1-Getting started: getting started with sesame crusted tofu is easier than you might think, and I’ll walk you through it step by step. First, press and drain the tofu thoroughly to remove excess water, then cut it into ½-inch thick pieces for even cooking. This helps the tofu soak up all the flavors from the marinade.

2-Next: make the marinade by whisking together 3 tablespoons tamari, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 1 clove minced garlic. Place the tofu in a shallow dish, pour the marinade over it, and let it sit in the refrigerator for 30 to 60 minutes, flipping halfway to ensure even coverage. For more ideas on easy vegan meals, check out our vegan lasagna recipe that pairs well with this dish.

3-While the tofu marinates: prepare the dipping sauce by combining 3 tablespoons lime juice, 2 tablespoons tamari, 1 tablespoon maple syrup or agave, 1 clove minced garlic, ½ teaspoon chili flakes, and 1.5 tablespoons green onion, then refrigerate it. Set up your breading station with three bowls: the first with cornstarch mixed in ¼ teaspoon salt and ¼ teaspoon pepper, the second with 4 tablespoons aquafaba, and the third with 3 tablespoons panko mixed with 6 tablespoons sesame seeds.

4-Remove the tofu from the marinade: and coat each piece lightly in the cornstarch mixture, dip it in aquafaba, then press it firmly into the panko-sesame mixture. Heat 2 tablespoons oil in a large pan over medium heat and cook the tofu pieces in batches to avoid crowding, about 2-3 minutes per side until golden brown and crispy. Drain on paper towels and serve garnished with green onion, alongside the dipping sauce, optionally over rice.

5-If you prefer a quicker method, try the air fryer: place the coated tofu in a single layer in the basket and cook at 400°F for 5 to 10 minutes, flipping halfway until golden and crispy. Remember, preparation takes about 15 minutes, marinating 30 to 60 minutes, cooking around 10 minutes, and total time about 55 minutes, so plan ahead for a smooth process.