Baked Crispy Sesame Tofu
by This Crispy Sesame Tofu, made with egg tofu is soy free and oven baked to golden crispy delicious! This sesame tofu recipe is keto, paleo, and Whole30. Easy to make and healthy crispy delicious!
Paleo Crispy Sesame Tofu (Soy Free, Crispy Delicious, with Keto suggestions)!
I’m so excited to share this soy free Paleo Crispy Sesame Tofu recipe with you today! If you crave crispy sesame tofu that’s soy free and low carb definitely read on! And if you aren’t a tofu fan, let me tell you this is not your regular plain tofu recipe (hint: it’s milky delicious and oven baked crispy)!
This soy free paleo ‘tofu’ is actually made from my keto egg custard with eggs and light coconut milk only. You can read more about it here.
Egg custard (AKA egg tofu) is very popular in China, Taiwan, and Japan and I modified it to use canned light coconut milk as opposed to chicken or dashi stock so that the custard is more firm and tastes more milky.
Since there are only 2 ingredients (eggs and milk) it’s very easy to make steamed egg custard tofu. For today’s Paleo Crispy Sesame Tofu, I chilled the custard tofu in the fridge overnight so that the texture will be more firm after refrigeration. You can also pan fry the custard, too.
Simply dice the custard egg tofu to any shape you like. To mimic the tofu shape, I dice it to about 1-inch cube shape and lightly dust the cubes with arrowroot flour before baking them in the oven until crispy.
Whole30 Sesame Sauce
I took the sauce from my Whole30 Sesame Chicken recipe double the sauce quantity so there will be plenty to coat the baked soy free ‘tofu’ for the whole family to enjoy!
Keto Sesame Tofu Recommendations:
If you are on Keto (and depends on your daily net carb limits), you can still bake the egg custard tofu in the oven. Just skip the arrowroot.
You can swap the Paleo Whole30 Sesame Sauce for any dipping sauce you like or swap the dates in the sesame sauce for any Keto friendly sweetener (such as Sukrin Gold) and use xanthan gum to thicken the sauce to your desired consistency (more info in the recipe section).
How to make soy free baked crispy sesame tofu
- Make the steamed egg custard (Instant Pot or Stovetop) and chill overnight in the fridge
- Dice the custard to your desired size and shape and lightly dust them with arrowroot flour
- Bake until crispy and in the meantime make Paleo/Whole30 sesame sauce
- Coat the sauce over baked sesame tofu. Garnish and serve!
So my dear friends! This Paleo Crispy Sesame ‘Tofu’ is so good and out of this world! It is –
Soy free
Oven baked
Crispy
Versatile
& comes with Paleo/Whole30 sesame sauce
And if you are looking for more tofu recipes, my silken cold tofu recipe is another must-try!
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Paleo Crispy Sesame Tofu (Soy-Free, Low Carb, Keto Suggestions)
Video
Ingredients
- 1 block ~ 15 oz. Paleo Soy Free Egg Custard Tofu, dice to 1-inch cubes, ,see notes
- 3-4 tbsp arrowroot flour
- Cooking oil spray, , avocado or olive oil
Paleo Whole30 Sesame Sauce:
- 5 medjool dates, ,pitted
- 2 small garlic cloves
- 2 tsp sliced fresh ginger
- 5 tbsp coconut aminos
- 4 tsp rice vinegar
- 1.5 to 2 tbsp tomato paste, ,no sugar added
- 1 tsp toasted sesame oil
- 2 tsp hot chili sauce, ,optional
Other:
- Slurry: 4 tbsp chicken stock, or water, vegetable stock + 1-2 tsp arrowroot flour
- Toasted white sesame seeds
- 1 bulb scallion, ,chopped
Instructions
- Prep: Preheat oven to 400F. Carefully dice the Paleo Soy Free Egg Custard ‘Tofu’ to 1-inch cubes (see notes). Prepare a large sheet pan, lined with parchment paper and lightly grease the paper with cooking oil spray.
- Coat and Bake the tofu: In a large bowl add 3 tbsp arrowroot flour and light dust each tofu cube with the flour. Place the tofu cubes on the baking sheet pan with space and gap between each cube. Bake at 400F, middle rack, for 15 minutes. Then remove the sheet pan from the oven and flip each tofu cubes to bake the flip side. Return to the oven and bake additional 15 to 20 minutes or until they are golden crispy.
- Sauce: In the meantime prepare the Sesame Sauce. In a small food processor (4-cup work bowl) finely chop/mince the dates, garlic cloves, and fresh ginger. In a bowl, combine the chopped ingredients with the rest of sauce ingredients. In a second small bowl, combine and stir-well stock with arrowroot (slurry) and set it aside.
- Combine: In the last 5 minutes while the tofu is still in the oven, heat the sesame sauce mixture over a large skillet over medium low heat, stir often. As soon as the sauce is warmed up, stir the slurry one more time before adding it to the sauce. The sauce should start bubbling and thickening within 1 minute. Add the baked tofu and coat the sauce over each cubes.
- Serve: Off heat. Garnish with toasted sesame seeds and chopped scallions. Best serve hot or warm. This dish can be served as a main dish or side dish.
Notes
- To serve this dish as a main dish, I recommend serving it with my Paleo Lemon Garlic Broccoli Florets or Garlicky Chinese Broccoli Stir-Fry with either cauliflower fried rice or steamed rice for gluten-free folks.
- To serve as a side dish, pick any savory main dish from my recipe archive.
Nutrition
Love crispy and healthy recipes? Check out my Paleo Crispy Sesame Beef, Crispy Thai Chicken Apple Salad, Tender and Crispy Turmeric Roasted Chicken Thighs, and Malaysian Baked Chicken Wings. Also Paleo and Vegan friendly Chilled Cashew Tofu.
Absolutely love both of these dishes.
Absolutely brilliant! I loved crispy tofu, but I am soy free so I stopped eating it centuries ago. I am definitely trying this pronto, because I love eggs. Thanks for sharing this, now I can make new meal that I actually love.
Thank you!
Oh my, I need to try this crispy sesame tofu, it looks scrumptious!
I love the dates in the sauce! So yummy!
Wow, what a special idea and recipe, to make this Paleo egg custard tofu!! I can’t wait to try it! And the sauce! So delicious and special!!
Egg custard “soy-free” tofu, that is pure genius and that sesame sauce, OMG!!
Thank you, Stacey. It was fun to discover this trick!
I wish I could hug you over this recipe! I was a vegetarian turned vegan for over 17 years and I lived on and loved crispy tofu. But I stopped eating soy over 11 years ago, and I have missed that texture. This recipe is amazing and everything I hoped it would be.
Thank you, Emily! So glad it works with egg custard !
That sesame sauce looks divine and this dish looks amazing! Such a great way to enjoy tofu without soy.
Wow this is very creative using the egg custard instead of tofu – love it! It looks so tasty and full of flavour!
Thank you, Hope!
This is pure genius, so incredibly creative and I can’t wait to try it out! I love making Pad Thai with chicken, shrimp, and tofu, but since I’m not supposed to have tofu it’s a bit of a bummer – not anymore though!
Thank you so much, Kari ! Love this egg custard made ‘Tofu’! :))
First of all, what a creative and genius idea to make a paleo friendly tofu with the egg custard!!! And, this recipe just blows my mind. I really love the flavours and crispiness of the ‘tofu’.
Thanks so much, Irena! Who knew baked egg custard can be so delicious and versatile !
Oh wow this tofu looks just like chicken! I’ve never seen soy-free tofu but will an eye out for it!
Thanks, Joni! I guess they do like like chicken nuggets in some way. haha! XOXO !