For an easy weeknight dinner, look no further than this garlic sesame tofu! It’s so easy to make, requires only 10 minutes of prep time and is completely vegan and gluten free.

Prep: 10minutes mins. Cook: 30minutes mins Total: 40minutes mins4

Ingredients

Tofu

• ▢1 tablespoon soy sauce or tamari
• ▢1 14 ounce block extra firm tofu
• ▢1 tablespoon corn starch
• ▢3 tablespoons breadcrumbs I used gluten free

Sauce

• ▢⅓ cup low sodium soy sauce or tamari
• ▢2 teaspoon toasted sesame oil
• ▢1 tablespoon rice vinegar
• ▢2-3 tablespoons honey or maple syrup
• ▢1 tablespoon corn starch
• ▢4 tablespoons water divided
• ▢5 cloves garlic
• ▢1 tablespoon olive oil

Instructions

• Preheat the oven to 400 Fahrenheit. 
• Drain the excess liquid from the tofu and dry it off with a towel*. 
• Cut into 1 inch cubes and add to a large bowl. Toss with the soy sauce.
• Toss with the cornstarch, then the breadcrumbs until all pieces are evenly coated. 
• Add to the baking tray and bake for 30-35 minutes or until golden brown.
• During the final 10 minutes, prep the sauce.
• Mince the garlic and saute with 1 tbsp neutral oil in a small saute pan for 2-3 minutes or until lightly browned.
• Add in the soy sauce, honey or maple syrup, rice vinegar, 2 tbsp of water and sesame oil.
• Whisk together the cornstarch and other 2 tbsp of water in a bowl and add to the pan. 
• Heat over low heat for 3-5 minutes or until the sauce bubbles and thickens. 
• When the tofu is done, toss with the sauce. Serve over rice with steamed broccoli or enjoy as is!

Notes

If you have a tofu press or extra time on your hands, definitely press the tofu, but it is not necessary for this recipe. It will make it crispier, but you can easily skip it!

I always use low sodium soy sauce, if you use regular soy sauce you may want to add a bit of water to the sauce so the saltiness isn’t overpowering.