Sticky Tofu Recipe
This sticky tofu recipe is pan-fried until crispy, then coated in a glossy maple glaze that turns sweet, savory, and perfectly sticky. It’s an easy tofu dinner that’s ready in about 20 minutes.
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 such as avocado, canola, or grapeseed
For the glaze
- 2 tablespoons tamari or soy sauce
- 3.5 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1.5 teaspoons toasted sesame oil
- ½ teaspoon garlic powder
- 1-2 pinches cayenne pepper
- 1 teaspoon cornstarch for the cornstarch slurry
- 1 tablespoon water for the cornstarch 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.
- Coat the tofu: Add the tofu to a bowl or zip-top bag, then cornstarch, salt, and garlic powder. Toss gently to coat.
- Set up the glaze: In a separate skillet, combine the tamari, maple syrup, rice vinegar, sesame oil, garlic powder, and cayenne. Set aside for now. Have the cornstarch slurry ready.
- Pan-fry the tofu: Heat oil in a nonstick or cast-iron skillet over medium-high heat. Add tofu in a single layer without crowding. Cook 3–4 minutes per side, or until golden and crispy. Work in batches if needed.
- Make the glaze: Once tofu is on its second side, heat the glaze skillet over medium heat. When 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 the tofu directly to the glaze and toss gently to coat for 30–60 seconds.
- Serve: Top with white or black sesame seeds and green onions if you’d like. Serve warm or cold.
Notes
- Use extra-firm tofu: It holds its shape, crisps better, and absorbs the glaze well. Pressed tofu works great, but a thorough pat dry is usually enough.
- Pressing tofu is optional but recommended if you have time . Though when I’m in a hurry, a good pat-down with a clean towel works just fine.
- Prep everything first: This recipe comes together quickly, so having everything ready makes it much easier.
- Cut evenly: Stick to about ½-inch pieces so everything cooks at the same rate.
- Don’t crowd the pan: Give the tofu space so it crisps instead of steaming.
- Simmer the glaze just until glossy: Once the slurry is added, 30-60 seconds is enough. Overcooking can make it too thick.
- Sesame oil: You can sub ½ teaspoon tahini + splash water for richness, or omit
Nutrition
Calories: 240kcal | Carbohydrates: 28g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 1145mg | Potassium: 300mg | Fiber: 0.5g | Sugar: 16g | Vitamin A: 139IU | Vitamin C: 0.3mg | Calcium: 71mg | Iron: 2mg
