This recipe for Crispy Sticky Tofu is easy to make and perfect for a delicious vegan & gluten-free meal. This quick meal comes together in less than 30 minutes making it perfect for busy weeknights!

Sweet and sour tofu in a white ceramic bowl with two small bowls on the side filled with green onions and sesame seeds

What Is Sticky Tofu?

Sticky tofu is a tofu-based dish where crispy tofu cubes are tossed in a flavorful sauce that’s sweet, tangy, and, of course, sticky!

The sauce clings to every piece, creating a sticky, sweet savoury and salty dish. This recipe is inspired by sweet-and-savory Asian flavors and is perfect as a main course or a delicious plant-based appetizer. This recipe is similar to a General Tso Tofu but has a slightly different sauce and cooking method.

Why You’ll Love This Recipe

  • Perfectly crispy tofu: A simple cornstarch coating ensures every cube is golden brown and crispy.
  • Incredibly flavorful sauce: The sticky sauce is sweet, tangy, and savory, making it the star of the dish.
  • Easy to make: You only need a few ingredients and about 30 minutes to whip this up.
  • Customizable: Add veggies, serve with rice, or get creative with the toppings!
  • Vegan-friendly and gluten-free: A great option for plant-based and gluten-sensitive eaters.

Sticky Tofu Ingredients

Ingredients to make sticky tofu

  • Firm or extra-firm tofu: The key to getting crispy cubes that hold their shape during cooking.
  • Avocado oil: Adds a neutral, healthy fat for frying the tofu to golden perfection.
  • Cornstarch: Helps create a light, crispy coating on the tofu when pan-fried.
  • Grated ginger: Adds a fresh, spicy warmth and depth of flavor to the sauce.
  • Garlic (minced): Infuses the sauce with its bold, aromatic flavor.
  • Coconut sugar: A natural sweetener that brings a rich, caramel-like sweetness. Feel free to sub with brown sugar, honey, or maple syrup!
  • Apple cider vinegar: Balances the sweetness with a tangy kick. Rice vinegar works as a great alternative.
  • Ketchup: Adds umami and richness to the sauce for a subtle savory depth.
  • Tamari or soy sauce: Brings that essential salty, savory flavor to the dish. Use tamari for a gluten-free option!
  • Cornstarch mixed with cold water: Thickens the sauce to create the perfect sticky consistency.
  • Sliced green onions: A fresh and slightly sharp garnish that adds flavor and color.
  • Sesame seeds: For a little sesame crunch!

*This is just a recipe overview. The full recipe ingredients with measurements and instructions can be found below in the recipe card.

How To Make Crispy Sticky Tofu

Step 1

Press out any water from the tofu with paper towels then cut the tofu into cubes and toss with some oil and cornstarch.

  • cubed tofu in a clear bowl
  • cubed tofu covered in cornstarch in a clear bowl

Step 2

Heat the remaining oil in a large pan on medium-high heat and add the tofu cubes, cooking on each side for 2-3 minutes until golden brown and crispy. Then add the sauce and toss together until the tofu is evenly coated.

  • pan-fried cubes of tofu
  • a close up of general tso's tofu in a pan

Step 3

Serve as is or over rice, garnished with green onion and sesame seeds.

  • Sweet and sour tofu in a white ceramic bowl with two small bowls on the side filled with green onions and sesame seeds
  • A ceramic bowl with asian tofu in it with a small bowl of green onions in the back

What To Serve With Sticky Tofu

Sticky tofu pairs well with:

  • Steamed rice: Jasmine, basmati, or brown rice are all excellent options.
  • Noodles: Toss the tofu with stir-fried noodles for a hearty meal.
  • Veggies: Serve with steamed broccoli, bok choy, or snap peas for a balanced plate.
  • Salad: Add sticky tofu as a protein-rich topping for an Asian-inspired salad, like this edamame salad.
  • Lettuce wraps: Wrap the tofu in crisp lettuce leaves for a fun appetizer.

