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A chopstick holds a single bite over a bowl of sesame tofu.

Vegan Sesame Tofu

You'll love this delicious Vegan Sesame Tofu served over rice, cauliflower rice, or noodles. It has a sticky sauce, but is a nice low-carb option for vegans!
Course Main Course
Cuisine Asian
Keyword Vegan Sesame Tofu
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings 4
Calories 302kcal
Author Marly



Sesame Sauce:

  • 2 tablespoons sesame oil
  • 1 clove garlic minced
  • 1 cup vegetable broth
  • 2 tablespoons rice vinegar
  • 2 tablespoons cornstarch
  • 1/4 cup tamari (or soy sauce)
  • 1/2 teaspoon dried ginger
  • 1/4 cup agave nectar
  • 2 tablespoons ketchup
  • 1 teaspoon chili sauce

Fried Tofu

  • 15 ounce package extra firm tofu
  • 2 tablespoon cornstarch
  • 2 tablespoons vegetable oil


  • 2 tablespoons sesame seeds
  • 2 tablespoons chopped green onions


For the Sesame Sauce

  • Add the sesame oil to a saucepan over medium-low heat. Add the garlic and simmer until fragrant, about 2 - 3 minutes.
  • Combine the remaining sauce ingredients in a bowl and stir until the cornstarch is dissolved. Pour and stir the sauce into the saucepan with the garlic. Stir frequently because the sauce will thicken quickly. Reduce heat to low and keep warm while you prepare te tofu.

For the Fried Tofu

  • Remove tofu from its package and press it to drain out extra moisture. Either use a tofu press or wrap in a kitchen towel and place something heavy like a can of beans over the top for 30 minutes or more. Once pressed, cut tofu into 1/2-inch cubes and pat dry with a paper towel.
  • Dredge tofu through the cornstarch, making sure each piece is coated. 
  • Heat a skillet over medium heat. Add oil then the tofu pieces (use tongs to prevent oil from splattering). Cook tofu until golden brown and then turn and cook on the other sides. 

To Serve

  • To serve, arrange tofu on a platter and drizzle with sauce. Serve with rice, cauliflower rice, low carb noodles, steamed broccoli and your favorite vegetables. Sprinkle with sesame seeds


To keep this recipe low carb, serve over cauliflower rice and/or low carb noodles (such as zucchini noodles or bean noodles).
This recipe uses agar agar flakes to keep carbs low. If you are not worried about carbs, feel free to substitute agar agar flakes with 1 tablespoon cornstarch. 


Calories: 302kcal | Carbohydrates: 25g | Protein: 10g | Fat: 18g | Saturated Fat: 7g | Sodium: 1199mg | Potassium: 237mg | Fiber: 1g | Sugar: 13g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg