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Sweet Sesame Tofu

This week I played around with tofu and came up with this Sweet Sesame Tofu recipe! Most of the sesame tofu recipes I come across apply the marinade after the tofu is cooked, and so I wanted to see how things would turn out if I cooked the recipe with the marinade already soaked in. The results were everything! You can add this tofu to rice, salads, or sandwiches, or you can enjoy it on its own as an appetizer.

I know that tofu can seem foreign for those of you new to the tofu world, but I’m here to settle all of your burning questions.  Tofu is made from curdled soy milk that the water has been removed from.  It tends to be fairly bland so it is great to marinate and flexible for whatever flavors you want to add. Tofu tends to have a meat like taste that many people like.  It is a great source of protein from that soy and provides a healthy dose of calcium and manganese.  Have some fun and play around with different flavors for your tofu!

IMG_1224This recipe begins by cutting the tofu into small rectangular pieces and placing them into a bowl.  In a separate bowl, combine maple syrup, sesame seed oil, white rice vinegar, soy sauce, garlic powder, and red pepper flakes.  Pour this mixture onto your tofu and let it marinate for 1-2 hours or even overnight.  Then using a non-stick pan, cook the tofu on high heat for 4-5 minutes until each side is a deep brown color.  Finally, sprinkle with sesame seeds and enjoy!

Pair this tofu with a side of greens or some brown rice! The sesame flavor goes great on a salad with some carrots and cucumbers. Do you guys usually eat tofu? Let us know how you like our version in the comments below! xo

Sweet Sesame Tofu
Total Time
1 hr 5 mins
  • 1 block of firm tofu pressed
For the marinade
  • 1/8 cup of maple syrup
  • 1 tablespoon of sesame seed oil
  • 1 teaspoon of white rice vinegar
  • 1 teaspoon of soy sauce
  • 1 teaspoon of garlic powder
  • 1 teaspoon of red pepper flakes
  1. Cut the tofu into small rectangular pieces, about 1/2″ thick. Place into a bowl.
  2. Mix all the ingredients for the marinade together in a separate bowl, and pour onto the tofu.
  3. Allow to soak for 1-2 hours, or overnight.
  4. Using a non-stick pan (or a non-stick spray), cook the tofu on high heat for 4-5 minutes on each side, until a deep brown color is reached.
  5. Option: Sprinkle with toasted sesame seeds. Enjoy!
Recipe Notes

You can add this tofu to rice, salads, or sandwiches, or you can enjoy it on its own as an appetizer.

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7 Comments on Sweet Sesame Tofu

  1. Avatar
    October 23, 2015 at 4:38 am (5 years ago)

    How many servings does this make?

    • Wendy
      October 30, 2015 at 1:38 pm (5 years ago)

      4 🙂

  2. Avatar
    November 27, 2015 at 7:35 pm (5 years ago)

    wow, these looks good, I tried the tofu scrambled, mmm good, and then I make orange tofu Chinese style and the next day I marinate the tofu in soy sauce, it was good. I have a half a block left, so I am going to try this recipe.

    • Wendy
      November 27, 2015 at 8:14 pm (5 years ago)

      That sounds so good!

  3. Avatar
    November 30, 2015 at 3:14 am (5 years ago)

    Well. tonight , I made the Sesame tofu squares and it was soo good. Thanks for another great dish.

  4. Avatar
    April 27, 2016 at 9:53 pm (4 years ago)

    I’m making this recipe for the second time tonight. It tastes so amazing with brown rice and black beans. kinda like a mini protein power bowl. thanks so much for sharing 🙂

  5. Avatar
    August 7, 2016 at 11:44 pm (4 years ago)

    I always marinate my tofu before cooking…I didn’t realize people mostly did it the other way around, lol. I did stumble on a sort of ‘quick marinade’ a few months ago, though, while looking for a way to emulate our favorite taco place’s Nashville Hot Tofu tacos. Essentially, you bring enough liquid (water or veg broth) to a simmer and add the seasonings/flavors you like to the hot liquid. Then toss in your already pressed tofu that’s at least been sliced into thinner sheets (or into its final shape, if you feel like fishing out lots of small cubes), let it soak for 5-15min, pull it out, re-press it just a little, and dang, it’s some of the most flavorful tofu ever! When I’m doing a little gluttony and frying our tofu for the aforementioned tacos, I mix in a little salt, a lot of Valentina hot sauce, cayenne, agave or honey, and a little cracked pepper to the soak liquid. I sometimes use this method when I’m baking off tofu to keep on hand for salad and grain bowls, too, though I use more Asian flavors in that case.


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