Description
This Sticky Tofu is a delicious, easy and affordable weeknight dinner! Tofu is coated in cornstarch and seared to crispy perfection, and then cooked down in a slightly sweet, sour and spicy sauce with garlic and ginger. Serve with white rice and vegetables for a full meal that the whole family will love.
Ingredients
Tofu:
- 14 ounces extra firm tofu
- 2 tablespoons cornstarch
- 2 tablespoons sesame oil
- 1 tablespoon low sodium soy sauce (or tamari for gluten free)
- 2 teaspoons finely minced fresh garlic
- 1 1/2 teaspoons finely minced fresh ginger
Sauce:
- 1/4 cup low sodium soy sauce (or tamari for gluten free)
- 3 tablespoons agave or honey
- 2 tablespoons tomato paste
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1 1/2 tablespoons rice vinegar
- 1/2 tablespoon cornstarch
- 1/4 tsp red pepper flakes
Instructions
- Drain tofu and pat dry. Slice the block of tofu in half widthwise, then slice into 1/2-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.
- Whisk together the sauce ingredients and set aside until ready to use.
- Once the tofu is pressed, add 2 tablespoons of cornstarch to a small, shallow dish and coat the tofu on both sides.
- 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. Flip over the tofu pieces and cook until crispy on the other side.
- 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.
- 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.
- Garnish with sesame seeds and thinly sliced green onion. Serve with cooked rice.
Notes
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.)
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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 264
- Sugar: 9.5 g
- Sodium: 537.3 mg
- Fat: 15.5 g
- Carbohydrates: 19.9 g
- Fiber: 1.8 g
- Protein: 12 g