This Crispy Sticky Tofu Is Delicious, Lightly Pan Fried & Easy To Make. A Quick Weeknight Dinner That Goes With Anything.
Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. However you can find important tips/tricks in the post.
PIN This Sticky Tofu With Broccoli In A Sweet Sesame Sauce Recipe For Later!
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Sticky tofu with sweet sesame sauce is the best of the sweet and salty variety, its like a Teriyaki sauce or Beef & broccoli that’s vegan and gluten-free.
If you’re looking for new ways to try tofu, check out our fried chicken tofu, chickpea tofu, grilled tofu skewers & our simple pan fried tofu recipes.
Ingredients
- Extra Firm Tofu - will give you the extra crispy outer layer you want when pan frying.
- Sesame Oil - for flavor.
- Cornstarch - as a thickening agent for the sauce.
- Sriracha - this sauce is not hot, it just gives it more depth of flavor
- Avocado oil - or high temperature oil like refined canola or refined sunflower oil.
See recipe card for quantities.
If You’re Out Of Tamari Sauce
Tamari is a type of soy sauce made without wheat. You can use coconut aminos or liquid aminos. And if you're not gluten-free you can use soy sauce.
Substitutions
- Sriracha - instead of sriracha you can use red pepper flakes or for even more heat garlic chili sauce.
- Cornstarch - you can also use tapioca flour, potato or arrowroot starch for coating.
- Maple syrup - may be substituted for agave, coconut sugar, or white granulated sugar if desired.
Equipment
- Large skillet
- Air Fryer - we prefer the oven type air fryer vs the basket fryer so you can cook larger batches.
Instructions
Prepare Tofu
Either using a tofu press. Or the old fashion way. Place a few folded paper towels on a plate, cutting board, or clean surface. Put the tofu block onto the paper towels, then place more paper towels on top of the tofu. Place a plate on top of the covered tofu, and then weigh the top plate down with a bowl of water or a few cans of food. Allow the tofu to be pressed for 30 minutes.
After the tofu has been pressed for 30 minutes, remove it from paper towels and cut it into 1-inch cubes. Place in a large bowl, and toss with the cornstarch, evenly coating. Set bowl aside.
Prepare Sauce
Make the sauce by combining tamari, sesame seeds, garlic, maple syrup, ginger, sriracha sauce, and sesame oil in a small bowl and set aside.
Prepare Tofu
Heat your oil in a large skillet over medium heat. Once heated, place the tofu in a single layer into the skillet and brown for 6-7 minutes. Flip the tofu and brown another side, and continue to do so until all sides are brown. Remove the tofu from the skillet and set it aside.
Carefully add the frozen broccoli to the hot pan and cook until it begins to brown (about 5-6 minutes).
Add the tofu back into the pan.
Add the sticky sauce to the pan and toss to coat.
Cook for another 2 minutes to thicken the sauce.
Optionally top with more sesame seeds and slice green onions. Serve!
Instructions For Air Fryer
Complete steps 1-3. Toss the prepared tofu in 1 tablespoon oil, and place in a single layer in the air fryer tray. Air fry for 11 to 15 minutes, flipping halfway, until golden brown and crisp around the edges at 400 degrees. Remove the tofu from the air fryer and set it aside.
Toss the frozen broccoli in the remaining 2 tablespoon oil and place in the air fryer. Air fry for 12 minutes at 400 degrees, tossing halfway through. Remove from the air fryer and set aside with the tofu.
While the broccoli is cooking, heat the sauce in a saucepan over medium heat, until simmering. Set aside.
In a large bowl, combine the tofu, broccoli, and the warmed sauce, tossing to coat. Serve!
What Do You Eat With Sticky Tofu?
- Eggplant (Aubergine)
- Cauliflower
- Rice
- Noodles
Storage
Store in the refrigerator in an airtight container for up to 3 days. The tofu will be slightly less crisp the longer it sits in the fridge but still tasty!
Reheat in the microwave or over medium heat in a skillet.
