This sticky tofu is crispy on the outside and soft on the inside with a flavorful Asian-inspired marinade. It's the best sticky tofu you will ever have!
If you're skeptical about tofu, this sticky tofu recipe will turn you into a tofu lover! It's one of the tastiest ways to eat tofu and I will walk you through steps on how to make the best crispy sticky tofu. Once you try this delicious recipe, you will be hooked!
You will love my Crispy Asian Tofu recipe for another delicious sauce. Make it into a buddha bowl like this Asian Tofu Buddha Bowl with Creamy Sesame Dressing.
What is sticky tofu?
Sticky tofu has a "sticky" sweet glaze that is a combination of various flavors of garlic, ginger, sweet chili sauce, and more that is slowly reduced over the stove. It is sticky like a syrupy sauce that adheres to the crispy tofu.
Ingredients:
- Extra-firm tofu: I highly recommend an extra firm tofu to create the best texture.
- Corn starch: This is used to coat our tofu to help it become crispy. Don't worry, you won't taste the cornstarch in this recipe!
Sauce ingredients:
- Sweet chili sauce: This is a thick sweet and savory sauce made with red chilis and vinegar. It adds so much flavor to this sauce.
- Soy sauce: Used to create a saltiness and umami flavor to the tofu.
- White wine vinegar: This is the sour balance to the salty soy sauce and the sweet chili sauce.
- Sesame oil: A toasted sesame oil provides a delicious Asian flavor to this dish.
- Garlic and ginger: Freshly minced garlic and ginger provide a lot of flavor to the sticky tofu sauce.
Is sweet chili sauce vegan?
Sweet chili sauce is generally vegan. It is made from red chilis, vinegar, and sugar however it can occasionally contain fish sauce so make sure to check the ingredients.
You can find sweet chili sauce in the international aisle at most grocery stores. This is the sauce I used in my recipe.
Equipment
- Non-stick pan
- Air fryer (or can bake tofu on baking sheet)
Tips to make your tofu crispy:
- Press tofu for 30 minutes to decrease the water content.
- Cut your tofu into smaller cubes or rectangles (½- 1 inch) so there is more surface area to get the crispy texture.
- Evenly coat the tofu cubes with corn starch. This will give it a crunchy texture on the outside. I recommend shaking your tofu with the cornstarch in a gallon size plastic bag.
- In my experience, air frying creates the crispiest tofu but baking will still give you a great texture. (This is a top rated air fryer on Amazon)
How to Make the Best Sticky Tofu
Step 1: If you haven't yet, press tofu for 30 minutes. Wrap your drained tofu in a cloth or paper towels and place a cutting board with the heavy objects on top. Alternatively, use a tofu press like this one. Cut tofu into 1 inch cubes or rectangles.
Step 2: Add tofu to gallon size bag with cornstarch and garlic powder and gently shake until combined.
Step 3: Air fry or bake your tofu (Instructions below). Air frying will make the crispiest tofu in the shortest amount of time. If you don't have an air fryer, don't worry. Baked tofu is still amazing (just takes a little longer to cook).
Step 4: To make your sauce, begin heating a large skillet over medium-high heat. Add in sesame oil and heat for a minute. Add in minced garlic and ginger and cook for 1-2 minutes until fragrant. Next, add in white wine vinegar and sweet chili sauce. Cook until it becomes syrupy and thick (~90 seconds).Add in soy sauce and water. Bring it to a rolling boil and cook for ~10 minutes, stirring every few minutes. Your sauce should be reduced by at least ½ to ⅔.
Step 5: Add tofu pieces into sauce reduction and stir until all pieces of tofu are coated with sauce.
Step 6: Serve with basmati rice, broccoli, and/or stir fry veggies. Sprinkle tofu with sesame seeds and sliced green onions.
Air Fryer
- Preheat air fryer to 400F if required with your device.
- Place tofu cubes in basket. It's okay if there is some overlap as we will shake the basket to allow for even cooking.
- Air fry tofu cubes for ~8 minutes, shake, and then for another ~5 minutes until slightly browned and crispy.
Bake
- Pre-heat oven to 400F.
- Arrange tofu in a single layer on a parchment lined sheet.
- Bake for 25-30 minutes, flipping/tossing it half way through until it is lightly browned and crispy.
Substitutions & Variations:
- White wine vinegar: Use apple cider vinegar, lime juice, or rice vinegar.
