Sweet Sticky Tofu

If you’re skeptical about tofu, this sticky tofu recipe will turn you into a tofu lover! It’s one of the tastiest ways to eat tofu, and I will walk you through steps on how to make the best crispy, sticky tofu. Once you try this delicious recipe, you will be hooked!

WHAT IS STICKY TOFU?

Sticky tofu has a “sticky” sweet glaze that is a combination of various flavors of garlic, ginger, sweet chili sauce, and more that coats crispy pan-fried tofu. It is sticky, like a syrupy sauce that adheres to the crispy tofu.

Check out Allie Peterson’s (of Naturallie Plant-Based) recipe.

INGREDIENTS:

Sweet Sticky Tofu

Allie Peterson from Naturallie Plant-Based

Crispy sticky tofu is coated in a flavorful salty, sweet and sticky Asian marinade and delicious served with basmati rice and veggies.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 19 minutes mins

Course Main Course

Cuisine Asian

Servings 2

Calories 296 kcal

Ingredients

  

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Tofu

• 16 oz block extra firm tofu drained and pressed*
• 2 tablespoon cornstarch
• 1 teaspoon garlic powder
• 1 tablespoon sesame oil

Sticky Sauce

• 1 teaspoon garlic powder
• 1 teaspoon ginger minced
• 1 tablespoon rice vinegar or lime juice
• 2 tablespoon sweet chili sauce
• 3 tablespoon soy sauce or low-sodium soy sauce or tamari for gluten-free
• 1 tablespoon cornstarch
• 1 tablespoon water

Toppings (Optional)

• sliced green onion
• sesame seeds

Optional Sides

• basmati rice
• steamed or roasted broccoli

Instructions

 

• Cut pressed tofu into ~1 inch pieces. In a large bag, add tofu with cornstarch and garlic powder. Shake gently until combined.
  16 oz block extra firm tofu drained and pressed*, 2 tablespoon cornstarch, 1 teaspoon garlic powder
• In a large pan, heat sesame oil for 1-2 minutes over medium heat. Add tofu in a single layer on pan.
  1 tablespoon sesame oil
• Cook tofu on each side until crispy (takes ~ 10 minutes). It should be golden brown.
• In small bowl add all the sticky sauce ingredients and stir until combined. (A fork works best to get rid of cornstarch clumps).
  1 teaspoon garlic powder, 1 teaspoon ginger minced, 1 tablespoon rice vinegar or lime juice, 2 tablespoon sweet chili sauce, 3 tablespoon soy sauce or low-sodium soy sauce or tamari, 1 tablespoon cornstarch, 1 tablespoon water
• Once tofu is crispy, turn heat down to med-low and add sticky sauce. Stir until it coats the tofu. It will start to thicken up within a minute. Once its thicker, remove pan from the heat immediately.
• Serve with basmati rice, broccoli, and/or stir fry veggies. Sprinkle tofu with sesame seeds and sliced green onions. For a little kick add red pepper flakes!
  sliced green onion, sesame seeds, basmati rice, steamed or roasted broccoli

Notes

It is important you drain and press your tofu for at least 15 minutes to create a crispy texture. Use a tofu press or wrap your tofu in a dishcloth and place a heavy object on top.

Other tips:

• You can add more sesame oil while cooking your tofu if needed to make it crispier.
• Store sticky tofu in an air-tight container in the fridge for up to 5 days.
• Add some spice to this dish by adding some red pepper flakes to the sauce or on top.

If you need a substitution:

Rice Vinegar: Use apple cider vinegar, lime juice, or white wine vinegar.

Sweet Chili Sauce: Mix together vinegar with chili oil, red pepper flakes, and sugar. See this homemade recipe here (which you can simplify). You could also use maple syrup instead of sugar.

Soy sauce: For a gluten-free version, use coconut aminos or tamari

 

Ref Recipe: Mouthwatering Sticky Tofu - Naturallie Plant-Based (naturallieplantbased.com)

Nutrition

Calories: 296kcal

Keyword Plant-Based, Vegan, Vegetarian

Tried this recipe?Let us know how it was!