Description
This Crispy Sticky Tofu is the ultimate vegan takeout-style dish made at home! Golden pan-fried tofu cubes tossed in a sweet, savory, and slightly spicy sticky sauce make this protein-packed recipe a fast, flavorful, and satisfying meal in under 30 minutes.
Ingredients
- 14 oz extra-firm tofu, pressed and cubed
- 3 tablespoons cornstarch
- 1 tablespoon neutral oil (like avocado or canola) for frying
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons maple syrup or agave
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon toasted sesame oil
- 1–2 teaspoons sriracha or chili garlic sauce (optional, to taste)
- Green onions, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Press tofu for at least 15 minutes to remove moisture, then cut into bite-sized cubes.
- Toss tofu in cornstarch until well-coated on all sides.
- Heat neutral oil in a large skillet over medium heat. Add tofu and fry until golden and crispy on all sides, about 8–10 minutes total.
- While tofu cooks, whisk together soy sauce, maple syrup, rice vinegar, garlic, ginger, sesame oil, and sriracha in a small bowl.
- Once tofu is crispy, reduce heat to low and pour in the sauce. Stir constantly until the sauce thickens and coats the tofu in a sticky glaze, about 1–2 minutes.
- Remove from heat and garnish with green onions and sesame seeds, if desired. Serve hot with rice, noodles, or veggies.
Notes
- Pressing tofu is essential for crispiness—use a tofu press or wrap in paper towels and weigh down with a heavy object.
- Add steamed or stir-fried veggies like broccoli, bell pepper, or snap peas for a full meal.
- For extra heat, increase sriracha or add red pepper flakes.
- The sauce can be made ahead and refrigerated for up to 3 days.
