This crispy Sticky Tofu Recipe is sweet, savory, and loaded with deliciousness. Tofu is a perfect blank canvas and it soaks up all those incredible flavors in the marinade, turning this dish into an easy, protein-rich meal. Even if you’re not a tofu lover, I urge you to give this recipe a try! The flavors, textures, and everything else are just spot on!
Building protein-rich vegan meals can be challenging sometimes, so of course I am always in search of delicious high-protein vegan meals that don’t take a lot of effort and time.
I’m proud of my vegan mushroom and tofu ravioli recipe, and my chickpea tuna salad still remains one of my top favorites. However, this sticky crispy tofu recipe is just something else!
Why You’ll Love This Sticky Tofu Recipe
- High protein: Tofu is an amazing source of protein, and is perfect for vegans.
- Customizable: You can customize it too! Make it spicy, and tangy, or add in more mix-ins of your choice. It’s incredibly versatile that way.
- Delicious: The flavors are like no other! If you love Asian food, you’ll really enjoy this savory and delicious crispy tofu recipe.
Ingredients
- Tofu: The texture of extra-firm is ideal for pan frying.
- Aromatics: I used a mix of minced garlic and some grated ginger for that beautiful aroma and flavor. Use fresh for the best flavor.
- Sauces and seasonings: You’ll need soy sauce for that delicate umami, vinegar for a bit of tang and a dash of maple syrup for some sweetness.
- Cornstarch: To coat the tofu pieces. This also helps the tofu crisp up and get that nice crunchy exterior when fried.
- Rice: To make the crispy tofu bowl. Use any kind of rice you prefer. Long-grain rice like Basmati rice is great or you can choose whole grain and use brown rice.
- Sesame oil: For that authentic Asian flavor. If you can, use toasted sesame oil for that incredible aroma!
- Toppings: I used some chopped green onions and toasted sesame seeds to lend a bit of crunch. Feel free to use your choice of toppings!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-free: Swap the soy sauce in the recipe for tamari or coconut aminos to make gluten-free crispy sticky tofu.
- Hot and spicy: Add a dash of hot sauce or sprinkle some red pepper flakes into the mix to add a bit of heat to the pan-fried tofu.
- Sweet and spicy: Use your favorite sweet chili sauce to transform this sticky tofu into a delicious sweet and spicy dish.
How to Make Sticky Tofu Bowls
Start by draining the liquid out from the package of tofu and getting all your ingredients ready.
Step 1: Cut the tofu. Use a sharp knife to cut the tofu into small cubes.
Step 2: Coat the tofu. Transfer the tofu pieces to a container, dust a bit of cornstarch over them, close the lid, and give it a quick shake to ensure all the cubes are fully coated.
Step 3: Pan fry. Heat the olive oil in a pan and add in the tofu cubes. Cook them until they’re crispy on all sides.
Step 4: Sauce it up. In a blender, combine the ginger, garlic, soy sauce, vinegar, maple syrup and oil. Add it to the fried tofu.
Step 5: Finish up. Cook for a few minutes until the sauce thickens up. Spoon this over a bowl of rice and finish up with toppings of your choice.
⭐️ Hint: Let the tofu rest in the cornstarch coating for around 10 minutes before you fry it. This will help you get that perfect crispy texture on the outside.
Storage Directions
- Storing: Store your leftover crispy tofu in the refrigerator for up to 4 days, ideally in an airtight container. If you haven't already put everything together or are planning to try making the sticky tofu bowl recipe ahead of time, store the rice, pan-fried tofu, and sauce separately. Then, all you need to do is reheat it and assemble everything!
- Freezing: Freezing and thawing can change the texture of tofu, which is why I wouldn’t recommend it.
- Reheating: Reheat your tofu and sauce in a pan over medium heat or in the microwave until they have warmed through.
Serving Suggestions
Tofu bowl recipes are incomplete without the toppings. Use your chance to get creative, and top them with your favorites. Avocado slices, hot sauce, fried garlic, crunchy shallots, and vegan sour cream are all great options.
You can also enjoy the sticky tofu as an appetizer or a side, without the rice if you want to. Enjoy it at parties with my veggie pinwheels.
I also think it would be perfect topped over a simple bowl of noodles.
Finish up this healthy vegan meal with a delicious sweet treat like dairy-free peanut butter cookies or a rich white chocolate lava cake if you really want something more indulgent.
Video
Expert Tips
- Make it crispy: To make the tofu extra crispy, drain the excess water from the block of tofu and press down on it by placing a heavy pot on it for about 30 minutes. This will decrease the water content and help the tofu crisp up even more.
- Cut smart: Cut the firm tofu into smaller cubes or triangles to get more surface area. This is again, a great way to get a nice bit of crunch on the outside.
- Wait it out: Wait for a few minutes for the tofu to crisp up on one side before you flip it over.
- Make it quick: To cut down the cooking time for this recipe, pan fry the corn flour coated tofu, let them cool down and refrigerate them for up to 4 days. You could also make a batch of baked tofu and use them instead.
More Delicious Vegan Recipes
Sticky Tofu Bowls
Ingredients
Tofu Ingredients
- 1 14-oz package extra firm tofu
- 2 tablespoon cornstarch
- ½ cup soy sauce or coconut aminos
- 3 tablespoon maple syrup
- 2 tablespoon sesame oil
- 2 tablespoon rice vinegar
- 3 cloves minced garlic
- 1 tablespoon grated ginger
Bowl Toppings
- 3 cups cooked rice
- 2 cups steamed edamame
- 1 avocado
- optional: sesame seeds and spring onions to garnish
Instructions
- Open the package of tofu, drain the excess water, and press the extra liquid out of the tofu.
- Cut the tofu into small/medium sized cubes. Transfer to a container, dust the cornstarch over the tofu, close the container, and shake it up so the tofu is fully coated in the cornstarch.
- Drizzle a generous amount of olive oil in a pan over medium heat. Transfer the tofu and cook it in the oil. Make sure to stir constantly, so that the tofu doesn't stick to the pan, and make sure to flip throughout cooking so that each side is cooked and crispy.
- Now whisk up the sauce ingredients- soy sauce, maple, oil, vinegar, garlic, and ginger. I used a blender to make it easier.
- Once the tofu is nice and crispy, pour the sauce over the tofu and cook for several minutes until the sauce thickens up quite a bit. You will have some leftover sauce, which I highly recommend pouring over the bowls in the end once assembled.
- Once the tofu is ready, assemble your bowls by adding rice, then the tofu, some edamame, and a sliced avocado. Top with spring onion, sesame seeds, and plenty of the sticky sauce on top. Enjoy!
Notes
- Make it crispy: To make the tofu extra crispy, drain the excess water from the block of tofu and press down on it by placing a heavy pot on it for about 30 minutes. This will decrease the water content and help the tofu crisp up even more.
- Cut smart: Cut the firm tofu into smaller cubes or triangles to get more surface area. This is again, a great way to get a nice bit of crunch on the outside.
- Wait it out: Wait for a few minutes for the tofu to crisp up on one side before you flip it over.
- Make it quick: To cut down the cooking time for this recipe, pan fry the corn flour coated tofu, let them cool down and refrigerate them for up to 4 days. You could also make a batch of baked tofu and use them instead.
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