Crispy Sweet and Sticky Tofu
This vegan sweet and sticky tofu is one of the easiest and most delicious tofu recipes that you can make. Crispy tofu smothered in a sweet sticky sauce and served over rice is one of my family’s favorite quick and easy vegan dinners and I’m sure your family will love it too.
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Why make sticky tofu
We love tofu in our house! I have tons of recipes for tofu on the blog, like sweet and sour tofu, orange tofu, teriyaki tofu, tofu green curry, and tofu fries just to name a few.
This simple sticky tofu recipe is one of our favorites since it’s super easy to make and ready in less time than it takes to cook the rice. My kids love the sweet and sticky sauce and always go back for seconds.
Just made this for lunch today. It was so easy and delicious! Thanks for another great recipe!
—James
Ingredients and substitutions
For the fried tofu
- Tofu – firm tofu, extra firm tofu, or high protein tofu works best for this recipe since they won’t fall apart when frying. I don’t recommend silken tofu for this recipe.
- Cornstarch – to make the tofu crispy on the outside. You can omit this step if you want.
- Salt – to flavor the tofu coating.
- Oil – for frying the tofu. Any neutral-flavored oil will work well. Canola oil, light olive oil, and refined coconut oil are my favorites to use.
For the sticky sauce
- Water – to achieve the correct consistency.
- Agave nectar – or vegan sugar of any type. You can also use maple syrup.
- Soy Sauce – or Bragg’s Liquid Aminos or Tamari for gluten-free
- Corn Starch – to thicken the sauce. You can also use potato starch or arrowroot instead.
- Ketchup – for flavor and pretty color.
- Sesame Oil – for an authentic flavor.
- Red Chile Flakes – optional to add a little heat to the sticky tofu. You can also use siracha or chili garlic sauce. You can also add some freshly grated ginger for more flavor.
- Green Onions – optional for garnish and to bring a fresh bright flavor.
- Sesame Seeds – optional for garnish.
For serving the sticky tofu
- Rice – you can serve the sticky tofu over brown rice, white rice, rice noodles, or even couscous.
Helpful tools
- Non-Stick Skillet – a large frying pan big enough to hold a package of cut tofu. A non-stick pan or well-seasoned iron skillet works the best.
How to make sticky tofu
Step 1 – Cook rice or rice noodles according to package directions.
Make the tofu
Step 2 – Press a block of firm tofu in a tofu press or between two cutting boards with a heavy pot on top.
Step 3 – Cut the tofu into the desired shape. (I used triangles, but you can cut them into squares or cubes.)
Step 4 – Place 1/3 cup of cornstarch mixed with 1/2 teaspoon of salt into a dish, then coat the tofu in the cornstarch mixture. (This will make the tofu extra crispy, but you can omit this step if you would like.)
Step 5 – Heat a large skillet with 3 tablespoons of oil over medium-high heat. Place the pieces of tofu in the hot oil and allow to cook for about 5 minutes before flipping. (Allow them to cook in the oil without touching them until they move freely when you shake the pan and start to get golden brown.)
Step 6 – Flip the tofu and allow it to cook on the other side for about 5 more minutes.
Make the sticky sauce
Step 7 – While the tofu is cooking make the sticky sauce by combining 1/3 cup water, 3 tbsp agave nectar, 1 tbsp soy sauce, 1 tbsp corn starch, and 1 tbsp ketchup then stir well. After the cornstarch dissolves, add 1 tbsp sesame oil and stir again. (Add a dash of red pepper flakes if you want a little spice.)
Put it all together
Step 8 – After both sides of the tofu are golden brown and crispy, pour the sauce over top of the tofu and continue to heat until the sauce bubbles and thickens – this will take about 30-60 seconds. Shake the pan around a little to ensure one section doesn’t get too hot. At this point, your sauce will be thick and glossy.
Step 9 – Serve your sticky tofu over a bed of rice or noodles and sprinkle with green onions and sesame seeds if desired. Add some steamed broccoli on the side for a healthier meal.
Pro Tips
- You can also make the sticky sauce separately in a saucepan and pour it over deep-fried tofu, pan-fried tofu, fried cauliflower, fried oyster mushrooms, or baked tofu.
