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Sesame Glazed Tofu

  By Kris Giovanini  

October 26, 2015

For a marvelous meal, serve this tofu with cooked brown rice, quinoa or other whole grain over a bed of steamed kale or spinach.


1 block extra firm tofu (do not use silken and do not drain the tofu)

½ cup mirin (rice wine)

1 T tamari or soy sauce

1 tsp. toasted sesame oil

1 tsp. agave or raw sugar

1 tsp. grated ginger (we use ½ tsp. powdered)

1 tsp. grated garlic (we use ½ tsp. powdered)

1 tsp. to 1 T sriracha or sambal hot sauce (we use ½ to 1 tsp.)

2 tsp. cornstarch, whisked with 4 tsp. water

sesame seeds (white or black)


Cut the tofu into four slabs and cut each slab in half again, for a total of 8 pieces.

Heat 1 tablespoon of oil over medium-high heat and add the tofu pieces. Cover the pan. There will be popping noises - which is fine, just don’t let the tofu burn!

Cook for 5 to 10 minutes checking occasionally to ensure that the tofu is not burning.

Turn the tofu over and continue to cook another 5 to 10 minutes or until golden brown.

Meanwhile, in a small saucepan, combine the remaining ingredients EXCEPT for the cornstarch/water mixture and sesame seeds. Bring the sauce to a boil over medium heat.

Add the cornstarch/water slurry and whisk it into the sauce. Continue to cook the sauce for a few minutes until it has thickened.

Pour the sauce over the tofu and sprinkle generously with sesame seeds.

Since discovering this recipe on, it has become a favorite around here!



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