Looking for a delicious and easy weeknight dinner idea? Check out this mouth-watering sticky tofu recipe that's both crispy and flavorful! With its perfect balance of sweet and savory flavors, this dish will satisfy your taste buds and leave you feeling full and satisfied.
Served as an appetizer or as a main dish over some Coconut Basmati Rice, it's a satisfying meal that's perfect for vegans and meat-eaters alike.
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Not a fan of tofu? Maybe this recipe will change your mind!
This deliciously sticky and crispy tofu recipe is the perfect combination of slightly crispy on the outside and soft on the inside, coated in a mouth-watering sauce and topped with some sesame seeds and crunchy green onions.
Plus, it's quick and easy to make, making it the perfect choice for busy days when you want something tasty but don't have a lot of time to spare.
If your on the hunt for more tofu recipes, check out my Indian Tofu Curry, Tofu Ground Beef or.
What is sticky tofu?
Sticky tofu is a popular dish in Asian cuisine made by coating tofu with a sticky and flavorful sauce. It can be served as either an appetizer or a main dish, depending on the portion size and how it is presented.
As an appetizer, it is typically served in smaller portions and may be paired with a dipping sauce. As a main dish, it is often served with rice or noodles and accompanied by vegetables or other side dishes.
Why you'll love this recipe
- Delicious flavor: Sticky tofu is typically coated in a savory or sweet delicious sauce that gives it a rich, complex flavor.
- Textural contrast: The outside of sticky tofu is crispy and caramelized, while the inside is soft and creamy. This textural contrast is part of what makes it so satisfying to eat.
- Plant-based protein: Tofu is a great source of plant-based protein, making it an excellent option for vegetarians and vegans.
- Versatility: This tofu can be served in a variety of ways, as an appetizer or a main dish. It can also be paired with different sauces, vegetables, and grains to create a wide range of flavorful meals.
- Easy to prepare: Tofu is easy to cook with. With a few simple ingredients and some basic cooking techniques, you can make a delicious recipe and satisfying meal in no time.
Ingredients & substitution notes
- Firm tofu (not silken), organic if possible: Firm tofu works best for this recipe as it will hold its shape and absorb the sauce well. Organic tofu is preferred as it is made from non-GMO soybeans and is often free from chemical additives.
- Soy sauce: You can use any type of soy sauce you prefer, but if you want a sweeter sauce, you can substitute with a sweet soy sauce of your choice.
- Rice vinegar: Rice vinegar is commonly used in Asian cooking and gives the sauce a tangy flavor. If you don't have rice vinegar, you can substitute it with apple cider vinegar or white vinegar.
- Sesame oil: Sesame oil adds a nutty flavor to the dish and is recommended, but if you don't have any on hand, you can replace it with any neutral-tasting oil such as vegetable or canola oil.
- Cornstarch: A key ingredient as it will thicken the sauce and turn it into a sticky sauce. If you're allergic to corn, you can try using arrowroot powder or tapioca starch instead.
- Maple syrup: You can use agave nectar if you’d prefer. Honey is also a lovely alternative. A sprinkling of brown sugar is an easy substitute.
- Garlic powder: You can also use fresh garlic if you’d prefer – just take it easy when cooking your sauce as fresh garlic can burn quickly.
See recipe card for quantities.
How to make sticky tofu
STEP 1: In a small bowl, whisk together the soy sauce, garlic powder and maple syrup.
STEP 2: Press the tofu block and discard excess water. Cut the block into tofu cubes. Toss the tofu pieces in the soy mixture and allow them to marinade there for about 5 minutes.
STEP 3: Add the tofu cubes to a ziplock bag, sprinkle in the cornstarch, close the bag and shake gently until the cubes are completely coated.
STEP 4: Heat sesame oil in a non-stick skillet and fry the tofu cubes until golden brown.
STEP 5: Remove the tofu from the pan and set aside.
STEP 6: Prepare the sticky sauce by whisking together the ingredients for it in a bowl or jug.
Step 7: Pour the sauce into the pan, whisking all the while to avoid lumps. Simmer on low to medium heat for about 2-3 minutes.
Step 8: Once the sauce has thickened, add the tofu to the sauce and ensure it coats evenly and cooks through.
Katie's tips
- Choose the right type of tofu: Use firm or extra firm tofu as they have a denser texture and can hold up better while cooking.
- Press the tofu before frying: Use paper towels or a clean cloth to remove excess water from the tofu. This will help the tofu get crispy when fried.
- Fry tofu until golden brown: Heat the oil in a non-stick pan over medium-high heat, and add the tofu. Fry until golden brown on all sides, stirring occasionally.
