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
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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container for 2-3 days. Reheat in a skillet to maintain crispiness.