Baked Sesame Tofu is made into sticks and served with a tasty peanut butter and tahini sauce that’s so delicious! And some readers tell me that even the kids will gobble these up.

PIN Baked Sesame Tofu Sticks to try them later!

Even in families who are committed to plant-based meals, I’m guessing tofu can be a tough sell sometimes. And the idea of convincing people who think they don’t like tofu to try it as a snack might be even harder! 

But don’t give up on getting your family to enjoy tofu unless you’ve tried pressed and  baked tofu, because pressing out the water and baking the tofu makes it firmer and more chewy, and that should make it more appealing to people who don’t like the texture of softer tofu. And if you have a delicious peanut buttery sauce to dip those tofu sticks into, I think that makes it even better.

I tried three versions of these Baked Sesame Tofu Sticks to get one I thought was just right.  The tofu sticks were delicious warm, and I even liked the leftovers that had been in the fridge for a few days!

What ingredients do you need?

What makes this Baked Sesame Tofu so flavorful?

The tofu in this recipe is marinated in a mixture of sesame oil, soy sauce, rice vinegar,Golden Monkfruit Sweetener, Sriracha Sauce, and ground ginger paste (or minced ginger), which gives the tofu so much flavor.

What kind of tofu do you need for this recipe?

Extra-firm tofu will be best for this recipe where the tofu is cut into sticks after the water is pressed out.

What is Tahini Sauce?

Tahini Sauce is the ground sesame paste that’s used in middle eastern cooking, and it’s the distinctive flavor in hummus.

What if you don’t have Tahini Sauce?

The Tahini Sauce adds a lovely flavor to this sauce. But if you don’t have Tahini and don’t want to buy it for this recipe, just use more peanut butter and it will still be delicious!

How to Make Baked Sesame Tofu Sticks:

(Scroll down for complete recipe with nutritional information.)

1. I used this tofu from Costco, but be sure to get extra firm tofu if you can.
2. Put tofu into a colander  let it drain for a few minutes.
3. Then cut the tofu in half to make two thinner pieces.
4. You need to press out most of the water. Lay the two pieces on a double layer of paper towels.
5. Put another double layer of paper towels on top of the tofu pieces, and put something heavy (like a big cast iron pan) on top of the towel.
6. Let tofu press about ten minutes (you can see how much water was pressed out.) 
7. Then replace with fresh towels and press again for about 10 minutes more. (Or longer is even better if you’re not in a hurry!)
8. While tofu is pressing, whisk together sesame oil, soy sauce, rice vinegar,Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, Sriracha Sauce (affiliate link), and ground ginger (affiliate link) or minced ginger root to make the marinade.
9. Cut each piece of tofu into ten strips, about 1/2 inch wide and lay them in a large baking dish.
10. Pour marinade over the tofu and let it sit 10-20 minutes to absorb the flavors.
11. When tofu has marinated, sprinkle 2 tsp. toasted sesame seeds over each side.
12. Brush a small baking dish with oil and lay out the tofu strips so they aren’t touching.
13. Bake 20 minutes in preheated 400F/200C oven.
14. While the tofu is baking, use a food processor (affiliate link) or the bowl attachment of your Immersion Blender (affiliate link) to mix together the ginger, peanut butter, Tahini sauce (or more peanut butter), soy sauce or Gluten-Free Soy Sauce (affiliate link), Golden Monkfruit Sweetener (affiliate link) or other sweetener of your choice, rice vinegar, and water to make the sauce.
15. After 20 minutes the tofu will be getting lightly browned like this. Turn each piece over and put back in the oven to cook the other side, 10-20 minutes depending on how firm and browned you’d like it.
16. I cooked mine about 20 minutes more, and here’s how it looked when it came out. 
17. Serve hot or room temperature, with Peanut Butter and Tahini Sauce for dipping.

More Tasty Tofu You Might Enjoy:

Spicy Vegan Peanut Butter Tofu with Sriracha ~ Kalyn’s Kitchen

Sesame-Crusted Tofu ~ Love and Olive Oil

Try This Next Grandma Denny’s Homemade Ranch Dip

Stir-Fried Tofu with Scallions, Garlic, Ginger, and Soy Sauce ~ Kalyn’s Kitchen

Ingredients

Ingredients:

• 14 oz. extra firm tofu, pressed to remove water
• 4 tsp. toasted sesame seeds
• 1 tsp. peanut oil or other high smoke-point oil

Marinade Ingredients:

