Easy Sweet and Sticky Tofu (30 Minutes)

Name: Easy Sweet and Sticky Tofu (30 Minutes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb (block) extra-firm tofu; 1/4 cup cornstarch (for coating the tofu); 1 tsp salt; 3 tbsp vegetable oil (or any neutral oil); 2 tbsp regular soy sauce; 2 tbsp ketchup; 2 tbsp honey; 1 tsp sesame oil (toasted kind); 1/4 cup water (cold); 1 tbsp cornstarch

Jump to Recipe

Golden, lightly crispy tofu pieces tossed in a sweet, savory, and sticky sauce. This easy sweet and sticky tofu recipe is ready in just 30 minutes. I coat the tofu in cornstarch and pan-fry until golden brown for a delicious, lightly crispy exterior!

Jump to:

Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
More Like This
📖 Recipe

Sweet and sticky tofu is an Asian-inspired dish made with golden pan-fried tofu coated in a thick, sweet and savory sauce. It's a delicious plant-based main dish that is best served with steamed rice and vegetables.

I created this recipe for my husband because he enjoys plant-based foods every now and then, especially tofu! It's become one of my favorite ways to enjoy tofu because it's quick, easy, and uses fewer ingredients than many other sticky tofu recipes.

When I make this dish for dinner, I pat the tofu dry before coating it in cornstarch so the coating adheres better during frying. Then I let the sauce thicken before gently tossing in the tofu so each piece is evenly coated in that delicious, sticky glaze.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Ingredients for making sweet and sticky tofu

Extra-Firm Tofu: I recommend extra-firm tofu because it holds its shape better during pan-frying and tossing. Firm tofu also works, but avoid medium or soft tofu because these varieties can break apart more easily.
Cornstarch: Creates a lightly crispy coating on the tofu when pan-fried. Potato starch also works as a substitute.
Salt
Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
Toasted Sesame Seeds: Adds a nutty flavor and light crunch to the tofu. Toasted black sesame seeds also work.

Sauce

Regular Soy Sauce: Adds a savory, umami flavor to balance the sweetness of the sauce. Or substitute with light soy sauce, low-sodium soy sauce, or gluten-free tamari.
Ketchup: Adds sweetness and tanginess to the sticky sauce.
Honey: Sweetens the sauce and contributes to its sticky glaze. Or substitute with maple syrup for a vegan option.
Toasted Sesame Oil: Adds a rich, nutty flavor to the sweet and savory sauce.
Cornstarch: Thickens the sauce so it clings to the tofu. Potato starch also works.
Cold Water

Expert Tips

Pat the tofu dry: Remove excess surface moisture with paper towels so the cornstarch coating adheres better during frying.
Use a large nonstick pan: Arrange the tofu in a single layer, working in batches if needed, so the pieces brown evenly instead of steaming.
Coat the tofu just before frying: If the coated tofu sits too long, the cornstarch can absorb moisture and become damp, making it harder to achieve a crispy coating.
Let the coating set before flipping: Allow the bottom of the tofu to turn golden brown before gently flipping to prevent the crispy coating from sticking or tearing.
Stir the sauce before adding it to the pan: Cornstarch settles at the bottom of the bowl as it sits, so whisk it again to help the sauce thicken evenly.

Instructions

Below are instructions on how to make sweet and sticky tofu:

Extra-firm tofu sliced into rectangular pieces and patted dry with paper towels.

Prepare the Tofu: Open the tofu package and drain the liquid. Slice the tofu into 2-inch-long rectangular pieces, about 1 inch thick and wide. Pat dry thoroughly with paper towels to remove excess surface moisture.

Sweet and sticky tofu sauce ingredients whisked together until smooth.

Prepare the Sauce: In a small bowl, whisk together all the sauce ingredients until smooth. Set aside.

Tofu pieces evenly coated in a cornstarch and salt mixture.

Coat the Tofu: In a small bowl, combine cornstarch and salt. Evenly coat the tofu pieces in the cornstarch mixture, making sure all sides are covered.

Cornstarch-coated tofu pan-fried until golden brown and crispy on all sides.

Pan-Fry the Tofu: Heat vegetable oil in a large nonstick pan over medium heat. Pan-fry the tofu in a single layer, working in batches if needed, until golden brown and lightly crispy on all sides, about 13-15 minutes per batch. Let the bottom turn golden and the coating set before gently flipping. Transfer the fried tofu to a wire rack.

Golden tofu pieces gently tossed in a thick, glossy sweet and sticky sauce.

Thicken the Sauce: Carefully remove the excess oil from the pan. Stir the sauce again to redistribute the cornstarch, then pour it into the pan. Bring to a gentle simmer and cook until thickened and glossy. Add the tofu and gently toss until evenly coated.

Sweet and sticky tofu garnished with toasted sesame seeds and ready to serve.

Garnish and Serve: Transfer the tofu to a serving plate and garnish with toasted sesame seeds. Serve immediately.

Storage & Reheating

Refrigerator: Store leftover sweet and sticky tofu in an airtight container in the refrigerator for up to 4 days. The crispy coating will soften as it absorbs the sauce.
Freezer: I don't recommend freezing this dish because the tofu's texture can become spongy after thawing, and the coating may turn soggy.
Reheating: Reheat the tofu in a nonstick pan over medium-low heat until heated through, stirring gently to prevent the pieces from breaking. Alternatively, microwave in 1-minute intervals until hot. Add a splash of water if the sauce has thickened too much.

Pairing Suggestions

Serve sweet and sticky tofu with:

Steamed Jasmine Rice: Fluffy rice soaks up the sticky sauce.
Garlic Bok Choy: Tender-crisp greens balance the sweet tofu.
Chinese Cucumber Salad: Crisp, tangy cucumbers contrast with the rich sauce.

FAQ

Why isn't my sauce thickening?

The sauce may not have reached a gentle simmer, or the cornstarch may have settled at the bottom of the bowl. Whisk the sauce before adding it to the pan and simmer until thickened and glossy.

Do I need to press the tofu before frying?

No, pressing isn't necessary when using extra-firm tofu for this recipe. Simply drain the packaging liquid and pat the tofu thoroughly dry with paper towels before coating it in cornstarch.

Can I substitute cornstarch with all-purpose flour?

I don't recommend it. All-purpose flour won't create the same light, crispy coating as cornstarch and may make the sauce cloudy or pasty. For the best results, use cornstarch or substitute with potato starch.

More Like This

Check out my other tofu recipes:

📖 Recipe