This Sticky Tofu is an easy recipe for the tofu lovers out there. Crispy pieces of tofu and broccoli are drenched in a sticky, sweet and spicy sauce and made in just 45 minutes!
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This sticky tofu recipe is perfect for first time tofu explorers! Tofu is one of the best plant proteins out there but can be a bit intimidating if you've never cooked with it before. Don't worry, it's easier than you think to make delicious tofu! This recipe is beginner friendly and will open the doors to more delicious and easy tofu recipes like our grilled tofu kebabs, baked vegan meatballs, or pan-fried sesame tofu.
This is an easy weeknight dinner the whole family will enjoy. Yes, even the tofu skeptic! The tofu is coated in cornstarch and pan- fried to crispy perfection and coated in a delicious sticky sauce.
Why This Recipe Works
- Meal-prep friendly - make extra for easy meals all week long!
- Easy to follow - simple and easy to follow recipe for beginners and experts.
- Homemade sauce - the delicious sauce is homemade from pantry staple items.
Equipment
- Large skillet
- Air Fryer - we prefer the oven type air fryer vs the basket fryer so you can cook larger batches.
Ingredients
- Cornstarch - is used as a thickening agent for the sticky sauce.
- Avocado oil - or high temperature oil like refined canola or refined sunflower oil. Avoid olive oil when pan frying.
- Broccoli- for an added vegetable. You can also use bok choy, snap peas or bell peppers.
Tofu Marinade:
- Extra-firm tofu - this will give you the crispy outer layer you're looking for.
- Sesame oil - adds a nutty rich flavor to the sticky sauce.
- Tamari - adds an umami flavor and saltiness to the sticky tofu.
- Maple syrup - acts as the sweetener and balances out the umami, salty and spicy flavors combined in the sauce.
- Fresh ginger- is a staple in Asian cooking as it adds a fresh spicy-sweet flavor and depth to dishes.
- Sriracha - adds depth and complexity to the sauce and balances out the other sweet and salty flavors used.
Substitutions
Tamari - use coconut aminos; another gluten-free alternative.
Cornstarch - another alternatives are arrowroot powder or tapioca flour for the coating.
Maple syrup - agave and brown sugar are also good alternatives.
Sriracha - the sriracha balances out the sauce but if you prefer a spicier sauce add a bit more or add a sprinkle of red chili flakes to the top.
Detailed ingredients, measurements, and instructions are provided at the end of this post in the printable recipe card. This recipe has not been tested with substitutions or variations not listed. If you make any changes, please share your results in the comments!
Instructions
Prepare the tofu:
- Either using a tofu press (or the old fashion way) place a few folded paper towels or a clean tea towel on a plate, cutting board, or clean surface. Place the block of tofu on the towels and place another towel on top. Place a plate on top of the covered tofu and use a book, bowl of water or cans of food to weigh down the block. Allow the tofu to be pressed for 30 minutes.
- Remove the tofu from paper towels and cut it into 1-inch cubes. Place the tofu cubes in a large bowl, and toss with the cornstarch. Be sure each cube is evenly coated and set the tofu aside.
Prep the sauce:
- While the tofu is being pressed, make the sticky sauce. Combine tamari, sesame seeds, maple syrup, ginger, sriracha sauce, and sesame oil in a small mixing bowl.
Cooking:
- Heat your oil in a large skillet over medium heat. Once heated, add the coated tofu cubes 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.
- Add frozen broccoli to the hot pan carefully and cook until browned or about 5-6 minutes.i
- Add the crispy tofu and the sauce mixture to the pan and toss to combine.
- Cook for 2 more minutes to thicken and caramelize the sauce
- Serve over white rice and top with sesame seeds and green onions, enjoy!
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!
Recipe FAQ's
Absolutely! Feel free to experiment with different sauces to suit your taste preferences. Just ensure that the sauce is thick enough to coat the tofu and has enough flavor to complement it.
Make sure the pan is well-oiled before adding the tofu. You can also use a non-stick pan or a well-seasoned cast-iron skillet to prevent sticking.
Yes, you can bake the tofu for a healthier alternative. Simply coat the tofu pieces with the sauce and arrange them on a lined baking sheet.
Cooking Tips
- Do not skip pressing the tofu. Tofu holds a ton of moisture, so it's essential to remove as much as possible to produce the crispiest tofu.
- Use firm or extra-firm tofu. Firm tofu works best for a sticky tofu recipe as it holds its shape well when coated and cooked.
- Use a fine grater or microplane. Use it to grate the fresh ginger, trust me it will make your life so much easier!
Storage
- Store. Sticky tofu can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheat. Reheat it in a skillet or microwave until heated through before serving
- Freeze. You can freeze leftover sticky tofu. Place it in an airtight container or freezer bag, removing as much air as possible to prevent freezer burn. Thaw it in the refrigerator overnight before reheating.
What Do You Eat With Sticky Tofu?
Sticky tofu pairs well with rice, noodles, 10 minute quinoa recipe, or steamed vegetables. You can also serve it with a side of salad or pickled vegetables for a refreshing contrast.
Love this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below & if you REALLY like it, consider a comment down below. Thanks!
📖 Recipe
Sticky Tofu
If you love this recipe as much as we do, let us know with a 5-star rating!
Print Recipe Leave A Review Pin RecipeEquipment
- 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
Prepare the tofu:
- Either using a tofu press (or the old fashion way) place a few folded paper towels or a clean tea towel on a plate, cutting board, or clean surface. Place the block of tofu on the towels and place another towel on top. Place a plate on top of the covered tofu and use a book, bowl of water or cans of food to weigh down the block. Allow the tofu to be pressed for 30 minutes.
- Remove the tofu from paper towels and cut it into 1-inch cubes. Place the tofu cubes in a large bowl, and toss with the cornstarch. Be sure each cube is evenly coated and set the tofu aside.
Prep the sauce:
- While the tofu is being pressed, make the sticky sauce. Combine tamari, sesame seeds, maple syrup, ginger, sriracha sauce, and sesame oil in a small mixing bowl.
Cooking
- Heat your oil in a large skillet over medium heat. Once heated, add the coated tofu cubes 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.
- Add frozen broccoli to the hot pan carefully and cook until browned or about 5-6 minutes.
- Add the crispy tofu and the sauce mixture to the pan and toss to combine.
- Cook for 2 more minutes to thicken and caramelize the sauce
- Serve over white rice and top with sesame seeds and green onions, enjoy!
Notes
- Complete steps 1-3. Toss the prepared 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!
- Do not skip pressing the tofu. Tofu holds a ton of moisture, so it's essential to remove as much as possible to produce the crispiest tofu.
- Use firm or extra-firm tofu. Firm tofu works best for a sticky tofu recipe as it holds its shape well when coated and cooked.
- Use a fine grater or microplane. Use it to grate the fresh ginger, trust me it will make your life so much easier!
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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.