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:
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
Coat the tofu in cornstarch with salt and pepper to help achieve that crispy and crunchy texture. You can also use tapioca powder, potato starch, regular flour, or even gluten-free flour instead of cornstarch. You can bake, pan-fry, or deep or air-fry them according to your liking.
What happens if you don't press tofu? You can technically still cook and eat tofu that has not been pressed. However, it will not absorb flavor as well and will not have a perfect texture. Especially if you're trying to get it crispy, you must press and eliminate its excess water content.
Yes. After removing the tofu from its package, rinse it and then remove the excess water. For soft tofu, just drain it and blot it dry; but for medium, firm, and extra-firm tofu, simple draining isn't enough—you need to press the water out.
Sweet Sticky Sesame Tofu
Equipment
Ingredients
- 1 block extra-firm tofu diced
- ⅓ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons cooking oil more for frying
- 3 cloves garlic minced
- 4 tablespoons soy sauce
- 2 tablespoons maple syrup or honey
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 teaspoons sesame seeds
- ¼ cup water
Instructions
- Wash and drain the tofu. Press it down to remove its water content as much as you can. Slice it into bite sizes or cube sizes.
- On a plate, mix together ¼ cornstarch, salt, and black pepper. Coat each tofu with the cornstarch mixture.
- Heat cooking oil in a skillet and fry the tofu in two batches. Fry each side for 2-4 minutes undisturbed then flip it to fry each side. Take it out and set it aside.
- While frying the tofu, let's prepare the sauce. In a bowl, combine water, soy sauce, maple syrup, brown sugar, 2 tablespoons of cornstarch, sesame oil, and sesame seeds. Mix well until blended.
- Using the same skillet with two tablespoons of cooking oil. Saute garlic for a minute. Turn the heat to low.
- Pour the sauce and let it thicken and form the glaze, stirring often.
- Toss the fried tofu in and stir until it's coated completely. Turn off the heat. Serve and enjoy!
Video
Notes
Recipe Notes:
- 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.
- Allow the dish to cool, and store the leftovers in an air-tight glass container with a lid in the refrigerator for up to 5 days.
Mel Silao
Wow i love all your dishes yumyumyum
Jomelyn
Thank you so much! I learned a lot from my mother growing up!!!
Bre
I don’t cook with tofu enough! This looks so delicious!
Jomelyn
Thank you!
Ana
Thank you for this easy to follow and informative recipe. Made it today.
Emily
I will make this tomorrow night for my mom. She love your recipes.