Make this easy and delicious Sticky Tofu ready in just 20 minutes! This sweet and savoury tofu is pan-fried and coated in a sticky sauce. With only a handful of simple ingredients, experience how this recipe transforms plain tofu into a family favourite, leaving everyone craving seconds.
Tofu steals the show in my kitchen for being my favourite plant-based protein. It shines with its remarkable versatility, appearing in various dishes like my Tofu Crunch Rolls, Vegan Egg Salad or Teriyaki Glazed Tofu.
This recipe works wonders for tofu skeptics, converting them into fans! It also serves as an excellent chicken substitute, with a crispy outside and chewy inside when cooked.
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: Enjoy this sticky tofu over rice, steamed veggies, or your favourite noodles for a satisfying meal.
Ingredient Notes
- 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.
Step By Step Instructions
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!
Recipe Tips & 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.
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!
- Spicy Tofu Crunch Roll
- Vegan California Roll (shredded tofu)
- Teriyaki Glazed Tofu Fish
- Vegan Mapo Tofu (better than takeout)
- Vegan Japanese Egg Salad
DID YOU MAKE THIS STICKY TOFU?
I would greatly appreciate your feedback. Kindly leave a comment or star rating ⭐️⭐️⭐️⭐️⭐️ below. Also, feel free to tag me on Instagram, as I enjoy seeing photos of your recipes.
Sticky 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!