Sticky Tofu (20-Minute Easy Recipe)

Overhead view on a sticky tofu that's topping a bowl filled with rice noodle and steamed carrots. The tofu is also garnished with white sesame seeds and chopped green onion. There are small bowls on the table containing more sesame seeds and chopped green onions.

5 from 3 votes

Sticky Tofu (20-Minute Easy Recipe)

This better than takeout sticky tofu recipe will make you love tofu, I promise! The tofu is lightly breaded, then pan roasted and covered in a super easy sweet & savory sauce. It makes for a very tasty plant-based protein to use over noodles, in buddha bowls or even in sandwiches. Plus, it will be done within 20 minutes!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: asian-inspired

Keyword: Low in fat, tofu, Vegan

Servings:

Calories: 159kcal

Author: Jessica Laroche

Ingredients

454 g extra firm tofu
2 tbsp cornstarch
2 tbsp flour all purpose or white whole wheat
sesame oil as needed for roasting, optional

For the sauce

¼ cup soy sauce
¼ cup maple syrup
1 tbsp rice vinegar
1 tsp tomato paste
1 tsp fresh ginger grated or finely diced
2 cloves of garlic crushed

Instructions

Combine all of the sauce ingredients together in a small bowl. Set aside.
Pat dry the block of tofu using a hand towel or paper towels. Then, cut the tofu as desired. I like to shape the pieces in triangle for this recipe, but cubes would work great too. To make the triangles, slice the block of tofu in 4 equal rectangular, then slice them in diagonal to get large triangles.
In a shallow medium size bowl, combine the flour and corn starch. Then, cover the pieces of tofu by tossing/pressing them in the flour mixture (the moist nature of the tofu should help the breading stick to it). Transfer to a plate and keep going until you covered all the tofu.
Warm up a non-stick pan over medium-high heat. You can also warm up a small amount of sesame oil to help the tofu roast. Roast the tofu on each side until browned, flipping the pieces a few times (for about 15 minutes).
Once the tofu is roasted to your liking, then pour the sauce over and use thongs to flip the tofu and makes sure they all are covered with some of the sauce. Cook for a short time or until the sauce is to your desired consistency (it should take about 1-2 minutes or so).
Serve immediately over noodles or rice with a side of veggies.

Video

Notes

Store any leftovers in an air-tight container for up to 4 days.
To make this recipe ahead: combine the sauce in a jar and store in the fridge. Also bread and pan-fry the tofu, but do not add the sauce to it. Simply transfer the roasted tofu in the fridge as well. When ready to eat, transfer the tofu back to the pan and warm it up, then add the sauce until thickened. This should take you only a few minutes!
I love using tomato paste from a tube that I always keep in the fridge and can use small amount at the time (opposed to opening a can). I love the tomato paste from Amore.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition