Sticky Tofu
A quick and flavorful vegan dish featuring crispy tofu coated in a sweet-spicy sticky sauce.
Equipment
- Air fryer or frying pan
- Blender or Food Processor
Ingredients
- 1 block Extra-Firm Tofu drained and pressed
- 2 tsp cornstarch
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- pinch of kosher salt see notes
- Avocado oil for cooking
- 1 tsp avocado oil or neutral oil
- 1 tbsp fresh ginger minced
- 2 cloves garlic minced
- 3 tbsp low-sodium soy sauce or tamari
- 2 tbsp organic cane sugar
- 2 tbsp rice vinegar
- 1 tbsp gochujang or sriracha
- 1/4 cup water
- 2 tsp cornstarch
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Press the tofu for 10-15 minutes to remove excess water. Cut into bite-sized pieces and toss with cornstarch, onion powder, garlic powder, and a pinch of salt.
- For the Air Fryer Method: Place tofu in air fryer, drizzle with oil, and cook at 400°F for 12-13 minutes until golden brown.
- For the Pan-Fry Method: Heat a large pan over medium-high heat with a thin layer of oil. Fry tofu pieces until crispy and golden brown, about 2-3 minutes per side.
- In a small pan, heat 1 tsp oil and sauté minced garlic and ginger until fragrant, about 2 minutes.
- In a bowl, whisk together soy sauce, sugar, rice vinegar, gochujang, water, and cornstarch until smooth. Pour into the pan and simmer until thickened.
- Add crispy tofu to the sauce and toss to coat. Serve over rice, garnished with green onions, cilantro, and sesame seeds.
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Notes
Store leftovers in an airtight container for 2-3 days. Reheat in a skillet to maintain crispiness.