- Whisk the sauce while simmering: Use a whisk to stir the sauce while it simmers to prevent it from burning or sticking to the pan.
Variations
- Oil-free: Instead of frying the tofu, bake it in the oven or air fryer for a healthier option. You can also omit the sesame oil in the sauce and use a bit of water or vegetable broth to thin it out.
- Gluten-free: Use tamari instead of soy sauce for a gluten-free option.
- Low salt: Use low-sodium soy sauce to reduce the amount of salt in the recipe.
- Spicy: Add a bit of heat to your sticky tofu by using chili flakes, sriracha sauce, red pepper flakes, or a chili sauce instead of tomato paste in the sauce.
- Add veggies: Fry some veggies after cooking the tofu, but before adding the sauce for a vegetable stir fry. Finely chopped broccoli, carrots or pak choi are lovely additions.
Pairing
- Rice: Coconut Basmati Rice, regular white rice, cauliflower rice, brown rice, sticky sesame rice – really any rice you like.
- Veggies: Pak Choy, carrots, mushrooms, chopped spring onions, sliced avocado, edamame beans and more. Pop them on top of the tofu (or under) and off you go!
- Salad: Put together a bowl of bright and refreshing salad ingredients to pair up with your sticky sesame tofu: think about ingredients with the best texture such as radishes, sprouts, carrots, cucumber etc.
Storage
- To store: This tofu tastes best when served immediately but can be stored in the fried up to 2 days, store tofu separate from the sauce.
- To reheat: Heat the dish slowly in the microwave for a couple of minutes or put the tofu into a small saucepan (you may need to add a splash of water) and heat it all up slowly.
- To freeze: not recommended as the tofu will change its texture
FAQ
Firm, extra firm tofu is best for this dish.
Yes but it will thicken. You might need to add a splash of water or veggie broth the next day.
More tofu recipes
Looking for other tofu recipes?
📖 Recipe
Sticky Tofu
Ingredients
Tofu
- 12 oz firm tofu
- 2 tablespoon soy sauce
- 1 tablespoon maple syrup
- ½ teaspoon garlic powder
- 3 tablespoon corn starch
Sauce
- ⅔ cup water
- 5 tablespoon soy sauce
- 4 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon tomato paste *or sriracha (if you like it spicy)
- 2 garlic gloves *minced
- 1 inch ginger *peeled + minced
- 2 tsp corn starch
- pinch of salt to taste *optional
Instructions
- Drain + press the tofu. Remove any excess water by wrapping a clean cloth or paper towel around your tofu and to squeeze out moisture. Then cut into cubes.12 oz firm tofu
- In a medium bowl, whisk together soy sauce, maple syrup and garlic powder. Add the cubed tofu to the sauce and toss until tofu is well coated. Let sit in the sauce for about 5 minutes.2 tablespoon soy sauce, ½ teaspoon garlic powder, 1 tablespoon maple syrup
- Transfer the tofu to a ziplock bag. Add cornstarch and close the bag. Gently shake so that the tofu gets evenly coated in cornstarch.3 tablespoon corn starch
- Heat some sesame oil in a pan over medium-high heat. Add the coated tofu cubes and fry on each side until golden brown and crispy.
- In the meantime, prepare the sticky sauce. Whisk together all of the ingredients in a small bowl.⅔ cup water, 5 tablespoon soy sauce, 4 tablespoon maple syrup, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon tomato paste, 2 garlic gloves, 1 inch ginger, 2 teaspoon corn starch, pinch of salt to taste
- Remove the tofu from the saucepan and set aside. Lower the heat for the saucepan to low.
- Pour the sticky sauce into the saucepan while constantly whisking to avoid any clumps. Let sauce simmer on low for about 1-3 minutes or until thickened.
- Add the tofu cubes and give them a good stir so that they are evenly coated with sauce.
- Top with sesame seeds (optional), green onions and serve with rice.
Video
Notes
-
- Gluten-free: Use tamari instead of soy sauce for a gluten-free option.
- Low salt: Use low-sodium soy sauce to reduce the amount of salt in the recipe.
- Choose the right type of tofu: Use firm or extra firm tofu as they have a denser texture and can hold up better while cooking.
- Press the tofu before frying: Use paper towels or a clean cloth to remove excess water from the tofu. This will help the tofu get crispy when fried.
- Fry tofu until golden brown: Heat the oil in a non-stick pan over medium-high heat, and add the tofu. Flip with a fork or spatula and fry until golden brown on all sides.
- To store: This tofu tastes best when served immediately but can be stored in the fried up to 2 days, store tofu separate from the sauce.
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