Baked Sesame Tofu Sticks (Video)
Baked Sesame Tofu is made into sticks and served with a tasty peanut butter and tahini sauce that’s so delicious! And some readers tell me that even the kids will gobble these up.
PIN Baked Sesame Tofu Sticks to try them later!
Even in families who are committed to plant-based meals, I’m guessing tofu can be a tough sell sometimes. And the idea of convincing people who think they don’t like tofu to try it as a snack might be even harder!
But don’t give up on getting your family to enjoy tofu unless you’ve tried pressed and baked tofu, because pressing out the water and baking the tofu makes it firmer and more chewy, and that should make it more appealing to people who don’t like the texture of softer tofu. And if you have a delicious peanut buttery sauce to dip those tofu sticks into, I think that makes it even better.
I tried three versions of these Baked Sesame Tofu Sticks to get one I thought was just right. The tofu sticks were delicious warm, and I even liked the leftovers that had been in the fridge for a few days!
What ingredients do you need?
- extra firm tofu
- toasted sesame seeds (affiliate link)
- Peanut Oil (affiliate link) or other high smoke-point oil
- sesame oil (affiliate link)
- soy sauce or Gluten-Free Soy Sauce (affiliate link)
- rice vinegar
- Golden Monkfruit Sweetener (affiliate link), or other sweetener of your choice
- Sriracha Sauce
- ground ginger (affiliate link), or grated fresh ginger root)
- natural peanut butter
- Tahini Sauce (affiliate link)
What makes this Baked Sesame Tofu so flavorful?
The tofu in this recipe is marinated in a mixture of sesame oil, soy sauce, rice vinegar,Golden Monkfruit Sweetener, Sriracha Sauce, and ground ginger paste (or minced ginger), which gives the tofu so much flavor.
What kind of tofu do you need for this recipe?
Extra-firm tofu will be best for this recipe where the tofu is cut into sticks after the water is pressed out.
What is Tahini Sauce?
Tahini Sauce is the ground sesame paste that’s used in middle eastern cooking, and it’s the distinctive flavor in hummus.
What if you don’t have Tahini Sauce?
The Tahini Sauce adds a lovely flavor to this sauce. But if you don’t have Tahini and don’t want to buy it for this recipe, just use more peanut butter and it will still be delicious!
How to Make Baked Sesame Tofu Sticks:
(Scroll down for complete recipe with nutritional information.)
- I used this tofu from Costco, but be sure to get extra firm tofu if you can.
- Put tofu into a colander let it drain for a few minutes.
- Then cut the tofu in half to make two thinner pieces.
- You need to press out most of the water. Lay the two pieces on a double layer of paper towels.
- Put another double layer of paper towels on top of the tofu pieces, and put something heavy (like a big cast iron pan) on top of the towel.
- Let tofu press about ten minutes (you can see how much water was pressed out.)
- Then replace with fresh towels and press again for about 10 minutes more. (Or longer is even better if you’re not in a hurry!)
- While tofu is pressing, whisk together sesame oil, soy sauce, rice vinegar, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, Sriracha Sauce (affiliate link), and ground ginger (affiliate link) or minced ginger root to make the marinade.
- Cut each piece of tofu into ten strips, about 1/2 inch wide and lay them in a large baking dish.
- Pour marinade over the tofu and let it sit 10-20 minutes to absorb the flavors.
- When tofu has marinated, sprinkle 2 tsp. toasted sesame seeds over each side.
- Brush a small baking dish with oil and lay out the tofu strips so they aren’t touching.
- Bake 20 minutes in preheated 400F/200C oven.
- While the tofu is baking, use a food processor (affiliate link) or the bowl attachment of your Immersion Blender (affiliate link) to mix together the ginger, peanut butter, Tahini sauce (or more peanut butter), soy sauce or Gluten-Free Soy Sauce (affiliate link), Golden Monkfruit Sweetener (affiliate link) or other sweetener of your choice, rice vinegar, and water to make the sauce.
- After 20 minutes the tofu will be getting lightly browned like this. Turn each piece over and put back in the oven to cook the other side, 10-20 minutes depending on how firm and browned you’d like it.
- I cooked mine about 20 minutes more, and here’s how it looked when it came out.
- Serve hot or room temperature, with Peanut Butter and Tahini Sauce for dipping.
More Tasty Tofu You Might Enjoy:
Spicy Vegan Peanut Butter Tofu with Sriracha ~ Kalyn’s Kitchen
Sesame-Crusted Tofu ~ Love and Olive Oil
Stir-Fried Tofu with Scallions, Garlic, Ginger, and Soy Sauce ~ Kalyn’s Kitchen
Baked Sesame Tofu Sticks
Baked Sesame Tofu Sticks are served with a tasty peanut butter and tahini sauce, and these are a great idea for a plant-based snack.
- 14 oz. extra firm tofu, pressed to remove water
- 4 tsp. toasted sesame seeds
- 1 tsp. peanut oil or other high smoke-point oil
- 1 T sesame oil
- 1 1/2 T soy sauce
- 1 tsp. rice vinegar
- 1 T Golden Monkfruit Sweetener (or other sweetener of your choice)
- 1 tsp. Sriracha Sauce (or more)
- 1/2 tsp. ground ginger (or grated fresh ginger root)
- 1 T ground ginger (or grated fresh ginger root)
- 2 T smooth natural peanut butter (see notes)
- 2 T Tahini Sauce (see notes)
- 3 T soy sauce (I used reduced-sodium.)
