Name: Sticky Tofu
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 Servings
Cuisine: Asian
Ingredients: 7 ounces tofu; 1 tbsp cornstarch; 2 teaspoons canola oil; 2 tablespoons soy sauce; 1 tsp rice vinegar; 1 tsp Sriracha; 2 teaspoons ketchup; 2 green onions

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Sticky Tofu

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Halve the tofu lengthwise and place it between two layers of kitchen paper or a clean dish towel. Press firmly on the tofu block to squeeze out as much liquid as possible. Then cut the tofu into 0.5-centimeter-thick slices and cut these slices into approximately 2- to 3-centimeter cubes, resulting in thin rectangles.

Place cornstarch in a bowl or deep plate and carefully roll the tofu slices in it using a dough scraper, ensuring they are evenly coated on both sides.

Heat oil in a large, non-stick frying pan and spread it evenly. Place the tofu pieces side by side in the pan and fry over medium-high heat for about 5 minutes, until the underside is golden brown and crispy.

Meanwhile, mix soy sauce, rice vinegar, sriracha, and ketchup in a bowl. Slice the spring onions into thin rings.

Once the tofu is golden brown and crispy on the bottom, flip it and fry for another 3 to 5 minutes on the other side. Once the other side is also golden brown, reduce the heat to low, add the sauce, and stir-fry for 30 to 60 seconds until the sauce has thickened slightly, has a sticky consistency, and all the tofu pieces are evenly coated. Serve the tofu with the spring onions and your choice of side dishes.

Nutrition

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Tips & Tricks (5)

Press Your Tofu Thoroughly 🌊
Remove excess moisture by pressing tofu between paper towels for at least 15-20 minutes before cutting; this ensures maximum crispiness and allows the sauce to adhere better to the surface.
Double-Coat Cornstarch for Crunch ✨
Toss tofu in cornstarch, let it sit for 5 minutes, then coat again before frying; this creates an extra-crispy exterior that holds the sticky glaze without becoming soggy.
Balance Your Sauce Perfectly ⚖️
Taste your sauce mixture before adding to the pan and adjust the Sriracha and rice vinegar ratio to your heat preference; a small test spoonful prevents overly spicy or unbalanced results.
Toss Immediately While Hot 🔥
Add the sauce to the tofu while it's still in the hot pan and continuously toss for 30-45 seconds to create that signature glossy, clinging coat without cooling the tofu.
Garnish Last for Freshness 🧅
Chop and add green onions only in the final 10 seconds before serving to maintain their crisp texture and fresh onion flavor, preventing them from wilting into the warm sauce.