This sticky sesame tofu recipe combines cornstarch-coated crispy pan-fried tofu tossed in a mouthwatering, sweet, savory, tangy sesame sauce!  A delicious gluten-free, vegan protein for noodles, stir-fries, and more!

 Ingredients For the Tofu: – 4 tablespoons of soy sauce – 4 tablespoons of cornstarch – 16 ounces of super firm tofu, cubed and pressed – 2 tablespoons of high heat oil

 Ingredients For the sauce: – ¼ C soy sauce – 2 Tbsp of cornstarch – 1 Tbsp of brown sugar – 1 Tbsp of rice vinegar – ½ lime – 2 Tbsp of sesame oil – 2 garlic cloves, minced – 2 Tbsp of minced ginger – 2 Tbsp of sesame seeds, plus more for garnish – ¼ C of sliced green onion, optional

Instructions – In a large bowl add the soy sauce, and cornstarch. Mix well and add the cubed tofu. Mix to fully coat the tofu. Set aside while you make the sauce. – In a bowl or jar, mix all the sauce ingredients and set aside. – In a large pan, add the 2 tablespoons of high heat oil and heat over high heat. Once the oil is hot, carefully add the tofu.

Instructions – Cook until all or most of the sides are golden and look crispy. – Then, reduce the heat to a simmer and carefully add the sauce. Cover with a lid and let it cook until it thickens for about 2-5 minutes. – Serve hot or cold. Garnish with sesame seeds and sliced green onions.

Recipe Notes: Change the tofu shape: You could tear it apart instead of cubing it. This creates different sizes and shapes and more edges/nooks to crisp up – for varied texture. Don’t overcrowd the tofu: It needs space to crisp up. Cook in batches if necessary. For crispy tofu: Don’t move it around the pan! Leave it to sear on each side, flipping between for the crispiest tofu.