- 2 T Golden Monkfruit Sweetener (or other sweetener of your choice)
- 2 tsp. rice vinegar (not seasoned rice vinegar, which contains sugar)
- 3 T water
- Take tofu out of the package and put in a colander placed in a sink.
- Let drain for a few minutes.
- Then cut tofu in half lengthwise to make two thinner pieces.
- Put a double layer of paper towel on a cutting board, put the two tofu pieces on the towel, and top with another double layer of paper towels.
- Put a heavy object (that’s big enough to cover the tofu) on top of the paper towel and let it press water out for 10 minutes. (I used a big cast-iron frying pan.)
- After 10 minutes remove the heavy object, discard the wet towels, and press again with new double-layer paper towels on top and bottom of the tofu.
- Press about 10 minutes more, or longer is even better if you’re not in a hurry!
- While tofu is pressing, whisk together the sesame oil, soy sauce, rice vinegar, Golden Monkfruit Sweetener (affiliate link), Sriracha Sauce (affiliate link), and ground ginger (affiliate link) to make the marinade.
- Preheat oven to 400F/200C.
- Cut each pressed tofu piece into about 10 strips, each about 1/2 inch wide.
- Lay the tofu strips larger cut side down in a flat baking dish.
- Pour the marinade over tofu, brushing and turning if needed to make sure all sides are covered.
- Let tofu marinate 20 minutes.
- Then sprinkle 2 tsp. toasted sesame seeds over the tofu pieces; turn and sprinkle the other 2 tsp. sesame seeds over the other side.
- Spray or brush a small baking sheet with peanut oil (or other high smoke-point oil.)
- Lay tofu strips on the baking sheet, taking care not to knock off the sesame seeds.
- Bake tofu 20 minutes on first side.
- Turn carefully and bake 10-20 minutes more, depending on how browned and crisp you’d like it.
- While tofu bakes use a food processor (affiliate link) or the bowl attachment of your Immersion Blender (affiliate link) to mix together the ground ginger, peanut butter, Tahini Sauce (affiliate link), soy sauce, Golden Monkfruit Sweetener (affiliate link), rice vinegar, and water to make the sauce. (I’d start with the smaller amount of sweetener and taste to see if you’d like it a little sweeter.)
- Serve tofu hot, with sauce for dipping.
- I was surprised that this was still pretty tasty after it has been in the fridge for a couple of days, although it’s better when it’s freshly made and still hot.
Use peanut butter without added sugar, such as Adams 100% Natural Peanut Butter (affiliate link) for low-carb or for the original South Beach Diet. If you don’t have Tahini, use 2 T more peanut butter.
I used to make this with agave nectar, but now I'd use Golden Monkfruit Sweetener (affiliate link). Use any sweetener you prefer.
This recipe combines ideas from several recipes spotted in cookbooks, but the original idea came from a sesame tofu recipe in Power Foods.
Amount Per Serving: Calories: 283Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 1063mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 15g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With approved sweetener, this Baked Sesame Tofu will work for low-carb diet plans. Tofu is a good low-glycemic choice for any phase of the South Beach Diet, but for Phase One limit to 1/2 cup serving size.
Find More Recipes Like This One:
Use Appetizers to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest or on Facebook to see all the good recipes I’m sharing there.
35 Comments on “Baked Sesame Tofu Sticks (Video)”
My husband and I both liked these but they were a flop with 3 out of 4 of my kids. They didn’t even like the peanut butter sauce and they are peanut butter obsessed. I found the sauce a bit salty. Would probably halve the soy sauce (We used reduced sodium soy sauce) or use Bragg’s liquid aminos. We like them cold just fine. There was a lot of peanut butter sauce. We used less than half, probably more like a quarter. I’m sure my husband will find a creative way to use the leftover sauce.
Still on the lookout for tofu recipes my kids will eat…
Sorry to hear it was not a hit with the kids, but glad you enjoyed! Maybe cut the sauce in half next time if you don’t like a lot of sauce. I am a bit sauce-obsessed!
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Hello! Wondering if these taste any good the next day? Hahah. I don't think I could ever sell my boyfriend on the idea, but this might be something I could eat for lunch alongside a salad? Could I make it Monday and eat for a couple days? Or is this totally an "eat while fresh" kind of thing?
I talked about that at the end of the recipe; it's not bad cold but best when freshly made.
I made just the marinated tofu sticks tonight (I made my own Thai sweet chili sauce and was dying to have something to dip in it). These tofu sticks were perfect. I was actually surprised how good it was. I'm not a very good cook. 🙂 I will try your sauce sometime soon though; it looks delicious.
So glad you enjoyed the tofu; I think Thai Sweet Chili Sauce sounds great with this!
Thank you for this great recipe! I've made it several times, as my 7-year-old son frequently requests it!
How fun to hear that, thanks!
Glad you liked it! And I love it when people are able to sub ingredients they have on hand and make it work!
These are very good. I used balsamic vinegar and maple syrup, because that's all we had, and no tahini. Everything was delicious, and something I'll definitely make again.
Glad you liked it. I'm curious if you used the reduced-sodium soy sauce. I really like that
I used this recipe tonight for dinner and I'm really happy with it! I cooked some jasmine rice with froze stir fry vegetables and doubled the sauce and mixed it in. I cubed the tofu and mixed it all together – yum. I thought it was a bit salty, so I'll do 1.5 times the soy sauce instead of double the soy sauce next time.
Yes you can definitely marinate the tofu longer. I'd keep it in the fridge, covered with something.
This looks so great! Can any of this be made in advance? For example, can I marinate the tofu for longer (1-2 hours instead of 10-20 minutes)? I want to make this for snacks after an outing, and would love to just stick it in the oven when we get back home.