Quick Sticky Soy & Sesame Tofu

This sticky tofu recipe was my first viral one back in 2023, so I’ve decided to bring it back (with a few upgrades to make it even better!). I’ve opted to breaking the tofu into chunks instead of cubing it, which leaves more surface area for it to absorb flavours, and then we’re coating it in a sticky soy & sesame sauce (that’s so good I think you could drink it). I’ve served it with rice and some quick pickled red cabbage. YUM!

Prep time: 5-10 minutes

Cook time: 20 minutes

Servings: 2

Ingredients

• 150g rice
• 1 block extra-firm tofu (about 350g)
• 1 tbsp olive oil, plus more for frying
• 1 1/2 tbsp soy sauce (or tamari for gluten-free)
• 1 1/2 tbsp cornstarch
• 1 cup shredded red cabbage
• Lime/lemon juice
• Pinch of salt
• Sesame seeds
• Fresh cilantro

Sticky Sauce

• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp maple syrup
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1-inch piece of fresh ginger (about 1/2 tsp powdered ginger)
• 2 cloves of garlic
• 1/2 tbsp cornstarch
• 1-2 tbsp water

Equipment

• Air fryer or lined baking sheet
• Small pot
• Frying pan

Instructions

1. Cook rice according to package directions.
2. If using an oven, preheat to 425F. Break tofu into uneven bite-sized chunks then add to a large container with 1 tbsp olive oil, 1 1/2 tbsp soy sauce and 1 1/2 tbsp cornstarch. Close the lid then shake well, coating all the tofu pieces. Roast for 20 minutes (or until golden and crispy) in the oven, tossing halfway, or if using an air fryer, air fry for 18 minutes at 410F, tossing halfway.
3. Make your quick pickled cabbage by adding shredded red cabbage to a bowl with a drizzle of lime or lemon juice and a pinch of salt, then toss well. Set aside.
4. Prep the sticky sauce by mixing together soy sauce, maple syrup, sesame oil, rice vinegar, grated ginger and minced garlic in a bowl or measuring glass. In a small bowl, whisk together a ‘cornstarch slurry’ with cornstarch and water, whisking until even and lump-free.
5. To a pan on medium heat, add the sticky soy sauce (optionally, you could sauté some shallots or green onions in a bit of olive oil for a few minutes, until softened, before adding the sticky sauce to the pan). Once bubbling, pour in your cornstarch slurry and mix well. It should be simmering and thicken up pretty quickly. If too thick, add a bit of water to thin it out (or alternatively, if it’s not thickening enough, mix another cornstarch slurry with 1 tsp-1/2 tbsp cornstarch and a bit of water and pour it in). After a few minutes (now your tofu should be ready), add in the tofu and mix to coat it well in the sauce, then remove from heat.
6. Serve up with rice, the sticky tofu, quick pickled red cabbage, and some sesame seeds and fresh cilantro. Enjoy!

Notes:

*This sticky sauce is quite salty due to the soy sauce. If you are sensitive to salty foods, I would recommend using 2-3 tbsp of soy sauce in the sauce (as opposed to 1/4 cup) and adding 1-2 tbsp of water. You could also swap for a low-sodium soy sauce.

*For a gluten-free version, make sure to use tamari!

*You can serve any veggie of your choice on the side! Some other ideas include a cucumber salad and roasted or steamed broccoli or broccolini.