• 1 T sesame oil
• 1 1/2 T soy sauce
• 1 tsp. rice vinegar
• 1 T Golden Monkfruit Sweetener (or other sweetener of your choice)
• 1 tsp. Sriracha Sauce (or more)
• 1/2 tsp. ground ginger (or grated fresh ginger root)

Sauce Ingredients:

• 1 T ground ginger (or grated fresh ginger root)
• 2 T smooth natural peanut butter (see notes)
• 2 T Tahini Sauce (see notes)
• 3 T soy sauce (I used reduced-sodium.)
• 2  T Golden Monkfruit Sweetener (or other sweetener of your choice)
• 2 tsp. rice vinegar (not seasoned rice vinegar, which contains sugar)
• 3 T water

Instructions

1. Take tofu out of the package and put in a colander placed in a sink.
2. Let drain for a few minutes.
3. Then cut tofu in half lengthwise to make two thinner pieces.
4. Put a double layer of paper towel on a cutting board, put the two tofu pieces on the towel, and top with another double layer of paper towels.
5. Put a heavy object (that’s big enough to cover the tofu) on top of the paper towel and let it press water out for 10 minutes.  (I used a big cast-iron frying pan.)
6. After 10 minutes remove the heavy object, discard the wet towels, and press again with new double-layer paper towels on top and bottom of the tofu.
7. Press about 10 minutes more, or longer is even better if you’re not in a hurry!
8. While tofu is pressing, whisk together the sesame oil, soy sauce, rice vinegar, Golden Monkfruit Sweetener (affiliate link), Sriracha Sauce (affiliate link), and ground ginger (affiliate link) to make the marinade.
9. Preheat oven to 400F/200C.
10. Cut each pressed tofu piece into about 10 strips, each about 1/2 inch wide.
11. Lay the tofu strips larger cut side down in a flat baking dish.
12. Pour the marinade over tofu, brushing and turning if needed to make sure all sides are covered.
13. Let tofu marinate 20 minutes.
14. Then sprinkle 2 tsp. toasted sesame seeds over the tofu pieces; turn and sprinkle the other 2 tsp. sesame seeds over the other side.
15. Spray or brush a small baking sheet with peanut oil (or other high smoke-point oil.)
16. Lay tofu strips on the baking sheet, taking care not to knock off the sesame seeds.
17. Bake tofu 20 minutes on first side.
18. Turn carefully and bake 10-20 minutes more, depending on how browned and crisp you’d like it.
19. While tofu bakes use a food processor (affiliate link) or the bowl attachment of your Immersion Blender (affiliate link) to mix together the ground ginger, peanut butter, Tahini Sauce (affiliate link), soy sauce, Golden Monkfruit Sweetener (affiliate link), rice vinegar, and water to make the sauce.  (I’d start with the smaller amount of sweetener and taste to see if you’d like it a little sweeter.)
20. Serve tofu hot, with sauce for dipping.
21. I was surprised that this was still pretty tasty after it has been in the fridge for a couple of days, although it’s better when it’s freshly made and still hot.

Notes

Use peanut butter without added sugar, such as Adams 100% Natural Peanut Butter (affiliate link) for low-carb or for the original South Beach Diet. If you don’t have Tahini, use 2 T more peanut butter.

I used to make this with agave nectar, but now I’d use Golden Monkfruit Sweetener (affiliate link). Use any sweetener you prefer.

This recipe combines ideas from several recipes spotted in cookbooks, but the original idea came from a sesame tofu recipe in Power Foods.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 283Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 1063mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 15g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With approved sweetener, this Baked Sesame Tofu will work for low-carb diet plans. Tofu is a good low-glycemic choice for any phase of the South Beach Diet, but for Phase One limit to 1/2 cup serving size. 

Find More Recipes Like This One:
Use Appetizers to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest or on Facebook to see all the good recipes I’m sharing there.

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Grandma Denny’s Homemade Ranch Dip

My Grandma Denny’s Homemade Ranch Dip was a Denny family favorite long before anyone heard of Ranch Dressing! And this family favorite Ranch Dip is a delicious low-carb and keto dip recipe and in my family this makes an appearance at every holiday gathering!

PIN Grandma Denny’s Homemade Ranch Dip to try it later!

My Grandma Denny’s Homemade Ranch Dip is one of my favorite memories from childhood! As early as I can remember, my Grandma Denny made a fantastic dip that she served with carrots and celery as an appetizer at every family gathering. In those days we called Grandma’s homemade ranch dip just *Vegetable Dip* as if there was only one kind of dip that could possibly be served with veggies.

