Asian Sticky Tofu
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
4 Servings
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Calories
154 kcal
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Course
Main Course
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Cuisine
Asian
Asian Sticky Tofu
Description
This recipe starts by pressing extra firm tofu to remove excess moisture, then cutting it into cubes coated with tamari, brown rice flour, and spices for an even seasoning and crunchy texture. Baking at 425°F crisps the tofu on all sides, locking in firmness and releasing a toasted flavor.
The sticky sauce is prepared separately by combining tamari, coconut sugar, rice vinegar, minced garlic, sriracha, ground ginger, and thickened slightly with brown rice flour. The baked tofu is tossed in this sauce, which coats each piece with a glossy, flavorful glaze that delivers sweet, tangy, and spicy notes.
The dish is often served over vermicelli noodles or brown rice and topped with green onions and sesame seeds for freshness and nuttiness. The crispy tofu combined with the sticky sauce creates a satisfying texture and balanced flavor profile.
Press tofu thoroughly and space cubes during baking to maximize crispiness. If using a conventional oven instead of convection, expect slightly longer bake times. Enjoy the dish fresh for the best texture, but leftovers can be refrigerated for 3-4 days and reheated gently to preserve the sauce.
Ingredients
For the tofu
- 12 ounces tofu extra firm, 340 grams
- 2 tablespoons tamari soy sauce or low sodium soy sauce if not avoiding gluten, low sodium
- 2 tablespoons brown rice flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
For the sticky tofu sauce
- ⅓ cup tamari soy sauce or soy sauce, low sodium
- ⅓ cup coconut sugar or brown sugar, unrefined
- ⅓ cup water
- ¼ cup rice vinegar
- 2 cloves garlic minced
- 1 tablespoon sriracha or hot sauce of choice
- ½ teaspoon ground ginger
- 2 tablespoons brown rice flour
For serving (optional)
- vermicelli noodles or brown rice
- green onion or chives
- sesame seeds
Instructions
Press the tofu
- Cut your tofu into half-inch cubes. Then arrange some paper towels or a clean dish towel on a cutting board and place the tofu cubes in a single layer on top. Now add more paper towels on top of the cubes and place another cutting board, flat plate, or baking sheet on top. Finally, place something very heavy on top like a cast-iron skillet or a heavy book. Press like this for 15 minutes while you prepare the remaining ingredients.
For the tofu
- Preheat the oven to 425°F/218°C convection bake and line a baking sheet with parchment paper.
- Once the tofu is pressed, place the cubes in a medium mixing bowl with the 2 tablespoons of tamari and gently mix. Then add the 2 tablespoons of flour, and the onion and garlic powder. Mix gently to evenly coat the pieces.
- Arrange the coated tofu cubes in a single layer on your baking sheet, leaving plenty of space in between each piece. Bake for 25-30 minutes, flipping once at the halfway point. NOTE: If you do not have a convection oven, it may take a little longer to reach desired crispiness.
For the sticky tofu sauce
- While the tofu is baking, combine all the sticky tofu sauce ingredients in a medium pan. Whisk to combine and simmer for 5 minutes, until slightly thickened. Then turn off the heat.
- Add the baked tofu to the pan with the sauce and gently toss to coat each piece.
- Serve your sticky tofu with rice or noodles, and top with green onion or chives and sesame seeds.
Notes
- Arrange tofu cubes spaced apart on the baking sheet to maximize crispiness; avoid crowding so pieces do not touch.
- If you lack a convection oven, baking may take a few extra minutes to achieve desired crispiness.
- For the best texture, eat the sticky tofu right after coating; it may lose crispness if it sits too long in the sauce.
- Leftovers can be refrigerated in an airtight container for 3-4 days; reheat gently with a splash of water to loosen the sauce and maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154cal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 10g | 20% |
| Fat | 2g | 3% |
| Sodium | 1222mg | 51% |
| Potassium | 291mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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