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This Sticky Tofu is savoury, sweet, and perfectly crispy and comes together in 30 minutes and is packed with 24 grams of protein per serving. This recipe uses simple ingredients, and is an easy one pan plant-based dinner that is perfect for weeknights or when you’re craving something flavourful and satisfying.
Table of Contents
As someone who has developed many tofu recipes for the blog over the years from Sesame Tofu to Tofu Stir-Fry and even Korean Tofu Soup, I’ve tested countless methods for getting tofu crispy and flavourful. This version is one of the easiest to make, and it tastes better than takeout.
If you’ve never tried Sticky Tofu before, it’s a crispy tofu dish tossed in a sauce that’s sweet, savoury, and full of bold flavour. The sauce clings to every piece of tofu, creating a sticky, sweet savoury and salty dish that is so satisfying. This recipe is similar to a General Tso Tofu but has a slightly different sauce and cooking method.
Recipe Highlights
- Perfectly crispy tofu: this tofu is crispy and satisfying thanks to pan-frying a crispy cornstarch coating.
- Pack with flavour: The sticky sauce is sweet, tangy and savoury and oh so satisfying!
- Easy to make: You only need a few ingredients and about 30 minutes to make this tofu dish.
- Customizable: Add veggies, serve with rice, or get creative with the toppings.
- High in protein: This tofu recipe is packed with 24 grams of protein for a hearty and filling plant-based meal. For another high protein tofu dish also try this Honey Garlic Tofu.
Key Ingredients
- Tofu: Opt for firm or extra-firm tofu to create crispy tofu cubes. Soft tofu is best to keep for dishes like this Mapo Tofu.
- Cornstarch: This is the “secret ingredient” that will create a crispy coating on the tofu. For a delicious crispy dish don’t leave this out. You can also substitute with arrowroot starch or tapioca starch.
- Coconut sugar: I love the caramel-like flavour from coconut sugar, but you can substitute with brown sugar, honey, or maple syrup if needed.
- Apple cider vinegar: This helps balances the sweetness and gives the tofu that classic sweet and sour taste. Rice vinegar works as a great alternative.
*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
Step 2: Toss the tofu with oil and cornstarch.
Step 3: 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.
Step 4: Add the sauce and toss together until the tofu is evenly coated.
Step 5: Serve as is or over rice, garnished with green onion and sesame seeds.
What To Serve With Sticky Tofu
- Steamed rice: Jasmine, basmati, or brown rice work great or even some Quinoa Fried Rice.
- 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
Store leftover sticky tofu in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat to keep the tofu crisp. Microwaving works but will make the tofu soft.
Jess’s Tips
- Press your tofu well: Removing excess liquid helps the tofu crisp up faster and prevents sogginess.
- Cut into even cubes: Uniform pieces cook more evenly. You can alternatively tear the tofu into “nuggets” like I do for this Gochujang Tofu recipe.
- Don’t skip the cornstarch: It’s the key ingredient that creates the light, crispy coating that helps the sauce stick.
- Let the sauce bubble: Once you pour the sauce over the tofu, let it simmer until it begins to thicken.
- Serve immediately: Sticky tofu tastes best right after cooking when the coating is crisp and the sauce is sticky!
Frequently Asked Questions
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.
Yes. Follow my recipe for Crispy Air Fryer Tofu, then prepare the sauce separately on the stovetop, then toss the air-fried tofu in the sauce right before serving so it stays crispy.
You can prep the sauce and tofu separately, but wait to combine them until just before serving to keep the tofu crispy.
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
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!
Sticky Tofu Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 large servings
- Category: Main
- Method: Bake
- Cuisine: Chinese
- Diet: Vegan
Description
This sticky tofu is crispy, flavourful and has 24 grams of protein per serving. It’s a quick 30 minute vegan dinner that’s easy to make and perfect for busy weeknights.
Ingredients
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
- Cut the tofu into cubes then toss it in a bowl with the avocado oil and cornstarch.
- 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.
- While the tofu cooks, prepare the sauce by mixing the sauce ingredients together in a bowl.
- 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.
- 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.
- Serve on its own or with rice and top with green onions and sesame seeds.
Notes
- Press the tofu well so it gets crisp in the pan.
- Cut the tofu into even cubes for consistent cooking.
- Coat the tofu lightly in cornstarch for the best crispy texture.
- Serve the tofu right away to keep the coating crisp.
- Store in the fridge up to 3 days.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 400
- Sugar: 18g
- Fat: 18g
- Carbohydrates: 40g
- Fiber: 2.5g
- Protein: 24g
My family loved this recipe! It was super easy and delicious. Next time, I will double the sauce so that there’s extra for the rice.
So glad you all enjoyed it!
This is the best tofu ever. My husband doesn’t usually love tofu but he devoured this! Easy to make too. I’ll be making it again!
This recipe is missing some of the directions: Are you heating the green onions and the tofu? What part of the recipe are you baking in the oven at 425 in a pan w/ parchment paper? It never stated what or when you are baking something.
Hi Jo-Ann, I believe you are just reading the “recipe overview” in the post and not the actual recipe card. Please scroll to the bottom of the blog post for the recipe card, or you can click the “jump to recipe” button right at the top of the post!
I love this recipe and have made it several times. I swear it used to have pineapple juice in it! Am I crazy?
Hi Amanda, it did! It’s been updated to make it more simple/easy to make. (Many people don’t tend to have pineapple juice on hand!)