Sticky Sesame Tofu by School Night Vegan

Name: Sticky Sesame Tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 400 g extra firm tofu (sliced into 2cm cubes); 2 tbsp cornstarch; 1 tsp fine sea salt; 1/2 tsp ground black pepper; 2 tbsp toasted sesame oil; 4 cloves garlic (minced); 100 ml low sodium soy sauce (or sub for tamari); 2 tbsp water; 60 g soft light brown sugar; 2 tbsp rice vinegar (or sub for white wine vinegar or lemon juice); 1 tbsp toasted sesame seeds; 2 spring onions (finely sliced); Cooked rice and steamed broccoli (to serve)

Publised on 04/05/2026. Last Updated on 04/05/2026 by Richard

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Crispy pan-fried tofu cubes tossed in a sweet, sticky sesame tofu sauce — ready in 30 minutes for an easy vegan dinner.

sticky sesame tofu with brown rice and steamed broccoli

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Why You’ll Love Marry Me Tofu
Difficulty Level: 🥑
Ingredients You’ll Need
How to Make Sticky Sesame Tofu
What Type of Tofu Should I Use?
Sticky Sesame Tofu FAQs
Sticky Sesame Tofu

Why You’ll Love Marry Me Tofu

Sticky Sesame Tofu is the kind of recipe that makes you question why you ever bothered ordering a takeaway. We're talking golden, crispy tofu cubes drenched in a glossy, sweet and sticky sauce that clings to every single edge and corner. The sauce hits all the right notes — deep, savoury umami, a gentle tang from the rice vinegar, and a sweetness from the brown sugar that caramelises beautifully in the pan.

Top it with toasted sesame seeds and sliced spring onions, pile it over a bowl of fluffy rice with a side of steamed broccoli, and you've got yourself a seriously impressive dinner in about 30 minutes.

The origin story of this recipe is genuinely embarrassing. I was standing in my kitchen at about 7pm on a Tuesday, having completely forgotten to defrost anything for dinner. I'd just come back from the gym, and I was hangry in the most dangerous possible way.

I spotted a block of extra firm tofu sitting in the fridge, looking a bit sorry for itself, and basically threw everything I could find at it — soy sauce, sesame oil, garlic, brown sugar — and hoped for the best.

I've been making it every other week since. It's now firmly in the School Night Vegan hall of fame alongside my Korean BBQ Tofu and my Sriracha Tofu. If you're a fan of either of those, you're going to love this one.

Sticky sesame tofu in a bowl with brown rice and broccoli

Difficulty Level: 🥑

This one is genuinely easy. Beginner friendly, but with enough technique to feel like you've actually cooked something proper.

The most "difficult" part is getting the tofu nice and crispy before the sauce goes in — which really just means not touching it too much once it hits the pan (I know, I know, it's hard).

If you've made any of my other pan-fried tofu recipes before, this sticky sesame tofu gonna feel like a walk in the park.

Ingredients You’ll Need

The full recipe with exact quantities is in the recipe card at the bottom of the page — so if you're in a rush, scroll on down! For everyone else, here's a quick rundown of what goes into this Sticky Sesame Tofu and why each ingredient earns its place.

Extra firm tofu — The only tofu for this job. Extra firm tofu (or super firm tofu if you can get it) holds its shape during frying and gets properly crispy on the outside while staying soft on the inside.
Cornstarch — The not-so-secret weapon. Tossing the tofu in cornstarch before frying creates an incredibly crispy exterior that holds up brilliantly when the sauce goes in.
Toasted sesame oil — I use it twice: once to fry the tofu and once in the sauce. It brings that deep, nutty sesame flavour that's absolutely non-negotiable here.
Fresh garlic — Added at the end of frying, just before the sauce goes in. A brief fry makes it sweet and fragrant rather than sharp and raw.

