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Say hello to your next weeknight dinner craving: Sticky sesame tofu and corn pita pockets that bring together crisp tofu, cool corn slaw, and a nice warm pita all in one bite. If you are one of the many who enjoyed our spiced tofu wraps with avocado cream then you need to try this too. Ready in only 25 minutes, this quick and easy lunch idea is elevated without the effort.

Overhead view of corn and sticky tofu inside a a pita pocket on a baking sheet and bed of sweet potato fries.

A flavour combo that doesn’t miss

Bold flavours, paired with texture you can really feel. This is one of the key take-aways of cooking for as long as I have. Years and years of combining seemingly good flavours on their own, that turn what you think might be a good dish, into a nightmare on a plate. This is not one of those dishes. I love this vibrant balance of cool freshness mixed with crunchy sweet meat-like texture that sets it above the rest of my eight or nine years worth of half-cooked concoctions.

A trick you don’t want to skip

Let the tofu rest briefly after pan-frying before adding the sauce. Early on in my testing of this recipe, skipping this step softened the crisp exterior of the tofu too quickly. a short pause helps with the texture so the glaze actually sticks instead of falling right off.

Overhead view of corn and sticky tofu inside a a pita pocket on a baking sheet and bed of sweet potato fries.

Getting the best out of your pita pockets

A lot of this recipe is rather straight forward. For anyone that cooks tofu regularly, or makes on-the-go lunches, there’s not a lot I can tell you to elevate your meal that you probably already don’t know. So, let this serve as a little reminder that there certainly are a few things to keep in mind when making a delicious stuffed pita recipe like this:

  • Press and tear the tofu rather than cutting and cubing it (better crisp, better edges).
  • Keep the slaw cold so it pops against the warm glaze.
  • Use an extra generous splash of soy sauce to balance the sweetness if you need.
  • Fine chopped lettuce or greens is easier to bite into. I always thinly slice wherever I can.
Overhead view of corn and sticky tofu inside a a pita pocket on a baking sheet and bed of sweet potato fries.

Meal preppers dream come true

One thing I value most after cooking for so long, and for so many people over the years is something that genuinely stores well. The fact that it doesn’t feel like leftovers is an added bonus. These pita pockets fit perfectly in that category. They pack cleanly, Assemble fast and keep their texture when properly stored. Much like how we meal-prep our popular chickpea salad sandwiches, Here’s some things I try to keep in mind:

  • Store the tofu and corn slaw separately to maintain crispiness.
  • Try to find a thicker pita if you can. You don’t want all that delicious hard work falling out when you go to assemble!
  • Keep the sauce in a separate container to avoid sogginess.
  • Reheat the tofu in a pan for optimal results and crunch.

How to make it your own

One of the best part about these summer fresh pita pockets is how easy they are to customize. Though this is the version we landed on to show you all, I can’t help but add something new in or make a swap now and again. Swap the basil for cilantro or mint for a bright flavour change, adjust the heat by throwing in a few pinches of chilli flakes or touch of sriracha, or throw on some new toppings like shredded carrots or pickled onions. The options are endless!

AND if you make these tofu pitas, be sure to leave a comment letting me know how much you enjoyed it and if you made any changes! And if you loved it, I would be ecstatic if you left a 5 star rating to help others find the recipe as well!

side view of corn and sticky tofu inside a a pita pocket on a baking sheet and bed of sweet potato fries.
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Overhead view of corn and sticky tofu inside a a pita pocket on a baking sheet and bed of sweet potato fries.

Sticky Sesame Tofu and Corn Pita Pockets

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Olivia Biermann
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 pita pockets
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Description

Say hello to your next weeknight dinner craving: Sticky sesame tofu and corn pita pockets that bring together crisp tofu, cool corn slaw, and a nice warm pita all in one bite. Ready in only 25 minutes, this quick and easy lunch idea is elevated without the effort.

Ingredients

Tofu:

  • 1 block firm tofu, pressed and ripped into bite-size pieces
  • 2 tbsp flour or corn starch
  • oil for pan frying

Sticky Sesame Sauce:

  • 3 tbsp soy sauce
  • 2 tbsp maple syrup
  • 2 tbsp ketchup
  • 1 tbsp sriracha (or less if you like it less spicy)
  • 2 tsp sesame oil
  • 1–2 cloves of garlic, minced

Corn Slaw:

  • 1 cup corn
  • 3 tbsp vegan mayo
  • 2 tbsp freshly chopped basil
  • 1/2 cup vegan cheese

Pita Pockets:

  • 2 pitas, cut in half to make 4 pockets
  • 2 cups shredded lettuce

Instructions

  1. Toss tofu with cornstarch or flour until coated.
  2. Heat a frying pan on medium-high and add a few tbsp of oil. Add the tofu when hot, panfry about 5-6 minutes until starting to crisp up.
  3. Stir together sauce ingredients.
  4. Turn heat back to medium and add the sauce. Cook until sauce has thickened and starting to get sticky around the tofu, about 3-4 minutes.
  5. Stir together corn slaw ingredients.
  6. Assemble the pita pockets by stuffing with some lettuce, corn slaw and tofu. Enjoy!

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