Name: Irresistible Crispy Sticky Tofu Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Asian
Ingredients: 14 oz extra firm tofu (I like House Foods for the best texture); 3 tbsp cornstarch; 2/3 cup soy sauce (preferably Kikkoman Less Sodium); 4 tbsp maple syrup; 2 tbsp sesame oil; 2 tbsp rice vinegar; 3 cloves garlic, freshly minced; 1 tbsp fresh ginger, minced; 1/4 tsp red pepper flakes; 3 cups rice (Nishiki medium grain for sushi-style texture); 2 cups edamame; 1 avocado, sliced

Jump to Recipe

Introduction

This irresistible crispy sticky tofu recipe delivers perfectly golden cubes coated in a sweet and savory sauce. It’s a satisfying plant-based meal that’s quick to prepare and full of vibrant flavors, ideal for any weeknight dinner.

A white bowl filled with a base layer of fluffy white rice sprinkled with black and white sesame seeds. On top, there is a generous stack of golden-brown glazed tofu cubes coated in a shiny, sticky sauce, garnished with thinly sliced green onions. To one side of the tofu, bright green edamame beans are placed, and on the other side, thin slices of avocado add a smooth texture and pale green color. The bowl sits on a white marbled surface with a neatly folded white cloth and wooden chopsticks beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz tofu (extra firm, House Foods recommended)
3 tbsp cornstarch
2/3 cup soy sauce (Kikkoman Less Sodium preferred)
4 tbsp maple syrup
2 tbsp sesame oil
2 tbsp rice vinegar
3 cloves garlic, freshly minced
1 tbsp ginger, freshly minced
1/4 tsp red pepper flakes
3 cups rice (Nishiki medium grain recommended)
2 cups edamame
1 avocado

Instructions

Step 1: Press the tofu thoroughly to remove excess moisture by wrapping it in a clean towel and placing a heavy object on top for 15-20 minutes. Once pressed, cut the tofu into bite-sized ¾-inch cubes, handling gently to keep their shape.
Step 2: In a small bowl, whisk together soy sauce, maple syrup, sesame oil, and rice vinegar. In a separate dish, combine freshly minced garlic, ginger, and red pepper flakes. Add these to the sauce mixture and stir well. Set aside.
Step 3: Cook the rice according to package instructions. About 10 minutes before the rice is done, boil salted water and cook the edamame for 3-4 minutes until tender. Drain and set aside.
Step 4: Place cornstarch in a shallow bowl and coat the tofu cubes evenly in batches. Heat a skillet or wok over medium-high heat with 2-3 tablespoons of oil. Add tofu cubes in a single layer without overcrowding. Cook each side undisturbed for 3-4 minutes until golden and crispy, flipping gently and letting sit between flips for a crisp crust.
Step 5: Reduce heat to medium. Pour the sticky sauce over the tofu and toss gently to coat. Cook for 2-3 minutes, stirring occasionally until the sauce thickens and becomes glossy, clinging to each tofu cube.
Step 6: Divide cooked rice among bowls. Top with the sticky tofu, edamame, and sliced avocado. Drizzle any remaining sauce from the pan over the bowls and serve immediately while warm and crispy.

Tips & Variations

Pressing the tofu well is essential to achieve a crispy texture, so don’t skip this step.
If you prefer a spicier sauce, increase the red pepper flakes or add a dash of sriracha.
For added crunch, sprinkle toasted sesame seeds or chopped green onions just before serving.
Substitute maple syrup with honey or agave for a different sweetness profile.
Try serving with quinoa or cauliflower rice as a lower-carb alternative.

Storage

Store leftover tofu and sauce in an airtight container in the refrigerator for up to 3 days. Keep rice and toppings separate if possible. Reheat gently in a skillet over medium heat to preserve the tofu’s crispiness. Avoid microwaving directly to maintain texture.

How to Serve

Two bowls and a pair of chopsticks are placed on a white marbled surface. The first bowl is filled with a base layer of white rice, topped with bright green edamame beans on one side, thin slices of light green avocado arranged neatly next to the beans, and cubed tofu glazed with a shiny brown sauce, sprinkled with black and white sesame seeds and small green scallions on top. The second plate has a base of white rice spread around the edges, with a middle layer of mashed avocado mixed with some edamame beans, topped with glazed tofu cubes scattered along the center, garnished with chopped scallions and sprinkled sesame seeds. The chopsticks rest diagonally near the second plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tofu?

Extra firm tofu is best for this recipe because it holds its shape and crisps up well. Silken or soft tofu will likely fall apart and not get crispy.

How do I make the tofu crispy without frying in oil?

For a lower-fat option, you can bake the coated tofu cubes on a parchment-lined sheet at 400°F for about 25-30 minutes, flipping halfway through. While baking won’t produce the same level of crispiness as frying, it still yields a tasty result.