How To Store And Reheat

Sticky tofu is best enjoyed fresh, but you can store leftovers in the fridge in an airtight container for up to 3 days. To reheat Sticky Tofu, warm it in a pan over medium heat to maintain its crispiness. I don’t recommend microwaving for reheating as it’ll make the tofu soggy.

Expert Tips For Making Crispy Sticky Tofu

  • Press the tofu thoroughly: Removing as much water as possible from the tofu ensures it gets super crispy.
  • Cut the tofu into even cubes: Uniform pieces cook evenly and ensure every bite is crispy and coated in sauce.
  • Don’t skimp on the cornstarch: Tossing the tofu in cornstarch creates that golden, crispy crust when fried in avocado oil, so don’t skip this step!
  • Grate fresh ginger and mince the garlic: Fresh ginger and garlic bring bold, vibrant flavors to the sauce. Avoid substituting with the dried variations for best results.
  • Let the sauce bubble: Once you pour the sauce over the tofu, let it heat up and bubble gently. This activates the cornstarch, thickening the sauce into a glossy, sticky coating.
  • Serve immediately: Sticky tofu tastes best when it’s hot and freshly made. The crispy texture and sticky sauce are at their peak right out of the pan!

Frequently Asked Questions

Can I bake the tofu instead of pan-frying it?

Yes! Toss the tofu cubes in olive oil and cornstarch, then bake at 425°F for 20–25 minutes, flipping halfway through. Then add to a pan with the sauce on medium heat.

Can I make this recipe ahead of time?

You can prep the sauce and tofu separately, but wait to combine them until just before serving to keep the tofu crispy.

Can I use soft tofu in this recipe?

Yes, however, keep in mind that softer variations of tofu will not become crispy, but it will still taste delicious!

Try These Tofu Recipes Next!

A bowl filled with rice and sweet and sour tofu topped with sliced green onions

If you tried this Sticky Tofu or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl filled with rice and sweet and sour tofu topped with sliced green onions

Sticky Tofu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2–4 servings 1x
  • Category: Main
  • Method: Bake
  • Cuisine: Chinese
  • Diet: Vegan
Print Recipe

Description

This Sticky Tofu is made with crispy baked tofu cubes tossed in a tangy sticky sauce! Top it off with some green onions and sesame seeds.

Ingredients

Scale

Tofu

  • 1 block firm or extra-firm tofu
  • 2 tbsp avocado oil
  • 2 tbsp cornstarch

Sauce

  • 1 tbsp grated ginger
  • 1 garlic clove, minced
  • 3 tbsp coconut sugar (can sub brown sugar, honey or maple syrup)
  • 1 tbsp apple cider vinegar (can sub rice vinegar)
  • 1 tbsp ketchup
  • 2 tbsp tamari or soy sauce
  • 1 tbsp cornstarch mixed in 1 tbsp cold water

Other (optional) 

  • Sliced green onions
  • Sesame seeds
  • Rice to serve with

Instructions

  1. Cut the tofu into cubes then toss it in a bowl with the avocado oil and cornstarch.
  2. Heat the vegetable oil in a pan on medium-high heat then add half of the sliced green onions and all of the tofu cubes. Let the tofu cook for 2-3 minutes on each side until golden brown. 
  3. While the tofu cooks, prepare the sauce by mixing the sauce ingredients together in a bowl. 
  4. Once the tofu is crispy on all sides, lower the heat to medium-low and pour the sauce, sesame seeds and green onions into the pan. 
  5. Mix together, letting the sauce heat up and come to a light bubble. The sauce will cook down and coat the tofu cubes in a sticky sauce. 
  6. Serve on its own or with rice and top with green onions and sesame seeds. 

Notes

Make sure to use firm or extra-firm tofu to get crispy tofu cubes.

Serve right away. This dish is best eaten immediately, otherwise, the tofu loses its crispiness.

Serve with rice, rice noodles, or on its own.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 160
  • Sugar: 10g
  • Fat: 8g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 6g