Crispy sesame baked tofu from Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking (page 270) by Nisha Vora

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Accompaniments: Lemongrass ginger rice; Collard greens with sesame-miso cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute arrowroot powder for potato starch.

  • jeannette_8sseqb on April 06, 2026

    Really great flavor! My tofu ended up slightly over baked, despite following the instructions for the smaller cubes. Next time, maybe 18 minutes instead of 20.

  • tacoquokka on March 04, 2026

    Easy baked tofu with a nice crunch from the panko and toasted sesame seeds. Halved the maple syrup as suggested here, and that was a good change. My tofu pieces were twice the size of the recipe, but still worked really well.

  • breakthroughc on March 03, 2026

    I liked this tofu and especially the texture the sesame seeds and panko added. I was not a fan of the sweetness and will omit the maple syrup next time. I did not flip and cooked for a total of 20 minutes.

  • cookingbychapter on February 09, 2026

    Not my favourite tofu, but having said that, this is only the third time I have ever eaten it.

  • emilycaj on December 16, 2025

    Fabulous, the best method for baked tofu that I've tried yet! I used sweet potato starch instead of potato starch and regular (fine) breadcrumbs instead of panko and would use both of those substitutions again. Definitely a keeper recipe.

  • yobittles on September 07, 2025

    So good and crispy, but a little sweet! I would halve or quarter the maple syrup next time.

  • Meags on January 28, 2025

    Fantastic!! Easy and delicious!

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