Braised Sesame Tofu

This Braised Sesame Tofu has crispy golden tofu, tender green beans, and a savory-spicy sauce built around tamari, gochujang, garlic, sesame, and green onion. I start by browning the tofu so it develops plenty of color, then let it gently braise in the sauce until everything becomes glossy and flavorful. Spoon it over warm brown rice, finish with lime and green onion, and dinner is sorted.

Try my Nutty Tofu Sweet Potato Bowl recipe.

Why You’ll Love This Recipe

• Loads of flavor: Gochujang, garlic, sesame, tamari, and mirin make a simple but punchy sauce.
• Golden tofu: Browning the tofu first gives it much better texture.
• One-pan cooking: After the tofu is prepared, the rest comes together in the same skillet.
• Vegetables included: Green beans cook directly in the braising sauce.
• Easy weeknight dinner: About 30 minutes from start to finish.
• Plant-based: No meat or dairy required.
• Complete meal: Serve it with brown rice and you're good to go.

Try my Tofu and Bok Choy Stir Fry recipe.

What You’ll Need to Make Braised Sesame Tofu

• 14 ounces (400 g) extra-firm tofu
• ½ tablespoon tamari
• 1 tablespoon mirin
• ½ tablespoon gochujang
• 3 garlic cloves, finely chopped
• 2 teaspoons sesame seeds
• 2 green onions, finely sliced and divided
• 6.8 fluid ounces (200 ml) water
• 1 tablespoon coconut oil
• 7 ounces (200 g) green beans, trimmed
• Juice of 1 lime
• Sea salt, if needed
• 15 ounces (440 g) cooked brown rice, for serving

What You’ll Need to Do

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Serves: 2

1. Start by giving the tofu a quick press. Pat it dry with paper towels, then cut it in half lengthwise.
2. Slice the tofu into pieces about ⅜ inch (1 cm) thick.
3. Arrange the slices on a paper towel-lined plate.
4. Cover them with another paper towel and place a second plate on top. Let the tofu drain while you prepare the sauce.
5. Grab a small bowl and add the tamari, mirin, gochujang, chopped garlic, sesame seeds, and most of the sliced green onions.
6. Keep a little green onion aside for finishing the dish.
7. Pour in the water and stir until the gochujang has mixed through the sauce.
8. Heat the coconut oil in a large nonstick skillet over medium-high heat.
9. Add the tofu slices in a single layer.
10. Cook for about 4–5 minutes on the first side, until nicely golden.
11. Carefully flip the tofu and cook for another 4–5 minutes.
12. Once both sides have some good color, pour the prepared sauce into the skillet.
13. Scatter the green beans around the tofu.
14. Bring everything to a gentle simmer.
15. Reduce the heat to medium and cook for about 10 minutes, turning the tofu carefully once if needed.
16. Let the sauce reduce until it becomes more concentrated and lightly coats the tofu. The green beans should be tender but still have a little bite.
17. Take the skillet off the heat.
18. Squeeze the fresh lime juice over the tofu and beans.
19. Taste the sauce before adding any salt. Between the tamari and gochujang, you may find it doesn't need any.
20. Sprinkle over the reserved green onions.
21. Divide the cooked brown rice between two bowls and serve the braised tofu and green beans alongside or over the rice.
22. Spoon any remaining sesame-gochujang sauce from the skillet over the top.

Try my High Protein Tofu Bolognese recipe next.

Easy Ingredient Swaps

Extra-firm tofu: Firm tofu can work, but press it thoroughly because it contains more moisture.

Tamari: Regular soy sauce works if gluten isn't a concern.

Mirin: A small amount of rice vinegar mixed with a touch of maple syrup can work as an alternative.

Gochujang: Another chili paste can be used, although the flavor will be different.

Green beans: Broccoli, snap peas, bok choy, or asparagus can work.

Brown rice: Serve with white rice, jasmine rice, quinoa, or noodles instead.

Coconut oil: Avocado oil or another cooking oil can be substituted.

Try my Tofu with Green Beans and Roasted Peanuts recipe.

Some Twist and Tweak Ideas

Add fresh grated ginger to the sauce.

Increase the gochujang if you like more heat.

Add mushrooms alongside the green beans.

Finish with extra toasted sesame seeds.

Add shredded carrots for more color.

Drizzle a little toasted sesame oil over the finished dish.

Add broccoli or bok choy for extra vegetables.

Use noodles instead of rice.

Add a little maple syrup if you'd like a sweeter sauce.

Try my Baked Tofu with Peanut Butter Sauce recipe.

Some Helpful Tips

Use extra-firm tofu. It holds its shape much better while browning and braising.

Dry the tofu well. Excess moisture makes browning more difficult.

Don't move the tofu constantly. Let it sit against the hot skillet so it develops a proper golden surface.

Use a nonstick skillet. Tofu can stick surprisingly easily.

Flip gently. Once the sauce is added, the tofu becomes softer, so use a thin spatula or tongs carefully.

Don't add salt too early. Tamari and gochujang already contribute plenty of sodium.

Let the sauce reduce. The final few minutes of simmering concentrate the flavor.

Try my Thai Basil Tofu Stir-Fry (Pad Krapow) recipe.

Why Browning Before Braising Works

Putting tofu straight into a sauce works, but browning it first gives you a much better result.

The outside becomes golden and slightly firmer, which helps the tofu keep its shape while it simmers.

Then, during the braising stage, the sauce coats the browned surfaces and works its way into the tofu.

You end up with a nice contrast between the savory exterior and tender center.

Try my Tofu and Vegetable Korma recipe.

Some Budget-Friendly Tips

Tofu is usually an inexpensive protein, especially when bought in multipacks.

Use frozen green beans if fresh ones are expensive. Thaw and drain them first.

Buy brown rice in larger bags rather than microwave packets.

Store-brand tamari or soy sauce works well.

A jar of gochujang lasts a long time in the refrigerator, so you'll get plenty of future meals from it.

Buy sesame seeds in larger bags if you use them regularly in stir-fries and bowls.

Try my Golden Tofu and Veggie Scramble recipe.

Some Serving Ideas

Serve this Braised Sesame Tofu with:

• Brown rice
• Jasmine rice
• Steamed white rice
• Quinoa
• Rice noodles
• Steamed broccoli
• Bok choy
• Cucumber salad
• Pickled vegetables
• Shredded cabbage
• Kimchi-style vegetables
• Extra lime wedges

For a lighter meal, you could also skip some of the rice and serve the tofu over shredded vegetables.

Try my Crispy Tofu in Tomato Sauce recipe.

Great for Meal Prep

This tofu holds up quite well after cooking, which makes it useful for preparing lunches ahead.

Divide the rice, tofu, green beans, and sauce between meal-prep containers and refrigerate.

Keep extra lime wedges separately and squeeze them over after reheating for a fresher finish.

Some Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.

For meal prep, the tofu, green beans, and brown rice can all be stored together.

Reheat gently in a skillet over medium-low heat with a splash of water until hot.

You can also microwave individual portions until heated through.

If the sauce has thickened considerably in the refrigerator, add a tablespoon or two of water before reheating.

Finish reheated portions with fresh green onion, sesame seeds, or another squeeze of lime.

Final Thoughts

This Braised Sesame Tofu is a simple way to turn tofu into a proper main meal rather than just another ingredient on the plate.

Browning gives the tofu some texture, while braising it with gochujang, tamari, garlic, sesame, and green onion gives it plenty of savory flavor.

Add tender green beans and brown rice, finish everything with lime, and you've got a satisfying plant-based dinner without spending all evening in the kitchen.