- Sweet Chili Sauce: Mix together vinegar with chili oil, red pepper flakes, and sugar. See this homemade recipe here (which you can simplify). You could also use maple syrup instead of sugar.
- Soy sauce: For a gluten-free version use coconut aminos or tamari
Other additions:
- Like it spicy? Use some sriracha sauce in your sticky tofu sauce. You can also try chili flakes in the sauce or on top.
What to serve with sticky tofu
There are lots of ways to enjoy sticky sesame tofu. My favorite way is with a stir fry.
Choose your grain:
- Basmati rice
- Brown Rice
- Quinoa
Choose your veggie(s):
- Broccoli
- Cauliflower
- Bok Choy
- Red pepper
- Snack peas
- and so much more!
Storage
- Store sticky tofu in an airtight container in the fridge for up to 5 days.
- I do not recommend freezing leftover tofu.
Pro Tips:
- Pressing your tofu for 30 minutes will make a huge difference in the texture of your tofu.
- You can easily double this recipe for meal prep and make different variations of stir fry.
- Don't rush the sauce. As it simmers you will notice that as the water boils off it will leave behind a thicker, sticky sauce that will adhere perfectly to your tofu.
Our Favorite
Tofu Recipes
Try out these other delicious recipes!
Do you like quick and simple recipes? Try out these 30 minute minute recipes!
♡ Did you love this recipe? ♡
Leave a rating and comment below (I love to read them!) Tag us on Instagram with a photo or video of your dish @naturallieplantbased.
Get more delicious plant-based recipes and tips sent right to your inbox!
Subscribe here.
The Best Sticky Tofu with Sweet Chili Sauce
Ingredients
Tofu
- 16 oz block extra firm tofu drained and pressed
- 2 tablespoon cornstarch
- 1 teaspoon garlic powder
Sticky Sauce
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 tablespoon white wine vinegar or lime juice
- 2 tablespoon sweet chili sauce
- 3 tablespoon soy sauce or low-sodium soy sauce or tamari (for gluten-free)
- ½ cup water
Toppings (Optional)
- sliced green onion
- sesame seeds
Optional Sides
- basmati rice
- steamed or roasted broccoli
Instructions
- Start by pressing your tofu for at least 10 minutes (30 minutes optimal). Wrap your drained tofu in a cloth and place a cutting board with the heavy objects on top. Alternatively, use a tofu press.
- Cut tofu into 1 inch pieces. In a large bag, add tofu with cornstarch and garlic powder. Shake gently until combined.
- Air fry or bake your tofu (Instructions below).
- To make your sauce, begin heating a large saucepan over medium-high heat.
- Add in sesame oil and heat for a minute. Add in minced garlic and ginger and cook for 1-2 minutes until fragrant.
- Next, add in white wine vinegar and sweet chili sauce. Cook until it becomes syrupy and thick (~90 seconds).
- Add in soy sauce and water. Bring it to a rolling boil and cook for ~10 minutes, stirring every few minutes. Your sauce should be reduced by at least ½ to ⅔.
- Place cooked tofu into sauce reduction and stir until all pieces of tofu are coated with sauce.
- Serve with basmati rice, broccoli, and/or stir fry veggies. Sprinkle tofu with sesame seeds and sliced green onions.
Air Fry Tofu
- Preheat air fryer to 400F if required with your device.
- Place tofu cubes in basket. It's okay if there is some overlap as we will shake the basket to allow for even cooking.
- Air fry tofu cubes for ~8 minutes, shake, and then for another ~5 minutes until slightly browned and crispy.
Baked Tofu
- Pre-heat oven to 400F.
- Arrange tofu evenly on a parchment lined sheet.
- Bake for 25-30 minutes, flipping/tossing it half way through until it is lightly browned and crispy.
Notes
-
- White wine vinegar: Use apple cider vinegar or lime juice
-
- Sweet Chili Sauce: Mix together vinegar with chili oil, red pepper flakes, and sugar. See this homemade recipe here (which you can simplify)
-
- Store sticky tofu in an air tight container in the fridge for up to 5 days.
Happy says
Great
I love it.
ThankYou.
Allie Petersen says
So glad you enjoyed it! Have a lovely day! - Allie
Leah says
This was so tasty!! I love the flavors and texture! I made it for Buddha bowl and ended up eating about half of it myself!!
Jake says
Made this tonight with the fam and loved it! The sauce really is the star of the dish—it has a subtle sweetness but isn’t too sweet or overpowering. The tofu crisped up really nicely, too.