This Crispy Sesame Tofu is made with soy-free egg custard tofu and baked in the oven until golden and crispy. The recipe is Paleo, Whole30, and adaptable for Keto. It’s simple to prepare, satisfying, and flavorful.
Paleo Crispy Sesame Tofu (Soy Free, Crispy, with Keto suggestions)
If you want crispy sesame tofu without soy and with lower carbs, this recipe is for you. This version uses egg custard (often called egg tofu) made from eggs and light coconut milk, which creates a milky, firm custard that crisps nicely when baked. Chilling the custard overnight firms the texture so it holds up to cutting and baking.
Egg custard tofu is popular across East Asia. For this recipe the custard is made with eggs and canned light coconut milk instead of chicken or dashi stock, yielding a firmer, creamier texture. With just two ingredients—eggs and coconut milk—the custard is quick to prepare (see notes for the egg custard method).
For the sesame sauce, this recipe uses a Paleo/Whole30 style sauce that pairs perfectly with the baked custard tofu. I recommend making extra sauce so every cube is well coated.
To prepare the tofu for baking, dice the chilled custard into roughly 1-inch cubes to mimic traditional tofu. Lightly dust the cubes with arrowroot flour (or skip for stricter Keto) and bake until golden and crispy. You can also pan-fry the cubes if you prefer.
Whole30 Sesame Sauce
The sesame sauce in this recipe is adapted from a Whole30 sesame chicken version and doubled so there’s enough to coat the baked tofu. The sauce combines dates, garlic, ginger, coconut aminos, rice vinegar, tomato paste, toasted sesame oil, and a touch of chili if you like heat. A small slurry of stock and arrowroot thickens the sauce to a glossy finish.
Keto Sesame Tofu Recommendations
If you follow Keto, skip the arrowroot dusting on the tofu to reduce carbs. To replace the dates in the sauce, use a Keto-friendly sweetener to taste and thicken with xanthan gum if needed. Note xanthan gum is not Paleo, so use it only if you need a Keto-friendly thickener.
How to make soy-free baked crispy sesame tofu
- Make the steamed egg custard (Instant Pot or stovetop) and chill it overnight so it firms up.
- Dice the chilled custard into 1-inch cubes and lightly dust with arrowroot flour (optional for Keto).
- Bake the cubes until golden and crispy while you prepare the Paleo/Whole30 sesame sauce.
- Toss the baked cubes with the sauce, garnish, and serve warm.
This Paleo Crispy Sesame ‘Tofu’ is soy free, oven baked, crispy, and versatile. It makes a great main or side and comes with a flavorful Paleo/Whole30 sesame sauce. For another soy-free tofu-style option, try a chilled silken tofu substitute made from cashews.
Recipe Card
Paleo Crispy Sesame Tofu (Soy-Free, Low Carb, Keto Suggestions)
Prep: 10 mins • Cook: 5 mins • Bake Time: 30 mins • Total: ~45 mins • Servings: 4
Ingredients
- 1 block (~15 oz) Paleo soy-free egg custard tofu, diced into 1-inch cubes
- 3–4 tbsp arrowroot flour (optional)
- 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
- 1.5–2 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, for garnish
- 1 scallion, chopped, for garnish
Instructions
- Prep: Preheat oven to 400°F. Dice the chilled egg custard tofu into 1-inch cubes. Line a sheet pan with parchment and lightly grease.
- Coat and bake: Lightly toss cubes in arrowroot (about 3 tbsp to dust). Arrange cubes on the sheet with space between them. Bake on the middle rack at 400°F for 15 minutes, flip, then bake another 15–20 minutes until golden and crispy.
- Sauce: While tofu bakes, finely chop dates, garlic, and ginger in a small food processor. Combine with the remaining sauce ingredients in a bowl. Mix stock and arrowroot to make a slurry and set aside.
- Combine: In the last 5 minutes of baking, warm the sauce in a skillet over medium-low heat, stirring. Stir the slurry again and add to the sauce; it should thicken quickly. Add the baked tofu and toss to coat evenly.
- Serve: Remove from heat and garnish with toasted sesame seeds and chopped scallions. Serve hot or warm as a main or side.
Notes
Chilling the egg custard overnight produces a firmer texture similar to soft tofu, which is easier to dice and bake. If you want a Keto version, replace dates with a Keto sweetener and thicken with xanthan gum; omit arrowroot dusting to lower carbs (the cubes will be less crispy but still tasty).
Pairing suggestions: serve as a main with lemon garlic broccoli or Chinese broccoli stir-fry and cauliflower fried rice or steamed rice. As a side, serve alongside any savory main dish.
Nutrition (approx.)
Serving size: 1 • Calories: 144 kcal • Carbs: 21 g • Protein: 3 g • Fat: 3 g • Cholesterol: 93 mg • Sodium: 461 mg
Nutrition information is approximate.
If you enjoy crispy, healthy recipes, explore other favorites like Paleo Crispy Sesame Beef, Crispy Thai Chicken Apple Salad, Tender Turmeric Roasted Chicken Thighs, Malaysian Baked Chicken Wings, or a chilled cashew-based tofu alternative.