Sweet Sticky Sesame Tofu

This crispy tofu is coated with a Sweet, Sticky Sesame Tofu glaze. The end result is a slightly crisp, sweet, sticky, salty, and savory tofu dish that’s super filling, satisfying, and packed with plant-based protein! This tofu dish comes together in less than 15 minutes, is perfect for busy weekdays, and is packed with flavors. 

You would only guess this is a tasty chicken nugget coated in a sweet sesame sauce. People have love and hate relationships with tofu, and I was one of them. Only when learning how to pick the right type of tofu for each dish and how to prepare them, did it change my world. This white block of brick has become my favorite healthy meat substitute.

Why you will love this recipe

• This vegetarian and vegan-friendly adaptation is made with just a few fresh ingredients and is so good you’ll want to whip it up nearly every night.
• This recipe is super quick and easy to make. I love serving it with cooked white rice, garlic fried rice, and kimchi on the side.
• With crispy fried tofu, sweet sticky glaze, and scrumptious texture that will keep you coming back for more. Yummy! 
• The tofu sauce enhances the flavor of the whole dish.
• This recipe is also perfect for serving as a fun, delicious appetizer to share.
• If you love this recipe, be sure to check my:
  • Tofu Sisig
  • Orange Chicken Tofu
  • Vegan Tofu Dumplings
  • Vegan Udon Stir-fry
  • Vegan Japchae
  • Vegan Pancit
  • Vegan Mushroom Soup

Ingredients

One of the best things about this dish is the ingredient is minimal, and they are all pantry staples without breaking the bank. Check the recipe card below for the full recipe with the exact measurement of the ingredients and nutritional info.

• Extra-firm tofu - It's always best to use extra-firm tofu when making fried tofu because it retains it's texture. 
• Cornstarch - This helps to thicken the sauce into a sticky glaze. It coats the tofu before it's fried for an extra-crispy layer.
•  Soy sauce - It gives tons of umami flavors. If you opt for gluten-free, try tamari sauce or coconut aminos.
•  Maple syrup and brown - These sweeten the sauce and help it form the glaze texture.
•  Sesame oil and sesame seeds - They give a nutty flavor.

Instructions

This Asian-style sweet tofu comes together in no time. Keep all the ingredients prepared before starting cooking to make the process of cooking smooth.

Step 1. Prepare the tofu by pressing it to get rid of as much liquid out of the tofu. You can lay a heavy skillet or cutting board on top of the tofu to squeeze as much water. Pat them dry with a paper towel.

Step 2. In a large dish, combine cornstarch, salt, and black pepper. Slice your tofu into bite-size pieces, about an inch on both sides. Coat the tofu slices with the cornstarch mixture.

Step 3. In a frying pan or skillet, heat enough cooking oil. Pan-fry the coated tofu in batches. Fry all the sides until golden brown and crispy on the edges.

Step 4. Let's make our sweet and sticky sauce while frying tofu. In a bowl, combine soy sauce, maple syrup, brown sugar, sesame oil, sesame seeds, and cornstarch. Mix until well combined.

Step 5. After frying the tofu and preparing the sauce mixture, let's make our delicious dish. Saute the minced garlic in two tablespoons of cooking oil for a minute or two or until fragrant. You can use the same skillet where you fried the tofu.

Step 6. Turn the heat on low. Pour the sweet, sticky sesame sauce, stir, let it thicken, and form a glaze. It takes only about a minute, so stay focused in the kitchen.

Step 7. Toss the crispy fried tofu into the skillet and stir until the tofu is well coated with the sauce. Serve with rice and more side dishes of your choice.

Variations

Air-fryer. Use an air-fryer to make the tofu crispy while using less oil. The air-fryer will cook the tofu while circulating the air around it without frying it in oil. Lay each coated tofu in the air-fryer basket without touching each other, spray nonstick oil on top and air-fry it at 400F for 13-15 minutes or until crispy and light brown.

Bake. Preheat the oven to 400F. Lay the tofu in a baking tray with parchment paper. Bake the coated tofu in the preheated oven for 15 minutes or until crisp on the edges, flipping halfway through.

Helpful Tips

• To press and get rid of water content in tofu, try to add a heavy skillet on the top and let it set for 15 minutes. The longer it is set, the more water comes out.
• Instead of frying them all together at once, frying tofu in batches helps to achieve crispier tofu.
• Heat the cooking oil before start frying the tofu. It will help to get that golden brown and crispy texture without the tofu absorbing too much oil.
• Oil and water don't go well together. To avoid the tofu from splattering while frying, wipe it with a paper towel or cheesecloth until it's completely dry then coat it with cornstarch mixture.
• For the sauce, mix all the sauce ingredients and dissolve the cornstarch ahead to keep it from forming lumps.

Storage and Reheating Tips

• Storage: Transfer the leftover sticky tofu into a glass container with a tight-fitting lid. This dish will stay good and fresh for up to 5 days in the refrigerator. I don't recommend freezing this cooked tofu since it will alter the texture.
• Reheating: Leftovers can be reheated in a saucepan on low-medium heat until warm through. You can use a microwave and reheat it in 30 seconds intervals until warm.

Questions and Answers