This Vegan Almond Sesame Tofu comes together in less than 30 minutes and is easy to make, so delicious, high protein and a quick plant-based dinner!


COOK TIME10 mins




CUISINEAmerican, Vegan

YIELDS3 servings



  • 10 oz block extra firm tofu
  • 1 teaspoon cornstarch
  • salt and pepper

Almond Sesame Sauce

  • 3 tablespoons (48g) creamy roasted almond butter
  • 3 tablespoons (45g) water
  • 2 tablespoons (30g) coconut aminos (this adds a touch of sweetness and is much less salty than soy sauce)
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon sesame oil (see NOTES)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cayenne (add 1/4 teaspoon for extra spicy)
  • salt
  • 1 teaspoon toasted sesame seeds


  • I used a 10 oz block of extra firm tofu, but if you end up using a 14 oz, then you may want to make 1 1/2 of the sauce recipe, so there’s plenty. Example: Instead of 3 tablespoons almond butter, it would 4 1/2 tablespoons.
  • Drain the tofu really well. I simply used several layers of paper towels to wrap up the block of tofu, set it on a plate and set a couple of heavy books on it. Let it sit at least 15 minutes. You want the tofu dry so it crisps and browns well and isn’t soggy.
  • Slice the tofu into 1/4 – 1/2 inch thick pieces. Add to a bowl.
  • Season the tofu well with salt and pepper.
  • Sprinkle the cornstarch on the tofu and stir to coat well until the cornstarch is evenly coated.
  • Add the tofu to a quality nonstick hot pan over medium heat. Using a nonstick pan, you will not need oil.
  • Cook the tofu on the first side until golden brown, as in the photos, 3-5 minutes or so. Flip and brown the other size, about a minute. Remove from the heat.
  • Make the sauce by combining all of the sauce ingredients and whisk really well. Add salt to taste, I added maybe 1/4 teaspoon.
  • The sauce should be runny, this is what we want.
  • Pour the sauce over the cooked tofu and heat on low just until warmed through and only slightly thickened. It will cook/thicken very quickly, so don’t walk away. You don’t want to overcook it or cause it to turn too thick. It should still be saucy.
  • Serve immediately. I served over rice, with green onions, alongside a sweet potato and some greens.


SESAME OIL: Now I know my recipes are oil-free and some will ask about the sesame oil. As you can see, there is only 1/2 teaspoon for the entire recipe, which is a very small amount. Even with that small amount, it imparts a lot of flavor. Sesame oil is the one oil I make an exception for with recipes because the flavor is so incredible and imparts SO much flavor that you just don’t get from tahini. So, that is why I used it here. TOFU: I used the Hodo brand. Extra firm. I love this brand because it truly is the most firm I’ve ever bought, doesn’t fall apart. It also has VERY little water in it, which I love, because I find just a quick pat of a paper towel is all it needs. Other brands, you need to follow the draining directions, so it’s dried out.