Crispy Sesame Tofu with Wild Rice
Growing up in a small suburb outside of Boston, our restaurant options were very limited. We basically had three mediocre pizza places and greasy Chinese food (the Starbucks didn’t even open until after I left for college!). Needless to say, my family didn’t eat out all that much. When we did, it was usually the same Chinese takeout: vegetable lo mein for my dad, cold peanut noodles “not spicy” for my mom, and crispy sesame chicken for my brother and me. I don’t even want to know what was in that sticky, overly sweet, fried chicken, but I’m happy to say that I’ve come up with a much healthier, crispy sesame tofu that grown-up me thinks is even better!
This crispy sesame tofu dish has lots of baby spinach, scallions, and sesame seeds. The key to getting your tofu crispy without frying is detailed in my recipe instructions below, but basically all you need to do is press your tofu to remove excess water (30 minutes is ideal), then coat it in a bit of cornstarch before baking and sautéing in sesame sauce. And that sesame sauce! It’s a 5-ingredient mix of tamari (or soy sauce), rice vinegar, maple syrup, sesame oil, and cornstarch. The addition of cornstarch helps create that thick, semi-sticky factor that coats the crispy tofu and takes it into better-than-takeout territory.
You could totally serve your sesame tofu and greens over classic white or brown rice; lately I’ve been into using wild rice that I’ve cooked in vegetable broth instead of water. Not only does wild rice have that addictive chew factor happening, the veggie broth makes it extra flavorful too.
Crispy Sesame Tofu with Wild Rice
Crispy Sesame Tofu with Wild Rice
Serves: 2 generously
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Healthy Crispy Sesame Tofu with baby spinach, scallions and lots of sesame seeds, served over chewy wild rice. This easy vegan and gluten-free recipe is so much better than takeout!
Cuisine: Gluten Free, Vegan Servings: 2 generously
Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hour
Healthy Crispy Sesame Tofu with baby spinach, scallions and lots of sesame seeds, served over chewy wild rice. This easy vegan and gluten-free recipe is so much better than takeout!
Instructions
- Make the rice: Add the wild rice and vegetable broth to a medium saucepan. Bring to a boil, uncovered, over high heat. Once boiling, reduce the heat to a simmer, cover, and cook according to package instructions (about 35 minutes) until tender and chewy.
- While the rice cooks, bake the tofu: Preheat the oven to 450° F. Line a large baking sheet with parchment paper. In a medium bowl, gently toss the tofu, avocado oil, tamari, and cornstarch together. Arrange in an even layer on the baking sheet, leaving space around each piece of tofu to allow it to crisp up. Bake for 25-30 minutes, rotating the pan halfway through.
- While the tofu bakes, prepare the sesame sauce: In a small bowl, whisk together the tamari, rice vinegar, maple syrup, sesame oil, cornstarch, and cold water.
- Make the sesame tofu: Heat a large non-stick skillet over medium heat. Add the prepared sesame sauce and bring to a low boil for 30 seconds, stirring constantly. Reduce the heat to a simmer and add the tofu and baby spinach, stirring every so often to coat them in the sauce. Cook until the spinach has wilted, about 2 minutes. Stir in the sliced scallions and sesame seeds.
- To serve: Divide the wild rice between plates or bowls. Top with crispy sesame tofu.
Notes [1]
Normally I only press my tofu for 5-10 minutes, but for this recipe it’s best if you can press it for 30 minutes to remove as much water as possible. This helps it get extra crispy when you bake it. I use this inexpensive tofu press.
Copyright © 2020 Amanda Maguire for Pickles & Honey
This looks incredible Amanda! I grew up in a small town and we STILL don’t have a Starbucks. lol Chinese food is my weakness, so I can’t wait to make your sesame tofu. It looks super crispy and perfect!!
Thanks, Sharon! I sort of gave up on going out for Chinese food because it tends to be such a grease bomb. This meal totally hits the spot though AND it won’t put you into a food coma. 🙂
Cannot wait to try this!
I hope you love it!
This looks absolutely delicious! I love the sound of that sesame sauce 🙂
Thanks, Sarah! <3 The sesame sauce is SO good with the tofu—very reminiscent of Chinese takeout. 🙂
Making this for dinner tonight! Thanks for saving me from ordering in. 🙂
Yay! 🙂
Yaesssss this looks awesome, thanks for sharing! Hope that pregnancy is easy!
Thank you, Kim! The 2nd trimester has been treating me well so far. 🙂
This looks so yummy! Could you sub tapioca or arrowroot for the corn starch? (I’m allergic to corn)
I think that should work! I would probably try arrowroot. 🙂
Thanks for this recipe Amanda; it made for a delicious dinner!
I’m so happy you enjoyed the sesame tofu, Sue!
I made this for breakfast before work today. It is easy and I had all items on hand except I had to sub kale for spinach. I also eliminated the oil and the dish was perfect.
I ate some for breakfast and now have dinner in my fridge to reheat tonight. (I miss your cooking on the road recipes but understand it is hard to travel w a baby. )
I love that you made this for breakfast! (and have leftovers for dinner) I’m all for savory breakfasts. 🙂 Even leaving the house at all is hard with a baby! lol I hope we’ll be able to travel again soon…Aaron and I are both in need of a change of scenery.
I have a gorgeous photo of this dish, which I made tonight for dinner, but I’m not on social media. 🙁 This was my third Pickles & Honey dish and my fav so far! I’m also new to tofu, and used the towel method after freezing the tofu and loved how it turned out. Didn’t have wild rice, but brown rice cooked in veggie broth was a nice, rich complement to the sweetness of the sauce! Definitely recommend this dish for a lovely dinner for two. I love your beautiful site!
Thank you so much for sharing a photo with me! It looks perfect! I love the substitutions you made and your method for preparing the tofu. Freezing it gives it such a great texture! 🙂