The Best Sticky Sesame Tofu (Gluten Free, Vegan)

Prep: 10 minutesCook: 15 minutesTotal: 25 minutes
Yield: serves 2Category: Dinners
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This sticky sesame tofu is my favourite way to make tofu and, I know I might be a little bit biased, but it really is just so good! There seems to be a split opinion when it comes to tofu and some people love it whereas others hate it. Personally, I think those who hate it just haven’t eaten good tofu! It is one of those ingredients that will either be deliciously flavoursome and crispy, like in this recipe, or bland with a squishy texture!

The first time I had amazing tofu I was in a Japanese tea house and I was instantly converted despite not really liking it before, I knew I had to try and recreate the taste and texture of the sticky soy and sesame tofu at home so this is my version. I have revised this recipe a few times and I believe I really have got it perfected, its become a staple in my house and we usually have it with a noodle bowl or my Tofu Fried Rice recipe. Alternatively, for more of a Japanese inspired dinner why not pair this with my Miso & Ginger Glazed Aubergine recipe which you can find here.

In the method I have made a note to save the bowl containing the leftover conflour as you can recycle this for the sauce, however, if you mistakenly discard it you can just add one and a half tablespoons of cornflour to the sesame oil, maple syrup and soy sauce instead. If you enjoy the flavours this tofu is marinated in you will probably also like my quick and easy 5 Minute Sesame & Soy Chopped Salad recipe which you can find here.

If you like this and fancy trying other tofu recipes why not give my Sweet & Spicy Sriracha Tofu, my Salt & Pepper Tofu, my Lemon & Dill Tofu, my Ginger Tofu or my Sweet & Sour Tofu Skewers a go!

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 1 block firm tofu (approx 300 - 400g)
  • 4 tbsp cornflour
  • 2 tbsp sesame oil (plus extra for frying)
  • 2 tbsp gluten free soya sauce
  • 2 tbsp maple syrup
  • 1/2 handful sesame seeds
  • pinch sea salt
  • pinch black pepper


  1. Drain the tofu and place on a piece of kitchen roll, using a few extra sheets of kitchen roll press down gently on top of the block of tofu and squeeze out as much excess liquid as possible. Repeat this process until the kitchen roll is just a little damp when removed instead of soaked through
  2. Using a sharp knife, slice the tofu into bitesize cubes roughly half an inch in diameter
  3. Place the cubes of tofu in a large mixing bowl and add the cornflour, salt and pepper. Mix well, pressing the cornflour into the tofu cubes until each one is completely coated
  4. Heat some sesame oil in a frying pan and transfer the tofu into it, do not discard the bowl containing any remaining cornflour
  5. Fry the tofu over a high heat until each side is golden brown, taking care to turn them frequently so they do not burn
  6. Add two tablespoons of sesame oil, maple syrup and soya sauce to the bowl containing the remaining cornflour and mix well until combined
  7. Reduce the heat and pour the sauce over the tofu, mixing well to ensure the sauce coats each piece
  8. Remove from the heat and add the sesame seeds, toss the tofu in them before serving


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