Sesame Sticky Tofu
Easy, 15-minute Sesame Sticky Tofu recipe. Pan-fried tofu is tossed in a sticky, tangy, umami sauce. Garnished with sesame seeds. Vegan snack, or serve over a rice bowl or noodles with veggies.
Servings: 16 pieces*
Ingredients
- 15 ounces extra firm tofu
- 4 tablespoons cornstarch
- 2 tablespoons oil
- 3 tablespoons tamari
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon sriracha
- 1 tablespoon toasted sesame oil
- ½ tablespoon red pepper flakes
- 3 garlic cloves
- 1-inch knob fresh ginger
- Sesame seeds
Instructions
- Press tofu and pat dry with paper towels or a clean dish towel. Cut into rectangles, squares, cubes, or triangles.
- Measure out 3 tablespoons of cornstarch into a small bowl. Lay out the tofu on a plate (cubes can be tossed in a bowl). Sprinkle half of the cornstarch over the tofu evenly, then flip and add the remaining cornstarch to coat the tofu.
- Warm oil over medium high heat in a large skillet. Lay the tofu into the pan and fry (without moving the tofu!!) for 5 minutes. Flip and fry for 5 more minutes, again being careful not to touch the tofu.
- While the tofu is frying, mix together the remaining tablespoon of cornstarch, tamari, water, rice vinegar, maple syrup, sriracha, toasted sesame oil, and red pepper flakes in a small bowl. Peel and mince the garlic cloves or use a garlic press and add to the sauce. Mince or grate the peeled ginger. Add to the sauce and mix.
- Turn off the heat on the stove. Pour the mixture over top of the tofu, then quickly flip the pieces so both sides are coated.
- Remove from the pan and season generously with sesame seeds. Serve immediately!
Notes
- Serving size refers to 16 squares/rectangles. Triangles may be less, and cubes will be much more. Should serve about 4-5.