Crispy Sticky Tofu

This Crispy Sticky Tofu is one of my absolute favorite ways to enjoy tofu. It’s pan-fried until golden and crispy, then tossed in a glossy, sweet, and savory sauce that clings to every bite. It’s quick to make, incredibly satisfying, and perfect for when I’m craving takeout-style food at home.

Why You’ll Love This Recipe

I love this recipe because it takes tofu to the next level. It’s crispy on the outside, tender inside, and completely coated in a sticky, flavor-packed sauce that balances sweet, salty, and a little bit of heat. It’s vegan, high in protein, and ready in under 30 minutes. I usually serve it with rice or noodles, and it never disappoints.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

extra-firm tofu
cornstarch
soy sauce or tamari (for gluten-free)
maple syrup or agave
rice vinegar
garlic
fresh ginger
sriracha or chili garlic sauce (optional)
toasted sesame oil
neutral oil for frying
green onions and sesame seeds (optional for garnish)

directions

1. I start by pressing the tofu for at least 15 minutes to remove excess moisture, then cut it into bite-sized cubes.

2. I toss the tofu in cornstarch until evenly coated.

3. In a large skillet, I heat some neutral oil over medium heat and fry the tofu until all sides are golden and crispy.

4. While the tofu cooks, I mix the sauce: soy sauce, maple syrup, rice vinegar, garlic, ginger, sesame oil, and a dash of sriracha.

5. Once the tofu is crispy, I pour in the sauce and stir constantly as it thickens and coats the tofu.

6. I remove it from heat once the sauce is sticky and glossy, then garnish with green onions and sesame seeds before serving.

Servings and timing

This recipe makes about 3 to 4 servings. It takes 15 minutes to prep and 15 minutes to cook, so I can have it on the table in just 30 minutes.

Variations

Sometimes I add steamed broccoli, bell peppers, or snap peas for a quick veggie-packed stir fry. I’ve also served this tofu over rice noodles or tucked it into lettuce wraps. When I want more heat, I up the sriracha or sprinkle in some red pepper flakes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using a skillet over medium heat to bring back some of the crispiness. The microwave works too, but the tofu will be softer. I usually add a splash of water if the sauce thickens too much.

FAQs

How do I keep the tofu crispy?

The key is pressing the tofu well and coating it with cornstarch before frying. I also avoid overcrowding the pan so the tofu crisps up evenly.

Can I bake or air-fry the tofu instead?

Yes, I’ve baked it at 400°F for 25–30 minutes or air-fried it at 375°F for 15 minutes, flipping halfway. It still gets nice and crispy.

Is this recipe gluten-free?

It can be! I just use tamari instead of soy sauce to make it gluten-free.

What tofu works best for this recipe?

I always go with extra-firm tofu. Anything softer won’t hold up as well and won’t get as crispy.

Can I make the sauce ahead of time?

Absolutely. I mix the sauce in advance and store it in the fridge for up to 3 days. Just give it a good stir before using.

Conclusion

Crispy Sticky Tofu is one of those recipes I keep in rotation because it’s simple, fast, and unbelievably tasty. It’s proof that tofu can be exciting and crave-worthy, especially when it’s smothered in a sweet and savory glaze. Whether I’m serving it with rice, noodles, or veggies, this dish always satisfies.