Sticky Tofu
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!
Servings: 4 Servings
Calories: 332kcal
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
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
Air Fryer Method:
- 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
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
