Sticky Tofu
User Reviews
5
Sticky Tofu
Description
This dish starts with firm tofu pressed to remove excess moisture, then cut into cubes. The tofu is coated evenly with a mixture of cornstarch and Chinese five-spice powder, which adds aroma and flavor, then pan-fried in sesame or regular oil to a golden, crispy exterior while remaining tender inside. Separately, a sticky sauce is prepared by cooking honey, soy sauce, minced garlic, and dried chili flakes in the pan, allowing the ingredients to blend and reduce slightly.
The crispy tofu cubes are returned to the pan and coated thoroughly with the sticky sauce, creating a glossy layer that clings to the tofu. The dish is served over cooked rice, garnished with sesame seeds and additional chili flakes for spice and visual appeal. The balance of sweet, spicy, and umami flavors combines with contrasting textures from the crisp outside and soft inside tofu.
Pressing the tofu well is critical for absorbing flavors and achieving a good crisp. Cornstarch coating enhances the crispiness when frying. Chinese five-spice powder can be substituted with a homemade blend if unavailable. Cooking over medium heat helps prevent tofu from sticking. Following the sauce ingredient order ensures proper flavor melding and texture.
Ingredients
- 14 ounces tofu pressed to remove excess moisture, firm, 400g
- 2 tablespoons cornstarch
- 1 teaspoon Chinese five-spice powder
- 2 tablespoons sesame oil (or regular oil)
- 3 tablespoons honey (or vegan honey, agave or maple syrup for vegan)
- 2 tablespoons soy sauce
- 3 cloves garlic minced
- ½ teaspoon dried chili flakes
To serve:
- rice
- ½ teaspoon sesame seeds
- Pinch chili flakes dried
Instructions
- Cook the rice according to package instructions.
- Meanwhile, cut the tofu into cubes, then gently toss in a bowl with the cornstarch and Chinese 5 spice mixed together.
- Heat half the oil to a large sautee pan over a medium heat, then add the tofu. Cook until browned, about 2-3 minutes, then flip each tofu cube and fry for a few more minutes on the other side until crispy. Remove from the pan and set aside.
- Add the remaining oil, honey, soy sauce to the pan and cook for 2 minutes, stirring often, then stir in the garlic and chili flakes and cook for a further minute.
- Toss the tofu in the sauce, then serve over rice, topped with the chopped scallions, sesame seeds and chili flakes.
Notes
- Press tofu with a tofu press or heavy object to remove excess water for better flavor absorption.
- Coat tofu cubes in cornstarch for a crispy exterior during frying.
- If Chinese five-spice powder is unavailable, substitute with cinnamon, cloves, fennel seeds, and star anise or omit.
- Cook over medium heat to prevent sticking; avoid too high heat.
- Add sticky sauce ingredients in the listed order for optimal flavor blending and sauce consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 38g | 13% |
| Protein | 20g | 40% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 1016mg | 42% |
| Potassium | 102mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 275mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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