Try this quick and delicious Sticky Sesame Tofu featuring crispy tofu nuggets drenched in a sweet and savoury sauce. Serve it with rice for a takeout-style meal that’s ready in just 20 minutes.
🥡 Forget Takeout: Make Sticky Tofu!
This sweet and sticky tofu recipe is perfect for winning over skeptics! It’s also a fantastic chicken substitute, bringing to mind the delicious flavours of sesame chicken or General Tso’s chicken with its crispy outside and tender inside. The tofu is covered in a sticky, garlicky ginger sesame sauce, ideal for satisfying your takeout cravings at home.
Tofu is my go-to plant-based protein and a star in my kitchen. Its versatility makes it shine in all kinds of dishes, from these sticky tofu bowls to sushi rolls, vegan egg salad, and teriyaki tofu steaks.
Why You’ll Love This Recipe
- Quick & Easy. You can make these caramelized tofu bites in just 20 minutes using simple ingredients readily available in your pantry.
- Flavour Packed. Combining sweetness from the brown sugar and savoury from the soy sauce/garlic will have your taste buds dancing.
- Versatile Serving Options: For a satisfying meal, enjoy this sticky sesame tofu over rice, steamed veggies, or your favourite noodles.
Ingredients You’ll Need For These Sticky Tofu Bowls
- Tofu – Use extra firm tofu in this dish.
- Cornstarch – To coat the tofu to create a crispy outer layer and thickens the sauce into a sticky glaze.
- Salt & Pepper – To season.
- Olive Oil – Used to pan-fry the tofu. Any neutral flavour of vegetable oil will work as well.
- Sticky Sauce – Combine garlic, ginger, soy sauce, brown sugar, rice vinegar, cornstarch, sesame oil and water to create this sauce.
How To Make This Sticky Sesame Tofu
1. Stir the ingredients for the sticky sauce until well combined, then set it aside.
2. Break/tear the tofu into small chunks with your hands. The rough edges will create crispier tofu. Add the cornstarch, salt & pepper, tossing to coat.
3. Pan fry over medium-high heat for a few minutes on each side, cooking until crispy and lightly golden brown on all sides.
4. Add the sticky sauce to the pan and cook for a couple of minutes or until the sauce has thickened, this will happen quickly. Garnish with your preferred fresh herbs (my personal fav is cilantro) and sesame seeds.
5. Believe it or not, it’s that easy! In just 20 minutes, you can enjoy this sticky tofu goodness. Pair it with your favourite veggies and rice for a delicious weeknight dinner!
👩🏻🍳 Jazz’s Tips
- Grate garlic and ginger with a microplane, a tool that efficiently grates the ingredients into fine, uniform pieces.
- Use a non-stick saucepan to prevent the glaze from sticking to the pan.
- To achieve crispy edges, allow the tofu to brown on each side undisturbed (don’t touch it). Constantly moving it around will prevent the tofu from crispening up.
Storage Tips
While this sticky tofu is most enjoyable when served immediately, fear not! You can save any leftovers in the refrigerator for 3-4 days.
Frequently Asked Questions
For optimal results, use extra firm tofu in this recipe as it contains less water and maintains its shape well. Avoid using soft or silken tofu varieties.
Yes, you can prepare the sticky sauce ahead of time and store it in the refrigerator. When ready to use, stir it quickly before adding it to the pan with the tofu.
Absolutely! Feel free to add sriracha or other spicy ingredients to suit your preferences.
Tofu Lover? Give These A Try Too!
- Tofu Crunch Sushi Rolls
- Vegan California Roll (shredded tofu)
- Teriyaki Tofu Donburi (rice bowls)
- Vegan Mapo Tofu (easy 20 min)
- Tofu Onigirazu Sushi Sandwich
- Vegan Egg Salad Sandwich
- Tofu Lettuce Wraps
Sticky Sesame Tofu
Ingredients
- 350g extra firm tofu drained
- 1/4 cup cornstarch
- salt & pepper to taste
- 1 1/2 tbsp olive oil
Sticky Sauce
- 1 garlic clove grated
- 1 tsp ginger grated
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1/2 tbsp rice vinegar
- 1/2 tbsp cornstarch
- 1 tsp sesame oil
- 1/4 cup water
Instructions
- Stir the ingredients for the sticky sauce in a bowl or glass measuring cup until well combined, then set it aside.
- Break/tear the tofu into small chunks with your hands. The rough edges will create crisper tofu. If you notice that your tofu is wet, pat dry with a paper towel to remove excess moisture. Add the cornstarch, salt & pepper, tossing to coat.
- Coat a large pan with olive oil, then pan fry over medium-high heat for a few minutes on each side (about 8 mins total), cooking until crispy and lightly golden brown on all sides.
- Add the sticky sauce to the pan and cook for a couple of minutes or until the sauce has thickened, this will happen quickly.
- Garnish with your preferred fresh herbs (my fav is cilantro) and sesame seeds. Serve immediately over white rice.
Video
Notes
- Grate garlic and ginger with a microplane, a tool that efficiently grates the ingredients into fine, uniform pieces.
- Use a non-stick saucepan to prevent the glaze from sticking to the pan.
- To achieve crispy edges, allow the tofu to brown on each side undisturbed (don’t touch it). Constantly moving it around will prevent the tofu from crispening up.
Best tofu ever!!! The flavour of the sticky sauce is incredible, and the tofu got super crispy. Was quick and easy to make too! Thank you for another perfect recipe!