Sweet, spicy, and sticky tofu is crispy on the outside and tender in the middle. This Asian-inspired dish is absolutely bursting with flavour and guaranteed to impress

Prep Time:25 minutes

Cook Time:25 minutes

Total Time:50 minutes

Course: Main, Main Course

Cuisine: Asian

Servings: 4 Servings

Calories: 154kcal

For the tofu
▢12 ounces (340 grams) extra firm tofu
▢2 tablespoons low sodium tamari or low sodium soy sauce if not avoiding gluten
▢2 tablespoons brown rice flour
▢1 teaspoon onion powder
▢1 teaspoon garlic powder
For the sticky tofu sauce
▢⅓ cup low sodium tamari or soy sauce
▢⅓ cup unrefined coconut sugar or brown sugar
▢⅓ cup water
▢¼ cup rice vinegar
▢2 cloves garlic minced
▢1 tablespoon sriracha or hot sauce of choice
▢½ teaspoon ground ginger
▢2 tablespoons brown rice flour
For serving (optional)
▢Vermicelli noodles or brown rice
▢green onion or chives
▢sesame seeds
Press the tofu
Cut your tofu into half-inch cubes. Then arrange some paper towels or a clean dish towel on a cutting board and place the tofu cubes in a single layer on top. Now add more paper towels on top of the cubes and place another cutting board, flat plate, or baking sheet on top. Finally, place something very heavy on top like a cast-iron skillet or a heavy book. Press like this for 15 minutes while you prepare the remaining ingredients.
For the tofu
Preheat the oven to 425°F/218°C convection bake and line a baking sheet with parchment paper.
Once the tofu is pressed, place the cubes in a medium mixing bowl with the 2 tablespoons of tamari and gently mix. Then add the 2 tablespoons of flour, and the onion and garlic powder. Mix gently to evenly coat the pieces.
Arrange the coated tofu cubes in a single layer on your baking sheet, leaving plenty of space in between each piece. Bake for 25-30 minutes, flipping once at the halfway point.
NOTE: If you do not have a convection oven, it may take a little longer to reach desired crispiness.
For the sticky tofu sauce
While the tofu is baking, combine all the sticky tofu sauce ingredients in a medium pan. Whisk to combine and simmer for 5 minutes, until slightly thickened. Then turn off the heat.
Add the baked tofu to the pan with the sauce and gently toss to coat each piece.
Serve your sticky tofu with rice or noodles, and top with green onion or chives and sesame seeds.
Arrange the cubes of tofu in a single layer with space in between each piece. They shouldn’t touch each other on the baking tray in order to get the maximum crisp level.
If you don’t have a convection oven, it may take an extra few minutes to get your tofu crispy. Bake until desired crispiness level is reached.
For the best texture, plan to enjoy your Asian sticky tofu immediately. The longer it sits in the sauce, it will begin to lose some of its crispy exterior.
This sticky tofu dish tastes best when freshly made. However, leftovers will keep refrigerated in a sealed container for 3-4 days. To reheat, add a splash of water to the pan of tofu to loosen the sauce.
Calories: 154kcal | Carbohydrates: 24g | Protein: 10g | Fat: 2g | Sodium: 1222mg | Potassium: 291mg | Fiber: 1g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg