Sesame-Crusted Tofu with Coconut Rice: Crispy, Creamy & Perfect

By:

Melissa miller

June 19, 2025

Sesame-Crusted Tofu with Coconut Rice in ceramic bowl

Looking for a plant-based dinner that’s crispy, creamy, and bursting with flavor? This Sesame-Crusted Tofu with Coconut Rice delivers all that — and more — in under an hour. Crispy tofu coated in nutty sesame seeds sits on a bed of fluffy, jasmine-scented coconut rice and is finished with a silky peanut-tahini drizzle. This dish feels restaurant-level yet uses pantry staples and easy steps. In this article, we’ll walk you through how to cook tofu that’s perfectly golden, make rice that’s never mushy, and create a balanced sauce that ties everything together. Let’s dive into a flavor-packed weeknight favorite.

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Why This Sesame-Crusted Tofu with Coconut Rice Recipe Is a Must-Try

A weeknight recipe that became a personal favorite

Hey there, and welcome to Recipes BestOf — a cozy little spot where cooking is all about joy, simplicity, and creativity. I’m Melissa Miller, and today I’m sharing a recipe that honestly started out as a fridge clean-out — but turned into one of my weeknight go-tos. I had leftover tofu, half a can of coconut milk, and a jar of peanut butter that was begging to be used. With some jasmine rice and sesame seeds on hand, this combo practically built itself. And it worked so well that now I crave it regularly.

If you’re wondering how to make tofu taste amazing and pair it with something comforting, sesame-crusted tofu with coconut rice is the answer. This dish checks every box: protein-rich, flavorful, satisfying, and just the right amount of indulgent thanks to the creamy coconut base and that irresistible peanut-tahini sauce.

This isn’t one of those recipes that sits in your bookmarks forever — you’ll come back to it. The sesame crust gives each tofu bite a golden crunch, while the coconut rice creates a lightly sweet, rich foundation. I’ve made this for myself, served it to guests, and even meal-prepped it for busy weeks. It always delivers.

Want another recipe winner? Try our Summer Sweet Corn Gazpacho — perfect for spice lovers.

Why the sesame-crusted tofu & coconut rice combo works so well

The brilliance of this recipe is in the contrast. Tofu on its own is mild, but press it, coat it in soy sauce and sesame seeds, and sear it until crisp — you’ve suddenly got flavor and texture working overtime. The toasted sesame crust is a small detail that adds deep nutty richness, especially when browned in just a touch of oil.

Coconut rice, meanwhile, is everything you want under something crispy: creamy, slightly sweet, and soft enough to catch all the sauce. The rice simmers in both coconut milk and water, giving it a balance that keeps it fluffy, not heavy. The sauce, made from peanut butter, tahini, lime, and maple syrup, adds a savory-sweet layer that pulls everything together.

This dish is simple in technique but loaded with thoughtful flavor pairings — a hallmark of what we celebrate on Recipes BestOf.

Ingredients for Sesame-Crusted Tofu with Coconut Rice — Simple pantry ingredients for this tofu and rice dish

Building Flavor from Scratch — Sesame-Crusted Tofu Explained

The magic of crispy tofu and sesame seeds

The star of this dish is undeniably the crispy, sesame-crusted tofu — and it’s easier to make than you might think. Tofu has a bit of a bland reputation, but with the right preparation, it turns into a golden, flavorful powerhouse. The secret? Firm tofu, proper drying, and a sesame seed crust that sticks like a dream after a quick dip in soy sauce.

To get that crispy exterior, always start by pressing the tofu. You can wrap it in paper towels and place something heavy on top for 10–15 minutes. This removes excess moisture, which helps the tofu crisp up instead of steaming in the pan.

Once dry, slice it into bite-sized cubes. Dip each cube into a bit of soy sauce, then roll in a shallow dish filled with sesame seeds. You can use white, black, or a mix for extra visual contrast and flavor depth. From there, a quick sear in a non-stick pan with olive oil gives each piece a nutty, golden crust you’ll want to snack on straight from the skillet.

This method creates texture without deep frying — a big win for weeknight cooking. For more easy ideas check our recipes .

Techniques to get the best crunch without deep-frying

You don’t need a deep fryer to get perfectly crisp tofu — just follow these tips:

Use firm or extra-firm tofu only. Silken won’t hold its shape.
Make sure every piece is dry and coated well in sesame seeds.
Don’t overcrowd the pan. Tofu needs space to brown.
Flip each side carefully and let it sear for 4–5 minutes undisturbed.

Here’s everything you’ll need to bring the crispy tofu and rich coconut rice together in one delicious bowl:

Ingredients

For the Coconut Rice:

1 cup jasmine rice
1 can (13.5 oz) full-fat coconut milk
½ cup water

For the Tofu:

14 oz firm tofu, pressed and drained
2 tablespoons soy sauce
½ cup sesame seeds
1 tablespoon olive oil
Salt to taste

For the Peanut-Tahini Sauce:

½ cup peanut butter
2 tablespoons tahini
1 tablespoon maple syrup (or honey)
1 tablespoon lime juice
Water (to thin)

Optional toppings: chopped cilantro, green onions, or a sprinkle of chili flakes for a kick.

