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Sesame Tofu [Vegan, Gluten-Free]

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My Sesame Tofu was incredible. If I had eaten it out of a take-out container, I would have sworn it came from a really good Chinese restaurant. Now, I don’t have to miss Chinese food anymore but I need to learn how to make gluten-free fortune cookies.

Sesame Tofu [Vegan, Gluten-Free]




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!





When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea's hope that she can spread the "V" Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.



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10 comments on “Sesame Tofu [Vegan, Gluten-Free]”

Click to add comment
3 Years Ago

I just made this and it\'s ridiculously good! The flavors are really well balanced and it isn\'t overly sweet. I used cornstarch instead of arrowroot and also some tapioca starch, this worked out quite well.

4 Years Ago

I tried this recipe last week. It was VERY tasty, but no need to add so much arrowroot at the end. It made a thick, gluey gel that was difficult to work with and quite unpleasant in texture.

4 Years Ago

I just made and ate this. It was VERY delicious, but the arrowroot added in the second step was too much. It didn't thicken so much as gel, and made an unpleasant consistancy. I recommend either halving the amount or leaving it out all together.

JoAnn Bohenek
4 Years Ago

gotta try this.

Leslie Finnegan Conn
4 Years Ago

I made it and it was great!

Vicki Drake
4 Years Ago

This looks so good!

Elizabeth Shipley
4 Years Ago

Also, you won't be eating msg.

Paula Thompson
4 Years Ago

This sounds like a recipe to try. Thanks!

Norm Fleming
4 Years Ago

Looks great

Shuba Iyer
4 Years Ago

This looks and sounds delicious.


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