📖 Recipe
Sticky Tofu
Equipment
- Large Skillet
Ingredients
Tofu
- 1 Package Extra Firm Tofu - 14 oz, pressed and cubed
- 3 tablespoons Cornstarch
- 3 -5 tablespoons Avocado oil - enough to thinly cover bottom of pan
Sticky Tofu Marinade
- ¼ cup Tamari - can substitute with coconut aminos or soy sauce if not gluten-free.
- 3 tablespoons Sesame seeds
- 2 tablespoons Garlic - minced (about 4 cloves)
- ⅓ cup Maple syrup
- 1 tablespoon Fresh Ginger - minced
- 2 teaspoons Sriracha hot sauce - can sub with Red Pepper Flakes if out of Sriracha.
- 1 tablespoon Sesame oil
- 1 pound Frozen Broccoli
Instructions
- Either using a tofu press. Or the old fashion way. Place a few folded paper towels on a plate, cutting board, or clean surface. Place the tofu block onto the paper towels, then place more paper towels on top of the tofu. Place a plate on top of the covered tofu, and then weigh the top plate down with a bowl of water or a few cans of food. Allow the tofu to be pressed for 30 minutes.1 Package Extra Firm Tofu
- After the tofu has been pressed for 30 minutes, remove it from paper towels and cut it into 1-inch cubes. Place in a large bowl, and toss with the cornstarch, evenly coating. Set the bowl aside.1 Package Extra Firm Tofu, 3 tablespoons Cornstarch
- Meanwhile, make the sauce by combining tamari, sesame seeds, garlic, maple syrup, ginger, sriracha sauce, and sesame oil in a small bowl.¼ cup Tamari, 3 tablespoons Sesame seeds, 2 tablespoons Garlic, ⅓ cup Maple syrup, 1 tablespoon Fresh Ginger , 1 tablespoon Sesame oil, 2 teaspoons Sriracha hot sauce
- Heat your oil in a large skillet over medium heat. Once heated, place cut tofu pieces in a single layer into the skillet and brown for 6-7 minutes. Flip the tofu and brown another side, and continue to do so until all sides are brown. Remove the tofu from the skillet and set it aside.3 -5 tablespoons Avocado oil, 1 Package Extra Firm Tofu
- Carefully add the frozen broccoli to the hot pan and cook until beginning to brown (about 5-6 minutes).1 pound Frozen Broccoli
- Add the crispy tofu and sticky sauce to the pan and toss to coat.
- Cook for another 2 minutes to thicken the sauce. Optionally top with more sesame seeds and slice green onions. Serve!
Notes
- Complete steps 1-3. Toss the pprepared tofu in 1 tablespoon oil, and place in a single layer in the air fryer basket. Air fry for 11 to 15 minutes, flipping halfway, until golden brown and crisp around the edges at 400 degrees. Remove the tofu from the air fryer and set it aside.
- Toss the frozen broccoli in the remaining 2 tablespoon oil and place in the air fryer. Air fry for 12 minutes at 400 degrees, tossing halfway through. Remove from the air fryer and set aside with the tofu.
- While the broccoli is cooking, heat the sauce in a saucepan over medium heat, until simmering. Set aside.
- In a large bowl, combine the tofu, broccoli, and the warmed sauce, tossing to coat. Serve!
Nutrition
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
Live Love and Eat Good Food!
The Vgn Way
Jazz
I added a few additional veggies to this sticky tofu recipe and it was a hit with the entire family! We'll be enjoying it again for dinner next week.
Chenée
This is soo good! I made it in the air fryer and I'm planning to make it again this week! Thank you!
Jessica
I've been looking for lighter meals in between holiday dinners and parties and this was so delicious. The tofu really takes on so much flavor. This will go in the regular dinner rotation.
Robin
I prepared this when my vegan nephew came recently. Not only did he obsess over this dish, everyone else in the family did too. Thanks for a great recipe!
Shani Whisonant
This was so easy to make, and so delicious! I wasn't prepared for how much flavor I'd get out of this tofu! Thank you for sharing.
Marta
I absolutely loved this sticky tofu recipe. The blend of maple and sriracha in recipe made the perfect marinade for it too.
joybell
This was so easy to make but more importantly it was so flavorful.