This pan-fried sticky maple-glazed tofu is crispy, sweet, savory, and addictive. It’s the kind of plant-based protein that makes everything better.
If you love tofu recipes, check out my Crispy Baked Tofu, Thai Noodle Salad with Peanut Sauce, and Vegan Egg Roll Bowl!
If you’re looking for a tofu recipe to liven up a bowl, you’ve found it. It’s crispy on the outside, chewy on the inside, and coated in a glossy, sticky glaze that clings to every piece like it was meant to be there.
I love tossing it into an Asian-inspired bowl with sushi rice, cucumbers, and green onions. And a drizzle of my Egg Roll Sauce? Yes, please.
Serve it in summer rolls, wrap it in lettuce, or top off your stir-fried veggies — it just works.
Why this recipe works
- Cornstarch coating: Creates a crisp crust when pan-fried in oil
- Toasted sesame oil: Adds depth and nutty richness to the glaze
- The glaze: Tamari (salt), maple syrup (sweet), rice vinegar (acid), cayenne (heat), and a cornstarch slurry = thick, sticky goodness
- Quick pan-fry: Faster than baking and delivers a crave-worthy texture
What ingredients you need
- Extra-firm tofu
- Cornstarch
- Sea salt
- Garlic powder
- Neutral oil – Like avocado or grapeseed
- Tamari – or low-sodium soy sauce
- Maple syrup
- Rice vinegar
- Toasted sesame oil
- Garlic powder
- Cayenne pepper – optional
How to make this recipe (step-by-step)
Find the complete recipe with measurements in the recipe card below.
Slice tofu into even pieces (about ½ inch thick) and toss with cornstarch, salt, and garlic powder.
Combine glaze ingredients in a skillet (don’t heat yet). Mix the slurry in a small bowl and set aside.
Cook in oil over medium-high heat until golden and crispy, about 3–4 minutes per side.
While the tofu finishes, bring the glaze to a simmer. Stir in the slurry and cook gently until thick and glossy.
Add tofu to the glaze and toss gently to coat.
Top with sesame seeds and green onions if desired. Enjoy warm or cold.
Baking method
Want to bake instead?
Preheat oven to 400°F (200°C).
Bake coated tofu on a parchment-lined sheet (or wire rack over a sheet) for 25–30 minutes, flipping halfway, until golden and crispy.
Add to glaze as directed in the original recipe.
How to prepare the tofu
- Method 1: Wrap the tofu in layers of clean kitchen towels or paper towels and pat it dry on all sides to remove excess water. This helps remove surface moisture and allows the coating to crisp up.
- Method 2: Use a tofu press or wrap the tofu in a towel, then place a heavy item like a Dutch oven or a few cookbooks on top. Let it sit for 15–30 minutes to draw out excess moisture. Pat dry before slicing.
How to slice the tofu
- Tofu squares (great for bowls or snacking): Slice the block in half lengthwise, then cut each slab into 8 squares (about ½ inch thick) = 16 total pieces.
- Tofu strips (great for summer rolls): Slice the block in half lengthwise, then cut into thin strips about ½ inch wide and 2–3 inches long.
- Tofu cubes (if pan-frying or stir-frying): Slice into ½-inch cubes for crispier edges on all sides.
Choose your cut based on how you plan to serve it. Squares are easy to toss and serve; strips work well in wraps or rolls.
How to coat tofu in cornstarch
- In a large bowl: Add tofu, cornstarch, and seasonings. Toss gently with your hands or a spatula until lightly coated.
- In a zip-top bag: Add tofu, cornstarch, and seasonings to the bag, seal, and shake gently to coat — great for easy cleanup.
- Sheet pan method: Spread tofu on a pan, sprinkle with cornstarch and seasonings, and toss with your hands right on the tray.
Aim for a thin, even coating — just enough to dry the surface and help it crisp.
In the kitchen tips
- Use extra firm tofu: It holds its shape, crisps better, and absorbs glaze without falling apart. Softer types will break or stay spongy. I typically use 365 Whole Foods tofu, it absorbs the flavors really well and comes out crispy!
- Prepare ingredients first: This recipe comes together fast, prepare everything so it’s ready as needed.
- Pressed tofu crisps best: Wrap in a towel and press for 15–30 minutes if time allows. Otherwise, pat dry really well.
- Even cuts cook evenly: Stick to ½-inch thick pieces so they bake or pan-fry at the same rate.
- Simmer the glaze just until glossy: Overheating can make it too thick. 30–60 seconds should be enough once the slurry is added.
- Don’t crowd the pan: If the pieces touch, they steam instead of crisp. Space them out for airflow and golden edges.
- Use strips for rolls, cubes for stir-fry, or squares for bowls. Same base, different uses.
If you love tofu recipes, you'll also want to check out my Vegan Tofu Taco Crumbles and Vegan Tofu Sausage Crumbles!
