
Ingredients:
- For the tofu, I like to recommend you employ firm or extra firm tofu and we are going to must press it for no less than quarter-hour
- for the sauce, we mix smooth peanut butter with soy sauce, sesame oil, sambal oelek, ginger garlic paste, and hot water for thinning it out
- among the peanut sauce is thickened with cornstarch or tapioca starch to make the coating for the tofu
- the breading is gluten-free, made with a combination of black and white sesame seeds
- For the bowl, use your favorite greens, then bell pepper, cucumber or carrots, quinoa, and every other crunchy veggies
Suggestions:
- You may also use the tofu to make wraps, add some greens or lettuce to a tortilla wrap and add the tofu and other veggies of your alternative and an excellent drizzle of the peanut sauce and serve.
- To make it peanut free use sunflower seed butter.
- To make Soyfree: Omit the soy sauce and add 1/4 tsp salt. Use chickpea tofu or pumpkin seed tofu. You’ll be able to see within the ingredient picture below that half the tofu used is greenish since it is pumpkin seed tofu (pumfu brand)
The way to make Sesame Tofu Bowls:
Make the peanut sauce; In a medium bowl add all of the peanut sauce ingredients and blend very well until combined and put aside. Add more hot water a tbsp at a time if needed to make a drizzle-able sauce. (You may also mix them in a small blender. You’ll be able to add whole garlic clove and 1/4 inch ginger as an alternative of mincing)
Press the tofu when you haven’t already then cut it into rectangles or squares. In a small bowl add 1/4 cup of the prepared peanut sauce and the cornstarch and blend very well.
Add the tofu to the sauce and ensure that all the perimeters are coated very well.
In one other shallow bowl add the sesame seeds and transfer the coated tofu to the sesame seeds bowl to coat on all sides. Repeat with all of the tofu slices. You would possibly need more sesame seeds depending on the scale of the tofu slices.
Place the coated tofu on a parchment paper-lined baking sheet. Preheat your oven to 400ºF (205ºC).
Bake the tofu within the preheated oven for 20 minutes. Check on the 18-minute mark if the tofu is completed otherwise bake for 2-4 more minutes.
Remove the tofu from the oven and put aside.
Prepare your bowl by adding the greens, sliced bell peppers, cucumber, peanuts, etc.
Pace the cooked tofu on top of the bowl. Drizzle with peanut sauce.
Storage
Refrigerate the sesame tofu and dressing and bowl ingredients individually. Reheat the tofu within the oven or microwave. Let the cold dressing come to room temperature to make use of. Or add some hot water to the dressing, mix and use