These ingredients come together quickly and don’t require any complicated prep.

Creamy Coconut Rice — Easy, Rich & Satisfying

Why jasmine rice is ideal for this dish

When it comes to pairing with tofu and sauces, jasmine rice is the gold standard. Its soft, slightly sticky texture absorbs flavor beautifully — especially when simmered in creamy coconut milk. Jasmine rice also has a light floral aroma that complements the nutty sesame crust and savory sauce, making it a well-rounded base for this bowl.

Some recipes call for just water, but coconut milk adds body and richness. Here, we use a blend of full-fat coconut milk and water to avoid heaviness while still delivering that signature creaminess. If you’ve never cooked rice this way, you’re in for a treat.

Cooking coconut rice to the perfect texture

Coconut rice can get mushy if overcooked, but this method keeps it fluffy and rich. The key is maintaining the right liquid ratio and letting the rice steam at the end without stirring.

Follow these instructions step by step for delicious results:

Step-by-Step Instructions

Cook the rice:
In a medium saucepan, combine 1 cup jasmine rice, 1 can (13.5 oz) full-fat coconut milk, and ½ cup water. Stir and bring to a gentle boil over medium heat. Once it boils, reduce the heat to low, cover the pot, and simmer for 15 minutes until the liquid is absorbed.
Let it rest:
Remove from heat and let the rice sit, covered, for 5 more minutes. This resting time allows the rice to finish steaming and prevents clumping. Fluff with a fork before serving.
Prepare the tofu:
While the rice cooks, cut the 14 oz pressed tofu into bite-sized cubes. Pat each cube dry to remove moisture — this helps them crisp in the pan.
Crust the tofu:
Pour 2 tablespoons soy sauce into a shallow dish. In a separate dish, add ½ cup sesame seeds with a pinch of salt. Dip each tofu cube in soy sauce, then roll in sesame seeds until evenly coated.
Pan-fry the tofu:
Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. When hot, add the tofu cubes in a single layer. Cook each side for 4–5 minutes, turning gently, until golden brown and crisp.
Make the peanut tahini sauce:
In a small bowl, whisk together:
- ½ cup peanut butter
- 2 tablespoons tahini
- 1 tablespoon maple syrup (or honey)
- 1 tablespoon lime juice
- A splash of water
Stir until smooth. Add more water a teaspoon at a time until you reach a pourable consistency.
Assemble and serve:
Spoon the fluffy coconut rice into bowls. Top with the crispy tofu and drizzle generously with peanut-tahini sauce. Add chopped green onions, cilantro, or chili flakes if desired.

The Peanut-Tahini Sauce & Final Assembly

The sauce that ties it all together

The peanut-tahini sauce is the soul of this dish — rich, nutty, tangy, and just a little sweet. It’s made from pantry staples and takes less than two minutes to stir together. This sauce isn’t just a topping; it brings balance to the crisp tofu and creamy coconut rice, rounding out every bite with bold flavor.

Tahini gives the sauce a deep, earthy base, while peanut butter adds creaminess. Maple syrup (or honey) offers subtle sweetness, and lime juice brings a pop of acidity that lifts the whole bowl. Thin it with a splash of water until pourable, and taste as you go — you can always adjust it to your liking.

Want to switch things up next time? Try adding a dash of sriracha or a sprinkle of fresh grated ginger. Or check out our Sweet Chili Chicken for a twist on this flavor profile with heat and crunch.

Plating like a pro & suggested toppings

Now comes the fun part — assembly. This dish looks beautiful when layered simply and cleanly, letting the textures and colors do the talking. Here’s how to serve it like a pro:

Start with a generous scoop of coconut rice in each bowl.
Arrange crispy sesame tofu on top, slightly overlapping or piled at the center.
Drizzle the peanut-tahini sauce slowly across the tofu and rice. Let it flow — don’t worry about perfect lines.
Sprinkle with fresh chopped green onions or cilantro.
Want heat? Add crushed red pepper flakes or a drizzle of chili oil.
Toasted peanuts or cashews add crunch and contrast.

This meal is perfect as a hearty lunch, an easy meatless dinner, or even meal prep. The rice reheats well, and the tofu stays crisp if stored separately.

If you’re into presentation, try plating it in a shallow bowl or plate with a wide rim — the creamy sauce and golden tofu really pop visually.

Conclusion

This Sesame-Crusted Tofu with Coconut Rice is more than just a recipe — it’s a weeknight hero that blends comfort with creativity. Crispy tofu, creamy rice, and a nutty-sweet sauce all come together in a bowl that feels restaurant-worthy but is totally doable at home. Whether you’re new to tofu or already love plant-based meals, this dish is easy, flavorful, and repeat-worthy.

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