Crispy Sticky Tofu (Printer-Friendly)
Crispy tofu cubes coated in a glossy, spicy-sweet sticky sauce that delivers bold and mouthwatering flavor every time.
# What You’ll Need to Cook:
→ Tofu Preparation
01 -
400 g extra firm tofu, pressed and cut into 2 cm cubes
02 -
2 tablespoons cornstarch
03 -
1/2 teaspoon garlic powder
→ Sticky Sauce
04 -
2 tablespoons soy sauce or tamari
05 -
3 tablespoons sweet chili sauce
06 -
1 tablespoon rice vinegar
07 -
1 teaspoon sesame oil
08 -
1/2 teaspoon garlic powder
09 -
1 teaspoon fresh ginger, finely grated
10 -
1 tablespoon cornstarch, mixed with 2 tablespoons cold water
→ For Frying and Garnish
11 -
2 tablespoons sesame oil, for pan-frying
12 -
1 tablespoon sesame seeds
13 -
2 tablespoons spring onion, sliced
# Steps to Prepare:
01 -
Slice pressed tofu into bite-sized cubes. In a shallow bowl, toss tofu cubes with cornstarch and garlic powder until evenly coated for maximal crispiness.
02 -
Heat 2 tablespoons sesame oil in a large non-stick pan over medium heat. Arrange coated tofu cubes in a single layer and fry 8–10 minutes, rotating gently until all sides are golden brown and crisp. Transfer to a plate when finished.
03 -
Lower heat to medium-low. In the same pan, add 1 teaspoon sesame oil if needed, then stir in ginger briefly until aromatic. Pour in soy sauce, sweet chili sauce, rice vinegar, and garlic powder. Whisk in cornstarch slurry and simmer, stirring continuously, until the sauce thickens and turns glossy.
04 -
Return the crispy tofu to the pan. Toss gently to coat every cube with the sticky sauce. Cook for 1–2 minutes until sauce adheres well. Sprinkle with sesame seeds and spring onion just before serving.
# Extra Cooking Tips:
01 -
Press tofu for 20–30 minutes to remove excess moisture; this step ensures superior crunch.
02 -
For a gluten-free version, substitute tamari for soy sauce and confirm the chili sauce is certified gluten-free.
03 -
Serve immediately for optimal texture, as the crust will lose crispness over time.