This sesame garlic tofu is one of those recipes for a quick high protein. meatless dinner. It takes about 30 minutes and comes together with simple ingredients I almost always have on hand.

The tofu is crispy, the sauce is sticky and garlicky, and it’s got just enough heat to keep things interesting.

I usually make a healthy vegan bowl, with some sauerkraut, couscous, quinoa or brown rice orzo and veggies. Use your favorite toppings, you can't go wrong with this!

Ingredients

Baked tofu – I like to prep my baked tofu ahead of time and keep it in the fridge—it makes meals like this a breeze. If you’re in a rush, you can also pan-fry the tofu in a bit of oil until golden and crispy. Just make sure you're using extra firm tofu that’s been pressed well.
Jalapeño – I remove the seeds and white membrane to keep the heat mild. If you love spice, leave a few in! You can also swap for chili paste if that’s what you have.
Red onion – Adds sweetness and color. I like using red for the contrast, but yellow or white onions work too.
Garlic – Always fresh, it makes all the difference. I always use more than I think I need because it’s just that good here!
Soy sauce – I usually go with low-sodium so I can control the saltiness. Tamari works if you need it gluten-free.
Honey – A touch of sweetness helps mellow the spice and round out the garlic. Use agave or maple syrup for a vegan option.
Red chili flakes – I love the heat, but feel free to dial it back (or skip it entirely) if you're cooking for kids.
Cornstarch – Helps the sauce thicken and stick to the tofu. You only need a little, but it makes a huge difference. Arrowroot or tapioca starch work too.

📋 You can find the full ingredient list in the Recipe Card below the article.

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How To Make Garlic Tofu

Cook the tofu: Use baked tofu or pan-fry extra firm tofu in a bit of oil until golden and crispy. Set aside.
Mix the sauce: In a small bowl, whisk together soy sauce, water, honey (or agave), red chili flakes, vinegar, and cornstarch. Set aside.
Sauté the aromatics: In a skillet, heat a drizzle of oil over medium heat. Add diced red onion and jalapeño. Sauté for 2–3 minutes, until soft and fragrant.
Add the garlic: Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Add the sauce: Pour the sauce into the skillet and let it bubble for 1–2 minutes, stirring often, until it thickens.
Toss in the tofu: Add the tofu and gently stir to coat it in the sauce. Let it simmer for another minute to soak in the flavor.
Serve: Garnish with sliced green onions and serve warm over rice, noodles, salad, or veggies. That night I served them with fermented red cabbage, radishes, mixed salad, hot peppers and lots of green onions.

Tips

Press your tofu – I know it’s tempting to skip this step, but trust me—it’s worth it. The drier your tofu, the crispier it gets.
Don’t skip the cornstarch – It gives the tofu that nice golden crust and helps the sauce cling better.
Use extra-firm tofu – Anything softer will fall apart in the pan. I’ve learned this the hard way!
Pan-fried vs. baked – I bake tofu when I’m meal-prepping or don’t want to babysit the stove. But if I’m in a rush or craving that crispy outside, I go for a quick pan-fry.
Double the sauce – If you’re a sauce-lover like me, go ahead and double it. It’s great over rice or veggies and soaks in beautifully.
Don’t overcook the garlic – Garlic burns fast and turns bitter. I watch it closely and add it just after the onions are soft.
Switch up the veggies – I sometimes throw in chopped broccoli, bell peppers, or snow peas if I have them around. It turns this into a full meal in one pan.

Storing Leftovers

To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
To Reheat. Reheat in a skillet with a splash of water, or microwave in short bursts until warmed through.
Meal Prep Friendly. You can make the tofu and sauce ahead of time. Keep them separate and just reheat and combine when you're ready.

More Tofu Ideas

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Recipe Card

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.