Welcome to your new favorite tofu recipe! This Crispy Sticky Tofu transforms humble soybean curd into an irresistible dish that even tofu skeptics will devour. The contrast between the golden-crisp exterior and the tender inside, all coated in a glossy, flavor-packed sauce, creates the perfect balance of textures and tastes.
I developed this recipe after years of tofu disappointments – too soggy, too bland, too complicated. This method delivers restaurant-quality results with pantry staples and straightforward techniques. Whether you’re a vegetarian looking to expand your protein options or simply trying to incorporate more plant-based meals, this crispy sticky tofu will become a regular in your dinner rotation.
Why You’ll Love This
- Achieves that coveted restaurant-style crispy exterior without deep frying
- Quick 45-minute total time with minimal hands-on attention
- Versatile recipe that works with whatever vegetables you have on hand
- Perfect balance of sweet, savory, and tangy flavors
- Leftovers maintain their texture when reheated, making this ideal for meal prep
Ingredients
- 11 oz (300g) extra firm tofu
- 3 tablespoons oil
- 3 tablespoons cornstarch (for coating)
- 3 tablespoons sweet soy sauce
- 1 tablespoon rice vinegar
- 1-2 garlic cloves, grated
- 1/2 tablespoon red pepper flakes (or more if you like it spicy)
- 1 tablespoon cornstarch
- 3-4 tablespoons water
- Sesame seeds
- Chopped green onions
Instructions
- Drain and press the tofu using either a tofu press or by placing it between clean tea towels with something heavy on top to remove excess water.
- In a small bowl or ramekin, combine the sweet soy sauce, rice vinegar, grated garlic, and red pepper flakes. Add 1 tablespoon of cornstarch and 3 tablespoons water, then whisk until well combined.
- Slice the pressed tofu into triangles or cubes. Place the remaining 3 tablespoons of cornstarch in a shallow dish and coat each piece of tofu thoroughly.
- Heat the oil in a non-stick pan over medium-high heat. Add the coated tofu pieces in a single layer, ensuring they don’t touch. Pan-fry for a few minutes on each side until golden brown and crispy.
- Pour the prepared sauce into the pan with the crispy tofu. The sauce will bubble up immediately. Quickly turn all the tofu pieces to coat them evenly on both sides with the sticky sauce.
- Transfer the sticky tofu to a serving dish right away. Garnish with sesame seeds and chopped green onions if desired.
Tips & Variations
- For extra-crispy tofu, freeze the block overnight then thaw before pressing – this creates a more porous texture that crisps beautifully
- Substitute arrowroot powder for cornstarch if you prefer
- Add vegetables like broccoli, bell peppers, or snap peas during the final cooking stage for a complete one-pan meal
- Make it spicy by adding sriracha or doubling the red pepper flakes
- For a gluten-free version, use tamari instead of soy sauce
- If the sauce gets too thick, add 1-2 tablespoons of water to thin it out
Serving Suggestions
Serve this crispy sticky tofu over steamed jasmine or brown rice to soak up the delicious sauce. For a lower-carb option, cauliflower rice works beautifully too. A side of simple steamed or stir-fried vegetables like bok choy, broccoli, or green beans completes the meal perfectly.
For a more substantial spread, pair with vegetable potstickers, a simple cucumber salad dressed with rice vinegar, or some quick-pickled vegetables for a refreshing contrast to the rich, sticky sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in a skillet over medium heat to maintain crispiness (avoid microwave if possible)
- The sauce will thicken as it cools – this is normal and actually helps it cling to the tofu
- You’ll know the tofu is properly pressed when you don’t see water releasing as you press it
FAQs
Can I bake this tofu instead of pan-frying?
Yes! Arrange the cornstarch-coated tofu cubes on a parchment-lined baking sheet and bake at 400°F (200°C) for about 25-30 minutes, flipping halfway through. Then toss with the sauce as directed.
Why is my tofu falling apart?
This typically happens when using silken or soft tofu instead of extra-firm. Make sure you’re using extra-firm tofu and handle it gently when tossing with cornstarch and during cooking.
Can I make the sauce less sweet?
Absolutely. Start with half the amount of maple syrup or honey and adjust to taste. You can also add a bit more rice vinegar for a tangier profile.
Is there a way to make this ahead for meal prep?
Yes! Prepare the tofu and sauce separately. Store the crispy tofu in an airtight container, and the sauce in a jar. When ready to eat, quickly reheat the tofu in a skillet and toss with the warmed sauce.
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