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5 from 4 votes

Sticky Tofu

This Crispy Sticky Tofu Is Delicious, Lightly Pan Fried & Easy To Make. A Quick Weeknight Dinner That Goes With Anything.
Prep Time15 mins
Cook Time30 mins
Pressing Tofu30 mins
Total Time45 mins
Course: Dinner
Cuisine: Chinese
Diet: Gluten Free, Vegan
Servings: 4 Servings
Calories: 332kcal
Author: Nija Clark

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

  • 1/4 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)
  • 1/3 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.
    1/4 cup Tamari, 3 tablespoons Sesame seeds, 2 tablespoons Garlic, 1/3 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

Air Fryer Method: 
  1. 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. 
  2. 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.
  3. While the broccoli is cooking, heat the sauce in a saucepan over medium heat, until simmering. Set aside. 
  4. In a large bowl, combine the tofu, broccoli, and the warmed sauce, tossing to coat. Serve!
 

Nutrition

Calories: 332kcal | Carbohydrates: 37g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 967mg | Potassium: 656mg | Fiber: 4g | Sugar: 19g | Vitamin A: 711IU | Vitamin C: 104mg | Calcium: 182mg | Iron: 3mg