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Donna R. Luis

Sesame Tofu Pita Pockets

Crispy pan-fried tofu is coated in a sticky sesame sauce, then tucked into warm pita pockets alongside creamy corn slaw and shredded lettuce. The result is a flavorful plant-based meal with contrasting textures and a satisfying balance of savory, sweet, spicy, and fresh flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pita pockets
Course: Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Tofu:
  • 1 block firm tofu pressed and ripped into bite-size pieces
  • 2 tbsp flour or cornstarch
  • Oil for pan-frying
For the Sticky Sesame Sauce:
  • 3 tbsp soy sauce
  • 2 tbsp maple syrup
  • 2 tbsp ketchup
  • 1 tbsp sriracha or less for a milder flavor
  • 2 tsp sesame oil
  • 1 –2 cloves garlic minced
For the Corn Slaw:
  • 1 cup corn
  • 3 tbsp vegan mayonnaise
  • 2 tbsp freshly chopped basil
  • 1/2 cup vegan cheese
For the Pita Pockets:
  • 2 pitas cut in half to make 4 pockets
  • 2 cups shredded lettuce

Equipment

  • Large frying pan
  • Mixing bowl for the sauce
  • Mixing bowl for the corn slaw
  • Wooden spoon or spatula
  • Measuring spoons
  • Measuring cups
  • Knife
  • Cutting board

Method
 

  1. Coat the Tofu: Toss the pressed, bite-size tofu pieces with the flour or cornstarch until they are evenly coated.
  2. Heat the Pan: Place a frying pan over medium-high heat and add a few tablespoons of oil.
  3. Pan-Fry the Tofu: Once the oil is hot, add the coated tofu and pan-fry for about 5–6 minutes, turning as needed, until the pieces begin to crisp.
  4. Mix the Sauce: While the tofu cooks, stir together the soy sauce, maple syrup, ketchup, sriracha, sesame oil, and minced garlic until combined.
  5. Add the Sauce: Reduce the pan heat to medium, then pour the prepared sauce over the tofu and stir to coat the pieces evenly.
  6. Thicken the Sauce: Continue cooking for about 3–4 minutes, stirring as needed, until the sauce thickens and begins to become sticky around the tofu.
  7. Prepare the Corn Slaw: Combine the corn, vegan mayonnaise, freshly chopped basil, and vegan cheese in a bowl, stirring until evenly mixed.
  8. Prepare the Pitas: Cut the 2 pitas in half to create 4 pita pockets.
  9. Assemble the Pockets: Fill each pita pocket with shredded lettuce, corn slaw, and sticky sesame tofu, layering the components as desired.
  10. Serve: Enjoy the assembled pita pockets while the tofu is warm.

Notes

  • Press the tofu before tearing it into bite-size pieces so excess moisture is removed before coating and pan-frying.
  • Use either flour or cornstarch for coating the tofu, as specified in the original recipe.
  • Adjust the amount of sriracha according to your preferred level of heat.
  • Add the sticky sauce after the tofu has started to crisp so the tofu has a chance to develop its crisp exterior first.
  • Watch the tofu closely during the final 3–4 minutes of cooking, as the sauce should thicken and become sticky rather than remain thin.
  • The corn slaw can be prepared while the tofu cooks to keep the assembly quick and efficient.
  • Fill the pita pockets with lettuce first, followed by corn slaw and sticky tofu, for a balanced combination of cool, creamy, crisp, and saucy textures.