Soy sauce — The savoury backbone of the sauce and the main source of umami depth. Need it gluten-free? Swap for tamari or coconut aminos — both work brilliantly.
Brown sugar — Soft light brown sugar creates that gorgeous caramelised stickiness. It also beautifully balances the saltiness of the soy sauce.
Rice vinegar — Just a small amount, but it adds a gentle sharpness that stops the sauce tasting like pudding. You can use white wine vinegar or lemon juice in a pinch.
Toasted sesame seeds and spring onions — Technically "garnish" but I'd argue they're essential. Sesame seeds add crunch and more nutty sesame flavour; spring onions (also known as scallions) add freshness and colour.

How to Make Sticky Sesame Tofu

There are a few method notes in the recipe card below worth checking, but here's the overall process in four simple steps.

Fry the tofu. Toss it in cornstarch, salt and pepper until every piece is well coated. Fry the tofu in a single layer for 10–12 minutes, turning occasionally, until you've got gorgeous golden brown tofu all over. Patience is key here — don't rush it.

Make the sauce. While the tofu is frying, whisk together the soy sauce, water, brown sugar and rice vinegar in a small bowl. That's it — the sauce comes together in about 30 seconds and it's ready to go whenever the tofu is done.

Step three of this recipe: Combine in the frying pan

Combine in the pan. Once the tofu is crispy, reduce the heat and add a second glug of sesame oil along with the fresh garlic. Fry for 30 seconds, then pour in the sauce. Cook until the sauce has thickened into a glossy, sticky glaze and every piece of tofu is beautifully coated.

Step four of this recipe: Serve and garnish

Garnish and serve. Stir through the toasted sesame seeds and scatter over the sliced spring onions. Serve immediately over rice with steamed broccoli on the side. This Sticky Sesame Tofu is best eaten straight away — see the leftovers section below if you're planning ahead.

What Type of Tofu Should I Use?

For this Sticky Sesame Tofu, you want extra firm tofu or super firm tofu. These are essentially the same thing, just labelled differently depending on the brand. In the UK, Tofoo is the gold standard and what I reach for every time. It has very low water content, which means it gets seriously crispy in the pan without needing a full press.

If you can only find regular firm tofu, you'll need to press tofu before cooking. Use a tofu press or wrap it in a clean kitchen towel, lay it on a flat surface and put something heavy on top for at least 20 minutes. This will remove excess moisture and make a huge difference to your final result.

Do not use silken tofu. It will fall apart. I promise you.

How to Customise Sticky Sesame Tofu

The base recipe is brilliant as is, but here are four easy ways to make it your own.

Swap the sweetener. Sub the brown sugar for maple syrup, agave, or coconut sugar if you prefer. The flavour will be very slightly different but equally delicious.
Make it spicy. Add a good pinch of red pepper flakes to the sauce, or stir in a teaspoon of chilli paste. Gochujang or sriracha both work brilliantly. For the full spicy sesame experience, check out my Sriracha Tofu.
Add fresh ginger. The recipe uses garlic but no fresh ginger — adding a thumb's worth of grated fresh ginger alongside the garlic takes the sauce to a whole new level. Ginger and sesame are basically best mates. You'll find some other tofu flavour combos here in my easy tofu marinades.
Bulk it out with veggies. This makes a brilliant vegan tofu bowl or buddha bowl. Toss in some bok choy, tenderstem broccoli or sugar snap peas after the sauce has thickened. Everything gets coated in that gorgeous sticky glaze.

Sticky Sesame Tofu FAQs

Is this recipe gluten-free?

Not as written — soy sauce contains gluten. Swap it for tamari or coconut aminos and you're good to go.

Can I make the sauce ahead of time?

Yes! Whisk the sauce ingredients together up to a week in advance and keep in a jar in the fridge. Give it a good stir before using as the sugar may settle.

Why is my tofu not getting crispy?

Most likely culprits: not patting the tofu dry, not enough oil, or the heat too low. Cook over medium-high heat and resist moving the tofu around — let it sit and develop a crust before you flip it.

Whether you're a long-time tofu devotee or still a little suspicious of the stuff, make this Sticky Sesame Tofu once and it'll be in your weekly rotation forever. I genuinely promise.

If you give this Sticky Sesame Tofu a go, please snap a pic and tag @schoolnightvegan on Instagram — it genuinely makes my week seeing your creations.

And if you want to be the first to know when new recipes land, come and follow me over on Substack. See you there!