Sticky Tofu

This Sticky Tofu comes together with a 4-ingredient sauce that's sweet, savory, and slightly spicy. By adding the sauce only after the tofu has turned golden and crispy, it clings to every piece instead of soaking in. Serve it with rice and your favorite vegetables for an easy dinner.

Author: Jule’s Menu

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 2 Servings

Calories: 167 kcal per serving

Ingredients

8 ounces - super firm tofu
1 tbsp - cornstarch
2 tablespoons - soy sauce
1 tsp - rice vinegar
1 tsp - Sriracha
2 teaspoons - ketchup
2 - green onions
1 tbsp - avocado oil

Instructions

Cut the tofu in half lengthwise and place it between two layers of paper towels or a clean kitchen towel. Press firmly to squeeze out as much excess moisture as possible. Cut the tofu into ¼-inch (0.5 cm) slices, then cut each slice into 1- to 1½-inch (2 to 3 cm) rectangles.
Place the cornstarch in a shallow bowl or plate. Gently coat each piece of tofu in the cornstarch until evenly coated on all sides.
Heat the oil in a large nonstick skillet over medium-high heat. Arrange the tofu in a single layer and cook for about 5 minutes, or until the underside is golden brown and crispy.
Meanwhile, whisk together the soy sauce, rice vinegar, sriracha, and ketchup in a small bowl. Thinly slice the green onions.
Flip the tofu and cook for another 3 to 5 minutes, or until the second side is golden brown and crispy. Reduce the heat to low, pour in the sauce, and cook for 30 to 60 seconds, stirring gently, until the sauce has thickened slightly and evenly coats the tofu. Garnish with the green onions and serve immediately with your favorite side dish.

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