Crispy Sticky Tofu Bowls
Easy high protein crispy sticky tofu in a garlicky and tangy sweet and sour sauce, ready in 30 minutes!
Sticky tofu is so delicious and a great way to get some extra protein during lunch time. I like to add sticky tofu on top of some fresh white rice, the rice easily soaks up the sauce into one delicious bite!
If you’re looking for more vegan asian inspired recipes, give the following recipes a try.
- Creamy vegan wontons with sesame sauce
- Spicy Thai basil stir fry with tofu
- Taiwanese classic 3 cup chicken with seitan
What is crispy sticky tofu bowl?
Sticky tofu is pan fried tofu that is covered in a thick tangy and sweet sauce. The sauce is similar to a teriyaki sauce but has some sour elements to it due to the use of rice vinegar. Each bite of the sticky tofu is crisp, tangy, and sweet. It’s the perfect easy weekday lunch or dinner!
Key ingredients & substitutions
- Tofu – I prefer to use firm tofu so that it maintains its shape while I am frying it in the pan
- Corn starch slurry – This is a mix between corn starch and water. The corn starch slurry is what makes the sauce thick and “sticky”. It’s important to mix this separately so the starch does not clump when it is activated with heat. You can also use flour.
Note: Serve this as quickly as possible! The longer the crisp tofu sits in the sticky sauce the easier it is to lose the crispiness of the tofu.
Crispy Sticky Tofu Bowls
Ingredients
Method
- Remove excess water from tofu. Cut the tofu into 1 inch squares. Remove excess liquid from tofu using the salt water method. Boil a pot of water and add salt. Boil the tofu in salt water for 5 minutes. Rinse and pat dry.Note: you can also press water out of tofu using heavy cans or books on top of a cutting tray.
- Fry the tofu. Heat the vegetable oil over a pan until the oil is hot. Place the cubed tofu into the frying pan and fry each side 3-5 minutes without touching the tofu. Place the fried tofu on a paper towel to absorb any excess oil.Note: it's very important to not overcrowd the tofu in the frying pan or the oil will not maintain it's hot temperature for frying.
- Make the sauce. Grate the garlic. Heat 1 tsp of vegetable oil over medium high heat. Add the grated garlic and sauté until fragment, roughly 30 seconds. Add the soy sauce, rice wine vinegar, and brown sugar. Stir until well combined for a minute. Make the corn start slurry by mixing the corn starch with room temperature water. Add the mixture into the sauce and stir until the sauce starts to thicken. Remove from heat once the sauce becomes thick and "sticky". Toss the tofu into the sauce and serve immediately with rice and vegetables.