Substitutions and additions
- Tamari: Use soy sauce (saltier) or coconut aminos (sweeter, lower sodium)
- Maple syrup: Sub agave (1:1) for a similar texture and sweetness
- Rice vinegar: Use apple cider vinegar (stronger) or lime juice (brighter)
- Sesame oil: Sub ½ teaspoon tahini + splash water for richness, or omit
- Cornstarch: Use arrowroot (glossier) or potato starch (similar crisp)
- Cayenne: Swap with chili garlic sauce (umami + heat), red pepper flakes, or sriracha
- Add miso: 1 teaspoon white/yellow miso = deeper umami glaze
Serving ideas
- Add to your favorite Asian-inspired bowl: Add pieces of tofu with rice, cucumbers, radishes, herbs, and/or nori
- Tuck into summer rolls: Pair with rice noodles, fresh herbs, and crunchy veggies
- Serve over stir-fried veggies for a quick and satisfying meal
- Pair with roasted sweet potatoes and a simple slaw
- Toss into a chilled noodle salad: Especially good with a sesame or spicy peanut dressing
- Use in lettuce wraps: Add shredded carrots, cucumbers, and a drizzle of egg roll dipping sauce
- Enjoy as a protein-packed snack — Delicious hot or cold — great for meal prep or leftovers
Storage
- Fridge: Store glazed tofu in an airtight container for up to 3 days.
- Freeze? Not recommended — the texture gets spongy and loses its crispness.
FAQ
Start with extra-firm tofu and press it (or at least pat it really well). Toss it in a light coating of cornstarch and bake it in a hot oven — or air fry or pan-fry with a bit of oil. Spacing the pieces out helps, too — they crisp better when they’re not crowded.
Cornstarch is best. It absorbs surface moisture and crisps up faster than flour. You get a thin, crackly coating that browns beautifully in the oven or pan without feeling heavy or gummy.
Absolutely. If you like things saucier or plan to use it as a drizzle over rice or veggies, doubling the glaze works great!
Tofu absorbs whatever you coat it with, so bold, flavorful sauces are best. Think maple-tamari glazes, spicy peanut sauce, garlic chili oil, or sesame-soy dressings. This maple glaze hits that sticky-sweet-salty balance just right.
Too much moisture or crowding on the pan can cause soggy tofu. Make sure it’s well-dried, spaced out, and baked or pan-fried at a high enough heat. A little oil also helps boost crisp.
Use extra-firm tofu and get as much moisture out as you can — pressing makes a big difference. Don’t skip the coating (like cornstarch), and make sure your pan or oven is hot enough. Tofu turns rubbery when it’s steamed instead of seared or baked.
I can’t wait for you to try this sticky maple-glazed tofu! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Sticky Maple Glazed Tofu
Ingredients
For the tofu
- 1 block extra-firm tofu, pressed or patted dry
- 3 tablespoons cornstarch
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- 1-2 tablespoons neutral oil, avocado, canola, or grapeseed
For the glaze
- 2 tablespoons tamari, OR low-sodium soy sauce
- 3.5 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1.5 teaspoons toasted sesame oil
- ½ teaspoon garlic powder
- Pinch or two of cayenne pepper
- 1 teaspoon cornstarch + 1 tablespoon of water, mixed in a small bowl to form a slurry
Instructions
- Prep the tofu: Cut tofu into 18 evenly sized pieces (about ½ inch thick): lay the block on its side and slice it horizontally into 3 slabs. Stack them, then cut once lengthwise down the center and three times crosswise to create uniform pieces.
- Add tofu to a bowl or zip-top bag with cornstarch, salt, and garlic powder. Toss gently to coat.
- Set up the glaze (don't cook yet): In a separate skillet, combine tamari, maple syrup, vinegar, sesame oil, garlic powder, and cayenne. Set aside. Have the cornstarch slurry ready.
- Pan-fry the tofu: Heat 1–2 tablespoons oil in a nonstick or cast-iron skillet over medium-high heat. Add tofu in a single layer (don't crowd). Cook 3–4 minutes per side or until golden and crispy. Work in batches if needed.
- While tofu finishes, make the glaze: Once tofu is on its second side, heat the glaze skillet over medium heat. Once it starts to bubble, stir in the slurry and simmer gently for 30–60 seconds or until thick and glossy - don't let it boil too hard or over-reduce.
- Glaze the tofu: Add tofu directly to the glaze and toss gently to coat (30–60 seconds).
- Serve: Top with sesame seeds and green onions if you'd like. Enjoy hot or cold from the fridge.
Notes
- Pressing tofu is optional but recommended if you have time — it removes excess moisture, helping the tofu crisp up and hold its shape. Though when I’m in a hurry, a thorough pat-down with a clean towel works just fine.
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