For the marinade

  • 1/4 cup tamari

  • 2 Tbs. water

  • 1 Tbs. peanut or sesame oil

  • 1 Tbs. agave nectar

  • 1 garlic clove, minced

For the Sesame Tofu

  • 1 package gluten-free extra-firm tofu, drained and pressed

  • 1/2 cup arrowroot, divided

  • 1/4 cup cold water

  • 2 Tbs. peanut oil, divided

  • 4 cloves garlic, minced

  • 1 Tbs. fresh ginger, minced

  • 4 Tbs. mirin or rice wine

  • 2 Tbs. tamari

  • 2 Tbs. gluten-free Hoison sauce

  • 2 Tbs. agave nectar

  • 2 Tbs. spicy chili sauce

  • Zest of one lemon

  • 2-3 Tbs. sesame seeds

  • 2 Tbs. scallions, finely sliced



  1. Cut tofu into cubes. Combine ingredients for the marinade in a bowl. Toss the tofu cubes in the marinade and let sit for at least one hour in the refrigerator.

  2. Mix 2 Tbs. of the arrowroot with ¼ cup of cold water to create a slurry and set aside. Put the remaining arrowroot on a plate. Remove the tofu cubes from the marinade, shake off any excess and coat the tofu in the arrowroot. Heat 1 Tbs. of the oil in a large sauté pan or wok over medium-high heat. Cook the tofu cubes in the oil until they are browned and crisp on all sides, about 7 minutes. Remove the tofu from the pan and place on a paper towel lined plate.

  3. Turn the heat down to medium and add the remaining Tbs. of oil to the pan. Add the garlic and ginger. Cook for 30 seconds until fragrant. Add the mirin, tamari, Hoisin, agave, and chili sauce to the pan. Stir and bring to a simmer. Mix the arrowroot-water slurry into the sauce. Continue to cook the sauce until it thickens.

  4. While the sauce is cooking, toast the sesame seeds in a small skillet over low heat. Move them around with a spatula every so often and make sure to keep an eye on them so they don’t burn. When they get a bit brown and toasty, remove them from the heat.

  5. Add the tofu to the sauce and toss to coat and reheat the tofu. Turn off the heat. Add the lemon zest. Garnish with the toasted sesame seeds and scallions. Serve with brown rice and steamed vegetables. Enjoy!

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Ximena Vazquez
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