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.
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.
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
“This was phenomenal!!!” Share Pin Recipe PrintIngredients
- 2 cucumbers, roughly chopped
- 1 tsp freshly minced ginger
- 2 tbsp rice vinegar
- 1 tbsp all-purpose soy sauce
- 1 tbsp sesame oil
- 500 g (1 lb) firm tofu, drained (see note 1)
- 30 g (¼ cup) cornflour (cornstarch), to coat
- 4 tbsp olive oil
- 1 tsp freshly minced garlic
- 60 ml (¼ cup) tamari or all-purpose soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp cornflour (cornstarch)
- 60 ml (¼ cup) water
- 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.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Michelle says:
Never made crispy tofu before and was hesitant..needn’t have been. It was a really easy and super tasty.