Sticky tofu is a delicious dish where crispy tofu pieces are coated in a thick, flavorful sauce that clings to each bite. This popular Asian-inspired dish combines savory, sweet, and sometimes spicy elements to make every bite exciting.

How do you make sticky tofu?

To make sticky tofu, start by crisping up tofu in a pan, then toss it in a sauce made from ingredients like soy sauce, mirin, and brown sugar. A cornstarch slurry is added at the end to thicken the sauce and ensure it adheres well to the tofu, creating that signature sticky texture.

Can sticky tofu be made gluten-free?

Yes, sticky tofu can easily be made gluten-free by substituting tamari for soy sauce. Ensure all other ingredients, like mirin and any additional seasonings, are certified gluten-free to keep the dish safe for those with gluten sensitivities.

Easy Sticky Tofu | Olives for Dinner

Name: Sticky Tofu Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1/2 cup mirin; 2 tablespoons toasted sesame oil; 2 tablespoons soy sauce; 2 teaspoons brown sugar; 1 teaspoon rice vinegar; 1-2 teaspoons neutral oil (like vegetable, canola, or grapeseed); 1 tablespoon minced ginger; 1 tablespoon minced garlic; 1 block of firm tofu, sliced into squares or triangles (no need to press it); 2-3 small shallots, quartered; 4-6 shiitake caps, sliced thinly; handful or so of broccoli florets; 1/3 cup raw cashews; 2 tablespoons cold water, whisked with 2 teaspoons cornstarch; sesame seeds; noodles or rice

Description

This sticky tofu is about to change the way you think about weeknight dinners. It’s crispy, sweet, savory, and has that perfect “stick-to-everything” sauce you didn’t know you needed. Bonus: It comes together in under an hour and will make you look like a kitchen rockstar—because, well, you are!

Ingredients

for the sauce

1/2 cup mirin
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 teaspoons brown sugar
1 teaspoon rice vinegar

for the tofu and vegetables

1-2 teaspoons neutral oil (like vegetable, canola, or grapeseed)
1 tablespoon minced ginger
1 tablespoon minced garlic
1 block of firm tofu, sliced into squares or triangles (no need to press it)
2-3 small shallots, quartered
4-6 shiitake caps, sliced thinly
handful or so of broccoli florets
1/3 cup raw cashews

for the slurry

2 tablespoons cold water, whisked with 2 teaspoons cornstarch

to serve

sesame seeds
noodles or rice

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Instructions

Combine the mirin, toasted sesame oil, soy sauce, brown sugar, and rice vinegar in a small bowl and set aside.
Heat the olive oil in a cast iron pan over medium-low heat. Add the ginger and garlic, and sauté for 1–2 minutes until softened. Transfer to a small bowl and set aside.
Add a bit more oil to the pan and increase the heat to medium. Carefully place the tofu slices in the pan (it may sputter!) and cook for about 6 minutes on one side, or until golden. Flip the tofu and brown the other side. Transfer to a plate.
Add the shallots to the pan, and after about a minute, gently poke them around to separate the layers.
Add the mushrooms and stir, then deglaze the pan with 1 tablespoon of water, letting it sizzle for a minute or two.
Toss in the broccoli florets and cashews. Cook until the broccoli turns bright green (about a minute), then transfer everything to another plate.
Return the tofu to the pan. Whisk the sauce again and pour it over the tofu. Stir gently to coat the tofu evenly.
In a small bowl, stir together the cornstarch and water to make a slurry, then pour it into the pan. Stir until the sauce thickens slightly, then remove from heat.
To serve, place cooked noodles or rice into bowls, top with the vegetables, and add the tofu triangles. Use a spatula to scrape any leftover sauce from the pan and drizzle over the top.
Sprinkle with sesame seeds and serve immediately.

Notes

Storage & Reheating:

Storage: Store any leftover tofu and vegetables in an airtight container in the fridge for up to 3 days.
Reheating: For best results, reheat the tofu in a skillet over medium heat to maintain its crispiness. You may need to add a splash of water or a little extra sauce to revive the stickiness.

Pro Tips:

No Need to Press: In this recipe, we skip pressing the tofu to keep it juicy and tender on the inside. It will still develop a nice crispy exterior when pan-seared, thanks to the high heat and the sauce’s clingy texture.
Custom Veggies: Feel free to swap in or add veggies like bell peppers, snap peas, or zucchini—this recipe is super flexible based on what you have on hand.
Boost the Heat: If you love a little spice, toss in some red pepper flakes or drizzle with sriracha or chili oil for a spicy kick.
Make It Gluten-Free: Just swap the soy sauce for tamari or a gluten-free soy sauce alternative to keep this recipe gluten-free.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Sautéed
Cuisine: Asian