Name: Crispy Sticky Tofu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 14 oz (400g) extra-firm tofu, pressed and cut into 1-inch cubes; ¼ cup cornstarch; 2 tablespoons neutral oil (e.g. canola, grapeseed); 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated; ⅓ cup soy sauce (or tamari for gluten-free); 3 tablespoons maple syrup or agave syrup; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 2 tablespoons water; 1 tablespoon cornstarch (for sauce slurry); ½ teaspoon crushed red pepper flakes (optional); 2 green onions, sliced (for garnish); Toasted sesame seeds, for garnish

Prepare yourself for the best tofu you've ever had! This Crispy Sticky Tofu is outrageously crunchy on the outside, tender within, and gloriously wrapped in a glossy, sweet, and tangy sauce that clings to every bite.

The flavor is bold, garlicky, and just the right amount of sweet and savory. Thanks to an easy double-cooking technique, every cube turns out perfectly crisp and totally addictive.

Best of all? It comes together fast, with simple pantry ingredients you probably already have. Whether you're a long-time tofu fan or tofu-skeptic, this is the recipe to win everyone over. Make it for a takeout-style weeknight dinner, meal prep, or to impress your friends at your next casual gathering!

My love for this dish started after chasing the perfect sticky tofu from my favorite local vegan bistro-now you can make it at home in a snap.

Crispy, golden tofu cubes in glossy sticky sauce over a bed of rice with green onions

Why You'll Love This Recipe

Amazingly crispy texture-even without deep frying
Packed with irresistible sweet, savory, and garlicky flavors
Ready in less than 40 minutes-perfect for busy nights
A total crowd-pleaser, and totally customizable
Plant-based, protein-rich, and can easily be made gluten-free

Key Ingredients for Crispy Sticky Tofu

See recipe card below for full list of measurements, ingredients, and instructions.

Extra-Firm Tofu

Extra-firm tofu is the star and gives the dish its signature bite and chewy texture. Drain and press the tofu well to remove excess moisture-this is the secret to maximum crispness! If you can't find extra-firm, firm tofu will work, but be extra diligent about pressing. Avoid silken tofu, as it's too soft and will fall apart during cooking.

Cornstarch

Cornstarch creates a thin, crisp coating that helps the tofu cubes brown and stay crunchy, even after tossing in the sticky sauce. Potato starch or arrowroot powder can be used as substitutes, but cornstarch gives the strongest crunch.

Soy Sauce

Soy sauce supplies deep umami and color to the sticky glaze. If you want to make this dish gluten-free, use tamari or coconut aminos instead. You can use low sodium soy sauce to control the saltiness.

Maple Syrup

Maple syrup is a naturally sweet liquid that balances the savory flavors and creates a luscious, sticky sauce that clings to every cube. Agave syrup, brown sugar, or honey (if not strictly vegan) all work well here.

Rice Vinegar

Rice vinegar adds zest and brightness, cutting through the richness of the glaze. Feel free to substitute with apple cider vinegar or white wine vinegar if needed-just adjust quantities to taste.

Instructions for Crispy Sticky Tofu

See recipe card below for full list of measurements, ingredients, and instructions.

Press and Cube the Tofu

Start by draining your tofu block and wrapping it in a clean kitchen towel. Place something heavy on top (like a cast-iron skillet or a few cans) and let it press for at least 10-15 minutes to remove moisture. Once pressed, cut the tofu into 1-inch cubes for bite-sized perfection.

Coat the Tofu

Next, toss the tofu cubes gently with ¼ cup cornstarch in a large bowl until each piece is evenly coated. This light layer is what makes the outside super crispy in the pan.

Pan-Fry Until Crispy

Heat neutral oil in a large nonstick or cast-iron skillet over medium heat. When hot, add the tofu cubes in a single layer-don't overcrowd the pan! Cook for 2-3 minutes per side, turning gently, until all sides are golden brown and crunchy. Remove the crispy tofu and set aside on a plate.

Whisk the Sticky Sauce

While the tofu cooks, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, 2 tablespoons water, and a separate slurry of 1 tablespoon cornstarch plus 2 tablespoons water in a small bowl. Set aside.

Make the Garlic-Ginger Base

Remove any excess oil from the pan, leaving just a touch. Add the minced garlic and grated ginger, and cook over medium-low heat for about 30 seconds, just until fragrant-don't let it brown.

Combine and Glaze

Pour the sauce mixture into the pan with the garlic and ginger. Stir continuously as it bubbles and thickens, about 1-2 minutes, until the sauce is glossy and coats the back of a spoon. Now, gently add the crispy tofu back into the pan and toss to coat every piece in the sticky, shiny glaze. Sprinkle with crushed red pepper flakes if you love a little heat.

Garnish and Serve

Transfer the tofu to a serving plate or over bowls of steamed rice or veggies. Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately for the crispiest experience!

Recipe Variations

Make It Extra Spicy

Add a full teaspoon of crushed red pepper flakes or a drizzle of sriracha to the sauce for a fiery kick that wakes up your taste buds!

Swap the Sweetener

Try brown sugar, coconut sugar, or honey in place of maple syrup for different depths of sweetness. Each option brings a unique flavor twist to your sticky glaze.

Gluten-Free Version

Substitute tamari or coconut aminos for regular soy sauce to make this dish completely gluten-free. Double-check your cornstarch is certified GF if sensitive.

Air Fryer Method

Cut back on oil and get even crispier tofu by using an air fryer! Toss cornstarch-coated tofu cubes with a light spritz of oil, air fry at 400°F for 12-15 minutes, shaking halfway through, and then glaze as instructed.

Add Veggies

Toss in some quick-cooked broccoli florets, bell peppers, or snow peas during the last minute or two of cooking for a complete, colorful stir fry.

Serving Suggestions

Serve your Crispy Sticky Tofu over hot jasmine or brown rice for a satisfying main meal, or pair it with stir-fried veggies like bok choy, snap peas, or steamed broccoli. Top with fresh cilantro, extra green onions, or a scattering of chopped peanuts for even more crunch and flavor. For a lighter option, serve atop cauliflower rice or a crisp Asian slaw.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat tofu in a hot skillet over medium heat until warmed through and slightly crispy. The microwave works in a pinch, though the tofu will lose some crunch. I do not recommend freezing this dish, as the sauce and tofu texture can become watery upon thawing.

Frequently Asked Questions About Crispy Sticky Tofu (FAQ)

Q: How do I keep tofu crispy after saucing?

A: The key is to add the tofu to the sauce just before serving and toss just until coated. Don't let it sit too long, or the coating will soften.

Q: Can I bake the tofu instead of pan-frying?

A: Absolutely! Line a baking sheet with parchment, spray the coated tofu lightly with oil, and bake at 425°F for 20-25 minutes, flipping halfway, until crisp.

Q: What’s the best way to press tofu without a tofu press?

A: Wrap the tofu block in a clean towel, place it on a plate, and set a heavy skillet or a few cans on top for at least 10 minutes to press out excess water.

Q: Is this recipe suitable for meal prep?

A: Yes! Prepare everything ahead, but for maximum crispiness, store tofu and sauce separately and combine them just before eating.

This Crispy Sticky Tofu is truly a game-changer for plant-based and tofu lovers alike! It's bursting with flavor, satisfying crunch, and pure homemade comfort. Give this recipe a try, and let me know how it turns out in the comments-your feedback and star ratings mean the world!