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The first time I made tofu for my family, my son declared it as “strange-tasting chicken” and my daughter refused to eat it at all. That is, until I made them this recipe. Tofu is such an easy protein to cook with; there is next to no preparation required, it’s inexpensive, it keeps well in the fridge for weeks and, when it’s prepared right, it’s absolutely delicious.

Crispy Sticky Tofu Bowls

A few months ago on my most recent cookbook shoot, I bonded with a colleague over her love for tofu. She explained that most nights after a big day of work, she would come home and make this easy recipe and I was so excited to recreate it at home … It’s been love ever since! This is tofu but not as you know it. It’s fried until deliciously crispy and golden before being coated in a sweet, sticky sauce. Although plain sliced cucumbers work a treat with this sticky tofu recipe, I highly recommend trying the cucumber salad below. It is so easy, and it’s fresh, crunchy, savoury and filled with ginger and sesame flavours. If you have been thinking about adding tofu to your weekly meal plan rotation, this is the recipe to try.

Crispy Sticky Tofu Bowls

How do I get my tofu super crispy?

Lightly dusting your tofu in cornflour (cornstarch) will remove any excess liquid and will increase levels of crispiness.  

Which is the best tofu to buy for stir-frying?

The array of different tofu varieties may seem daunting. The most common types of tofu are silken, soft, medium, firm and extra firm. Non-silken tofu is also known as regular tofu. For this recipe, look for firm tofu, which is perfect for grilling or frying. Medium and soft tofu will break apart in the pan.

Crispy Sticky Tofu Bowls

Crispy Sticky Tofu Bowls

Author: Nicole
5 from 9 votes
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Crispy Sticky Tofu Bowls are a fresh, easy and flavour-packed weeknight dinner, on the table in less than 20 minutes with minimal washing up. If you haven’t tried tofu before, this is the recipe to try!
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Servings: 4

Ingredients

CUCUMBER SALAD
  • 2 cucumbers roughly chopped
  • 1 tsp freshly minced ginger
  • 2 tbsp rice vinegar
  • 1 tbsp all-purpose soy sauce
  • 1 tbsp sesame oil
CRISPY TOFU
  • 500 g 1 lb 2 oz firm tofu, drained (see note 1)
  • ¼ cup 30 g cornflour (cornstarch), to coat
  • 4 tbsp olive oil
STICKY SAUCE
  • 1 tsp freshly minced garlic
  • ¼ cup 60 ml tamari or all-purpose soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp cornflour cornstarch
  • ¼ cup 60 ml water
TO SERVE
  • Steamed jasmine rice
  • 1 tsp sesame seeds
  • 1 spring onion scallion, finely sliced

Instructions

  • Make the cucumber salad – Combine the ingredients in a medium bowl. Set aside.
  • Prepare the tofu – Cut the tofu into small squares, approximately 2 cm (¾ inch).
  • Dust each piece in the cornflour.
  • Cook the tofu – Heat the olive oil in a large, heavy-based frying pan over medium–high heat, then cook the tofu for 6–8 minutes (approximately 1–2 minutes per side) until golden brown. Set aside on a plate.
  • Make the sauce – Reduce the heat to low. Add the garlic, tamari or soy sauce, brown sugar and sesame oil. Cook, stirring, for 1 minute or until the sauce has thickened slightly.
  • Combine the cornflour and water in a small bowl. Add the mixture to the pan, 1 tablespoon at a time, to thicken the sauce to your desired consistency.
  • Combine the tofu and sauce – Return the tofu to the pan. Toss to coat in the sauce. If the sauce is too thick, add 1 tablespoon of water at a time to loosen the sauce to your desired consistency.
  • Serve – Divide the rice and cucumber salad among four bowls. Top with the tofu and sprinkle with sesame seeds and spring onion.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – Tofu is accessible in most major supermarkets. Look for tofu which is labelled “firm”. It is easy to slice and will not break apart in the pan as you cook it (unlike softer varieties). To prepare the tofu, you simply need to open the packet and drain any excess liquid. The tofu is then ready to slice and use. After opening, submerge unused tofu in water in an airtight container. Refrigerate for up to 10 days, changing the water every 2 days to maintain freshness.

MAKE AHEAD

These Crispy Sticky Tofu Bowls are the perfect recipe to make ahead of time, ready for busy days. Refrigerate the cucumber salad and crispy sticky tofu separately in airtight containers for up to 3 days. Not suitable to freeze.

LEFTOVERS

Crispy Sticky Tofu Bowls make great leftovers! Refrigerate the cucumber salad and crispy sticky tofu separately in airtight containers for up to 3 days. Not suitable to freeze.

Tried this recipe?

Let us know how it was!
Course tofu
Cuisine Asian