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Crispy Sticky Tofu

Deliciously crispy on the outside and coated with a sticky sauce, this crispy sticky tofu is perfect for a fast, plant-based meal that will impress everyone.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 block Firm Tofu (Use extra firm tofu for best results)
  • 2 tablespoons Cornstarch (Arrowroot powder works in a pinch)
  • 1 cup Soy Sauce or Coconut Aminos (Coconut aminos offer a soy-free alternative)
  • 2 tablespoons Maple Syrup (Substitute with agave syrup if needed)
  • 1 tablespoon Sesame Oil (Can be replaced with olive oil)
  • 1 tablespoon Rice Vinegar (Cider vinegar is an alternative)
  • 2 cloves Garlic (Fresh minced garlic enhances flavor)
  • 1 inch Ginger (Freshly grated adds warmth and spice)
  • 2 cups Cooked Rice (Quinoa or cauliflower rice can serve as alternatives)
  • 1 cup Steamed Edamame (Can substitute with peas)
  • 1 medium Avocado (Optional but highly recommended)
Toppings
  • Sesame seeds and sliced spring onions enhance the dish

Method
 

Preparation
  1. Drain the tofu and press it to remove excess moisture, then cut it into bite-size cubes.
  2. Toss the tofu cubes with cornstarch until evenly coated.
Cooking
  1. Heat sesame oil in a pan over medium-high. Add tofu and fry until golden and crispy, about 5-7 minutes, flipping halfway through.
  2. In a bowl, mix soy sauce, maple syrup, rice vinegar, minced garlic, and grated ginger.
  3. Pour the sauce over the crispy tofu, letting it simmer for 2-3 minutes to soak up all that goodness.
Serving
  1. Top with steamed edamame, avocado, sesame seeds, and spring onions.

Notes

Got leftovers? Store your crispy sticky tofu in an airtight container in the fridge for up to 3 days. To freeze, it holds well for about 2 months, but the crispy texture may take a hit. Reheat using an oven or skillet to maintain crunch.