This deliciously savoury Sticky Tofu recipe is inspired by Erewhon’s popular vegan “Organic Asian Tofu Sticks.” With a perfect balance of savoury, sweet, umami and tangy flavours, these Sticky Tofu sticks make an excellent protein-packed appetizer or main dish when served with rice or noodles.
These Asian-inspired tofu sticks are so tasty and a great budget-friendly alternative to Erewhon’s. If you’re trying to incorporate more plant-based meals into your routine, this is a delicious way to do it!
Recipe for Sticky Tofu
This Sticky Tofu recipe is super satisfying – these tofu sticks are chewy on the inside, slightly firm and crispy on the outside, and coated in a lightly sticky and flavourful sauce that’s the perfect balance of salty, sweet, and mildly tangy. The green onions add a fresh pop of colour, a slight crunch, and fresh flavour that complements the sauce perfectly.
This recipe is so versatile. You can serve these as an appetizer at your next gathering (these can be fantastic finger food – just make sure you serve with napkins because it will get messy!), enjoy them with rice or noodles, or toss them on top of a salad or a bowl for some extra protein.
Feel free to also cut these into smaller pieces, which will make them easier to eat, and the sauce will be able to coat the tofu better, allowing it to be even more flavourful.
Related Recipe: Air-Fryer Tofu No Oil
Why You’ll Love This Sticky Tofu
- 100% plant-based and vegan
- Budget-friendly
- Made with minimal, wholesome ingredients
- High in fibre and protein
- Great for meal prep
Ingredients
- Extra firm tofu
- Soy sauce, tamari or liquid aminos
- Rice vinegar
- Agave nectar or maple syrup
- Roasted sesame oil
- Garlic powder
- Chili flakes or paprika (or smoked paprika), optional
- Mustard powder (optional)
- Vegetable oil
- Cornstarch
- Sesame seeds
- Green onion (optional)
The recipe is vegan, nut-free, and can be made gluten-free.
To make this recipe gluten-free, use a gluten-free version of soy sauce, such as tamari, liquid aminos, or coconut aminos
If you don’t want this to be spicy, omit the chili flakes/paprika
If you don’t have mustard powder, feel free to omit
How to Make Sticky Tofu
1. This part is optional: if your extra-firm tofu isn’t quite firm enough, press it for about 15-20 minutes to remove excess moisture. I used a tofu press, but you can also wrap the tofu in paper towels and place something heavy on top.
2. Slice the tofu block into thick sticks, approximately 1/2 inch wide and 2-3 inches long; or if you prefer, cut them into smaller cubes, if you don’t want them in a stick shape.
3. Let’s prepare the marinade. In a small mixing bowl or container, combine soy sauce, rice vinegar, agave nectar (or maple syrup), garlic powder, chili flakes, paprika, mustard powder, and water. Mix well.
4. Place the tofu sticks in the marinade and let them soak for at least 30 minutes. For even more flavour, marinate overnight in the refrigerator.
5. Meanwhile, heat 1 tbsp of vegetable oil in a pan over medium-high heat. Once hot, carefully add the marinated tofu sticks (be cautious as they may splatter).
6. Pan-fry for about 2 minutes per side, flipping occasionally until all sides are nicely browned and slightly caramelized. Set tofu aside.
7. In a small bowl, create a cornstarch slurry by mixing 1 tsp of cornstarch with around 1 tbsp of water.
8. Pour the remaining marinade into the same pan and heat it. Add the cornstarch slurry to the pan and stir constantly until the sauce thickens.
9. Toss the tofu sticks back in the pan with the sauce, gently toss until well coated.
10. Transfer to a serving plate and garnish with the sliced green onions.
Sticky Tofu
Equipment
- Knife & Cutting Board
- Cooking pan
- Container for marinating
Ingredients
- 1 block Extra firm tofu
- 1/4 cup Soy sauce tamari or liquid aminos
- 3 tbsp Rice vinegar
- 1 tbsp Roasted sesame oil
- 1 tsp Garlic powder
- 1 tsp Chili flakes
- 1/2 tsp Mustard powder optional
- 1 tsp Chili flakes or paprika (or smoked paprika) optional
- 2 tbsp water
- 1 tbsp vegetable oil
- 1 tsp cornstarch + 1 tbsp water
- 1 tsp Sesame seeds
- 1 green onion sliced diagonally, thinly (optional)
- 1 tbsp agave nectar or maple syrup
Instructions
- This part is optional: if your extra-firm tofu isn't quite firm enough, press it for about 15-20 minutes to remove excess moisture. I used a tofu press, but you can also wrap the tofu in paper towels and place something heavy on top.
- Slice the tofu block into thick sticks, approximately 1/2 inch wide and 2-3 inches long; or if you prefer, cut them into smaller cubes, if you don’t want them in a stick shape.
- Let’s prepare the marinade. In a small mixing bowl or container, combine soy sauce, rice vinegar, agave nectar (or maple syrup), garlic powder, chili flakes, paprika, mustard powder, and water. Mix well.
- Place the tofu sticks in the marinade and let them soak for at least 30 minutes. For even more flavour, marinate overnight in the refrigerator.
- Meanwhile, heat 1 tbsp of vegetable oil in a pan over medium-high heat. Once hot, carefully add the marinated tofu sticks (be cautious as they may splatter).
- Pan-fry for about 2 minutes per side, flipping occasionally until all sides are nicely browned and slightly caramelized. Set tofu aside.
- In a small bowl, create a cornstarch slurry by mixing 1 tsp of cornstarch with around 1 tbsp water.
- Pour the remaining marinade into the same pan and heat it up. Add the cornstarch slurry to the pan and stir constantly until sauce thickens.
- Toss the tofu sticks back in the pan with the sauce, gently toss until well coated.
- Transfer to a serving plate and garnish with the sliced green onions.
Nutrition
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