Vegetarian dinner · Asian-inspired

Spicy Sticky Tofu

Name: Spicy Sticky Tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 14 ounces extra-firm tofu, drained; 3 tablespoons cornstarch; 2 tablespoons neutral oil; 3 tablespoons low-sodium soy sauce or tamari; 2 tablespoons maple syrup or honey; 1 tablespoon rice vinegar; 1 tablespoon gochujang or chili-garlic sauce; 2 teaspoons toasted sesame oil; 2 garlic cloves, finely grated; 1 teaspoon finely grated fresh ginger; 2 scallions, thinly sliced; 2 teaspoons toasted sesame seeds

Crispy tofu coated in a glossy sweet-spicy soy glaze, ready in 35 minutes with pan-fried and oven-baked options.

Jump to recipe15 min prep · 20 min cook

The recipe

Spicy Sticky Tofu

4 servings

Ingredients

14 ounces extra-firm tofu, drained
3 tablespoons cornstarch
2 tablespoons neutral oil
3 tablespoons low-sodium soy sauce or tamari
2 tablespoons maple syrup or honey
1 tablespoon rice vinegar
1 tablespoon gochujang or chili-garlic sauce
2 teaspoons toasted sesame oil
2 garlic cloves, finely grated
1 teaspoon finely grated fresh ginger
2 scallions, thinly sliced
2 teaspoons toasted sesame seeds

Instructions

Wrap the tofu in a clean towel and press it under a heavy skillet for 10 minutes. Tear or cut it into 1-inch pieces, then pat completely dry.
Whisk the soy sauce, maple syrup, rice vinegar, gochujang, sesame oil, garlic, and ginger in a small bowl.
Toss the tofu with cornstarch until every side is lightly coated. Heat the neutral oil in a large nonstick skillet over medium-high heat. Cook the tofu for 8 to 10 minutes, turning every few minutes, until deeply golden and crisp.
Reduce the heat to medium. Pour in the sauce and toss constantly for 1 to 2 minutes, until it bubbles, thickens, and coats the tofu. Remove from the heat before the sugars scorch.
Finish with scallions and sesame seeds. Serve immediately with rice, noodles, or steamed greens.

Cook’s notes

For an oven method, bake the coated tofu on an oiled sheet pan at 425°F for 25 to 30 minutes, turning once; toss with the simmered glaze after baking.
Gochujang brands vary in heat and salt. Start with 2 teaspoons for a milder sauce.

Storage and reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 400°F oven or air fryer until hot; the glaze will soften but the edges will crisp again.

Frequently asked questions

How do I keep tofu from sticking?

Use a well-seasoned or nonstick skillet, let the oil heat before adding tofu, and wait until a crust forms before turning each piece.

Can I make it gluten-free?

Yes. Use certified gluten-free tamari and check the label on your chili sauce or gochujang.