Sticky Tofu

Why We Love This Recipe

• Crispy tofu perfection: Getting tofu to be crispy can be tricky, but the pan-fried tofu in this recipe has an amazing crunch from our secret ingredient (cornstarch). It's also super easy and doesn't require much hands on work!
• Budget friendly: This recipe comes out to less than $1.50 per serving for an affordable, well-rounded meal. You get a plant-based protein, vegetable, and starch for a fraction of the price. That's a win if you ask us!
• Homemade sauce: Our umami-rich sticky tofu sauce is the perfect companion to crispy tofu. It coats every piece and adds a ton of sweet and savory flavor.
• Meal prep friendly: This sticky tofu tastes even better the next day. Prep a big batch early in the week and enjoy a delicious and balanced lunch all week!

Ingredients

Here's what you'll need to make this sticky tofu:

Ingredient Notes

• Tofu: Be sure to use extra firm tofu in this sticky tofu recipe. Extra firm contains less moisture, which will help it get extra crispy and chewy when cooking. Firm tofu will work in a pinch, but don't use medium or silken tofu.
• Cornstarch: This is the key ingredient that will make your tofu super crispy. It's naturally gluten-free and has zero taste, so it will only improve your dish. We would not recommend leaving it out or substituting it for anything other than arrowroot starch, which behaves very similarly.
• Soy sauce: If you're gluten free, feel free to use tamari. We use reduced sodium in this recipe.
• Garlic and ginger: Fresh is always best, but if you're in a pinch, you can sub in 1 teaspoon each of garlic granules/ground ginger.
• Choice of oil: We recommend using sesame oil for this sticky tofu because it combines a great sesame flavor with a relatively high smoke point.
• Tomato paste: Feel free to sub with ketchup in a pinch.
• Agave: Feel free to sub with honey or another liquid sweetener of choice.

Instructions

PREP: Drain tofu and pat dry. Slice the block of tofu in half widthwise, then slice into ½-inch thick rectangles. Wrap the slices in paper towel (or a clean dish towel) and set something heavy on top (like a skillet). Let sit for 15 minutes to remove as much moisture as possible.

(1) Whisk together the sauce ingredients and set aside until ready to use.

(2) Once the tofu is pressed, add 2 tablespoons of cornstarch to a small, shallow dish and coat the tofu on both sides.

(3) Add 2 tablespoons of sesame oil and 1 tablespoon of soy sauce to a large skillet over medium heat. Add the tofu to the pan and cook for 3-5 minutes on one side, until crispy.

(4) Flip over the tofu pieces and cook until crispy on the other side.

(5) Towards the end of crisping the tofu, make a well in the middle of the pan and add the ginger and garlic.  Cook for 1 minute, stirring well so it doesn't burn. 

(6) Pour the sauce over the top of the tofu and let simmer for about 5 minutes until it thickens. Stir well to evenly coat the tofu. 

(7) Garnish with sesame seeds and thinly sliced green onion. Serve with cooked rice. 

Tips and FAQs

• Make it spicier: For a spicier dish, feel free to add more red pepper flakes into the sauce.
• Serving: We love topping this sticky tofu with some toasted sesame seeds and sliced green onions. For a full meal, we serve it over rice with some sautéed vegetables (broccoli, pea pods, bell pepper, etc.)
• Use a fine grater or microplane for the garlic and ginger. This helps release the flavor, and makes it small enough that you don't get any huge chunks of garlic or ginger in your tofu! Otherwise, make sure to mince it into very small pieces.
• Storage: Although this sticky tofu is best served right away (before the tofu loses its crispiness), you can store leftovers in the refrigerator for up to 3-4 days.
• Don't skip pressing the tofu: Tofu retains a lot of moisture, so it's essential to remove as much of that moisture as possible in order to make it super crispy. 15 minutes should do the trick, but you can press it for up to an hour.

Other Tofu Recipes to Enjoy

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