This was long before the introduction of Ranch Dressing to the American culinary scene, and obviously my Grandma Denny was ahead of her time, because  now people all over the country are eating Ranch Dip with veggies. And in my own extended family, there would never be a holiday gathering without this delicious homemade Ranch Dip on the table.

Of course there’s nothing wrong with making Ranch-Style Vegetable Dip using a package mix if that time-saver works for you. But my grandma’s Homemade Ranch Dip is a bit fresher tasting as well as being low in carbs, and if you usually use the mix but don’t have a package on hand I bet you’ll love my Grandma’s recipe.

Grandma Denny always used full-fat mayo and sour cream, but for anyone wanting lower fat you can obviously make this with reduced-fat products if you prefer. Or if you don’t like mayo, you might prefer the variation below for Greek Yogurt Ranch Dip, made with Greek yogurt and blended cottage cheese for a higher protein, lower-fat dip.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Can you make this dip with onion powder?

I love the flavor the grated onion gives to my Grandma Denny’s homemade ranch dip. But if you prefer or want to save time, just use 1 tsp. onion powder.

Can you make this homemade ranch dip with Greek Yogurt?

I sometimes make a variation of this that I call Greek Yogurt Ranch Dip that’s lower in fat and higher in protein. For that variation follow this recipe but replace the sour cream with one cup of cottage that’s blended in the food processor until it’s nearly smooth and replace the mayo with one cup fat-free Greek Yogurt. (This is the version I would make when I was strictly following the original South Beach Diet.)

Want a version of ranch dip with more texture?

You can make a variation of this homemade ranch dip recipe with a little chopped red onion, finely diced cucumber, and finely diced red pepper if you’d like a chunkier dip. I would use about 2 T of each.

How to Make Grandma Denny’s Homemade Ranch Dip:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. My Grandma always used Bon Appetit Seasoning Salt as the secret seasoning in her vegetable dip, but it’s no longer being made (sob!) If you still have Bon Appetit, use it, but now I use Beau Monde Seasoning (affiliate link). If you’re in Europe you can also use Trocomare Seasoning. (affiliate link)
2. Grate a small amount of raw onion into a bowl.  (I use the large side of a box grater; don’t use a microplane grater which just turns the onion to liquid.)
3. Add mayo and sour cream to bowl.
4. Then add Beau Monde Seasoning and dried dill weed (affiliate link).
5. Mix all ingredients together well with a whisk. You can use a food processor as well, but the whisk is quicker.
6. Let the dip chill in the refrigerator for at least an hour or two for best flavor.
7. Serve with raw vegetables like celery, sugar snap peas, bell pepper strips, jicama, radishes, broccoli, or cauliflower.
8. This is also good with carrots or as a dip for baked sweet potato fries for those who don’t mind more carbs.
9. I tested this out on my friend Robin and she gave it two thumbs up!

More Tasty Vegetable Dips You Might Like:

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

• 1 cup sour cream (see notes)
• 1 cup mayo (see notes)
• 1 tsp. grated onion
• 2 tsp. dried dill weed
• 2 tsp. Beau Monde Seasoning (see notes)

Instructions

1. Grate onion into a bowl, using the large side of a box grater or flat grater (not a microplane grater.)
2. Add all other ingredients to the bowl and stir together with a whisk (or you can use a food processor, but it’s not necessary.)
3. Chill an hour or so before serving.

 

Popular Recipe Spicy Bacon-Wrapped Chicken Bites

Notes

I only use Daisy full-fat sour cream and full-fat mayo for this recipe but if you prefer to make a lower-fat version of the recipe you can definitely use reduced fat sour cream and mayo.

My Grandma always used Bon Appetit Seasoning for this. When that was discontinued I started making it with Beau Monde Seasoning (affiliate link), which is almost identical in flavor.

This will keep in the refrigerator for several weeks. Nutritional information doesn’t include vegetables and is calculated on 1/4 cup serving size.

Recipe from my Grandma Denny, who was a wonderful cook!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 245Total Fat: 26gSaturated Fat: 6gUnsaturated Fat: 18gCholesterol: 29mgSodium: 564mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grandma Denny’s Homemade Ranch Dip is great for low-carb diets.Eat with low-carb vegetables like celery, sugar snap peas, jicama, bell pepper strips, radishes, broccoli, or cauliflower for low-carb diets. If you’re making this for the original South Beach Diet the Greek Yogurt Ranch Dip variation above is better for South Beach. 

Find More Recipes Like This One:
Use Appetizers to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Kalyn was making this dip recipe long before the existence of the internet, and it was first posted on this site in 2005 (probably without a single photo in those days.) The recipe was last updated with more information in 2023.

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