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
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