- Use more or less agave nectar to adjust the level of sweetness that you desire.
Frequently asked questions?
The only thing that you have to do to make this sticky tofu recipe gluten-free is to make sure to use a gluten-free soy sauce like Bragg’s Liquid Aminos or Tamari. All of the other ingredients in this are naturally gluten-free.
You can make soy-free tofu from chickpea flour and it’s surprisingly delicious! Just use my chickpea tofu recipe, and then follow the rest of the recipe the same way.
Storage and reheating
Refrigerate: This sticky tofu will keep well in the fridge for 3 – 5 days in an airtight container.
Freeze: This sweet sticky tofu meal can be stored in an airtight container in the freezer for up to 3 months, however, the texture of the tofu will change after freezing. Thaw overnight in the fridge before reheating.
Reheating: Reheat the tofu and sauce in the microwave for about 3 minutes.
If you like Asian-style sauces, be sure to try my vegan sweet and sour sauce, orange sauce, Teriyaki sauce, Thai chile sauce, or my easy stir-fry sauce. They are sure to make all of your rice and tofu meals come alive with flavor!
Sticky tofu recipe
Sticky Tofu
Ingredients
For the fried tofu
- 1 (14oz) package firm tofu
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 3 tablespoons oil
For the sticky sauce
- 1/3 cup water
- 3 tablespoons agave nectar, or vegan sugar
- 1 tablespoon soy sauce, or Bragg's Liquid Aminos or Tarmari for gluten-free
- 1 tablespoon corn starch
- 1 tablespoon ketchup
- 1 tablespoon sesame oil
- 1/4 teaspoon red chile flakes, optional for a little spice
- 2 tablespoons green onions
For serving
- 4 cups cooked rice
Equipment
Instructions
- Cook rice or rice noodles according to package directions.
Make the tofu
- Press a block of firm tofu in a tofu press or between two cutting boards with a heavy pot on top. Cut the tofu into the desired shape. (I used triangles, but you can cut them into squares or cubes.)
- Place 1/3 cup of cornstarch mixed with 1/2 teaspoon of salt into a dish, then coat the tofu in the cornstarch mixture. (This will make the tofu extra crispy, but you can omit this step if you would like.)
- Heat a large skillet with 3 tablespoons of oil over medium-high heat. Place the pieces of tofu in the hot oil and allow to cook for about 5 minutes before flipping. (Allow them to cook in the oil without touching them until they move freely when you shake the pan and start to get golden brown.)
- Flip the tofu and allow it to cook on the other side for about 5 more minutes.
Make the sticky sauce
- While the tofu is cooking make the sticky sauce by combining 1/3 cup water, 3 tbsp agave nectar, 1 tbsp soy sauce, 1 tbsp corn starch, and 1 tbsp ketchup then stir well. After the corn starch dissolves, add 1 tbsp sesame oil and stir again. (Add a dash of red pepper flakes if you want a little spice.)
Put it all together
- After both sides of the tofu are golden brown and crispy, pour the sauce over top of the tofu and continue to heat until the sauce bubbles and thickens – this will take about 30-60 seconds. Shake the pan around a little to ensure one section doesn’t get too hot. At this point, your sauce will be thick and glossy.
- Serve your sticky tofu over a bed of rice or noodles and sprinkle with green onions.
Notes
- You can also make the sticky sauce separately in a saucepan and pour it over deep-fried tofu, pan-fried tofu, fried cauliflower, or baked tofu.
- Use more or less agave nectar to adjust the level of sweetness that you desire.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
Thank you Monica for all your hard work. This was delicious, quick and easy to throw together
for a meal. Five stars!
Hi Monica,
This looks great but I can’t have cornstarch. Could arrowroot or tapioca starch be used instead? If so, would it be the same amounts? Thank you!
This looks so good. Your so creative! 😊 thank you for another wonderful recipe.
You’re welcome! Enjoy!
Just made this for lunch today. It was so easy and delicious! Thanks for another great recipe!
I’m so happy that you liked it, James! 🙂