I’ll show you how to make this sticky tofu stir fry recipe in 15 mins!
This stir-fried sticky tofu is delicious and perfect for dinner, lunch and meal prepping for the week! The stir-fry marinade is sweet and sticky which makes the thin slices of tofu taste even better the next day after it marinates (perfect for meal prep or leftovers!)
Recipe for Sticky Tofu Stir Fry
Say goodbye to takeout and say hello to this delicious sticky tofu stir fry, using simple and healthy ingredients. This dish is perfect for meal prep as it makes 4 servings to enjoy throughout the week for a high-protein and vegetable-filled meal.
The sticky and sweet sauce brings it all together and pairing it with white rice makes it a meal you won’t get bored of eating throughout the week.
This sticky tofu stir-fry is a vegan replica of the sticky beef stir fry dish I’ve been seeing all over social media.
Ingredients
- Tofu
- Oil
- Corn Starch
- Onion
- Bell Peppers
- Sesame Seeds
- Green Onions
- Ketchup / Tomato Sauce
- Barbecue Sauce
- Rice Vinegar
- Garlic / Garlic Powder
- Soy Sauce
- Dark Soy Sauce
This tofu stir-fry is vegan, nut-free, dairy-free and can be gluten-free.
How To Make Sticky Tofu Stir Fry
If you’d like your sticky tofu stir-fry on a bed of rice, prepare your rice according to the package. If desired (for a firmer/meatier texture), press the tofu for 10-15 minutes to squeeze out the water, allowing the sauce to get absorbed better in the tofu. You can skip this step if you’re using firm tofu.
Cut tofu into thin strips (or any shape you desire for your stir-fry). You can use a knife or a vegetable peeler for very thin slices (which allows for better absorption).
Add tofu in a mixing bowl and coat with 1 tbsp of oil. Sprinkle on cornstarch and toss until coated.
Air fry at 380 degrees F for 10-15 mins until slightly crispy on the outside. Alternatively, you can pan-fry with a little bit of oil on each side (especially if you don’t have an air fryer).
Meanwhile, prepare your vegetables by dicing the onion, slicing bell peppers and chopping green onions.
Mix together the sauce ingredients ina. bowl until well combined: Ketchup, Barbecue Sauce, Rice Vinegar, Garlic (or Garlic Powder), Soy Sauce, Dark Soy Sauce and water.
In a large non-stick pan, heat 1 tsp oil on medium-high heat and add your onion and bell pepper. Cook for a couple of minutes until slightly softened.
Once the tofu is done cooking, add tofu pieces in the pan along with the vegetables. Pour in the sauce and mix well to coat.
Top with sesame seeds and green onions. Serve right away with rice or keep in a tightly sealed container for up to 4-5 days in the fridge.
Watch me make it on YouTube here.
Sticky Tofu Stir-Fry
Equipment
- 1 Knife
- 1 Vegetable Peeler optional – see instructions
- 1 Air Fryer optional – see instructions
- 1 Non-stick Pan Large
- 1 Bowl
Ingredients
- 1 block tofu extra firm, around 400g, cut into thin strips
- 1 tbsp oil
- 1 tbsp corn starch
- 1 tsp oil
- 1 onion diced
- 2 bell peppers sliced into thin pieces
- 1 tbsp sesame seeds
- 2 green onions chopped finely
Sauce
- 3 tbsp ketchup reduced sugar
- 3 tbsp barbecue sauce
- 2 tbsp rice vinegar
- 1 tbsp garlic minced, or garlic powder
- 2 tbsp soy sauce use gluten-free alternative, if desired
- 1 tbsp dark soy sauce or use regular soy sauce
- 3 tbsp water more if needed
Instructions
- If you’d like your sticky tofu stir-fry on a bed of rice, prepare your rice according to the package. If desired (for a firmer/meatier texture), press the tofu for 10-15 minutes to squeeze out the water, allowing the sauce to get absorbed better in the tofu. You can skip this step if you’re using firm tofu.
- Cut tofu into thin strips (or any shape you desire for your stir-fry). You can use a knife or a vegetable peeler for very thin slices (which allows for better absorption).
- Add tofu in a mixing bowl and coat with 1 tbsp of oil. Sprinkle on cornstarch and toss until coated.
- Air fry at 380 degrees F for 10-15 mins until slightly crispy on the outside. Alternatively, you can pan-fry with a little bit of oil on each side (especially if you don’t have an air fryer).
- Meanwhile, prepare your vegetables by dicing the onion, slicing bell peppers and chopping green onions.
- Mix together the sauce ingredients ina. bowl until well combined: Ketchup, Barbecue Sauce, Rice Vinegar, Garlic (or Garlic Powder), Soy Sauce, Dark Soy Sauce and water.
- In a large non-stick pan, heat 1 tsp oil on medium-high heat and add your onion and bell pepper. Cook for a couple of minutes until slightly softened.
- Once tofu is done cooking, add tofu pieces in the pan along with the vegetables. Pour in the sauce and mix well to coat.
- Top with sesame seeds and green onions. Serve right away with rice or keep in a tightly sealed container for up to 4-5 days in the fridge.
Nutrition
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