Description
This Irresistible Crispy Sticky Tofu recipe offers a perfect balance of crispy texture and sticky, flavorful glaze. Paired with fluffy rice, protein-rich edamame, and creamy avocado, it makes a wholesome, satisfying vegetarian meal inspired by Asian flavors.
Ingredients
Scale
For the Tofu:
- 14 oz extra firm tofu (recommended: House Foods)
- 3 tbsp cornstarch
- 2/3 cup soy sauce (preferably Kikkoman Less Sodium)
- 4 tbsp maple syrup
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 3 cloves garlic, freshly minced
- 1 tbsp ginger, minced
- 1/4 tsp red pepper flakes
For the Rice and Sides:
- 3 cups rice (Nishiki medium grain preferred for sushi-style texture)
- 2 cups edamame, shelled
- 1 avocado, sliced
Instructions
- Prepare the Tofu: Drain the tofu well and press it to remove excess moisture for at least 10 minutes. Cut into bite-size cubes.
- Coat with Cornstarch: Toss the tofu cubes gently with cornstarch until evenly coated, which will help create a crispy exterior when cooked.
- Make the Sticky Sauce: In a bowl, whisk together soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, ginger, and red pepper flakes to form the flavorful sticky glaze.
- Cook the Rice: Rinse the rice under cold water until the water runs clear. Cook the 3 cups of rice according to package instructions to achieve a fluffy, sushi-style texture.
- Cook the Tofu: Heat a large non-stick skillet over medium heat. Add a small amount of oil if desired. Pan-fry the tofu cubes in batches, turning occasionally, until all sides are golden and crispy, about 15 minutes total.
- Add the Sticky Sauce: Reduce the heat to low, pour the sticky sauce over the tofu, and gently toss to coat. Cook for 2-3 minutes until the sauce thickens and clings to the tofu.
- Prepare the Edamame: While tofu cooks, steam or boil the edamame until tender, about 5 minutes. Drain well.
- Assemble the Dish: Serve the sticky crispy tofu over the cooked rice, alongside the edamame and slices of ripe avocado for a balanced and colorful meal.
Notes
- Pressing the tofu is essential to achieving a crispy texture; use a tofu press or weigh it down with a heavy object wrapped in paper towels.
- If you prefer, you can bake the tofu at 400°F (200°C) for 25-30 minutes to achieve crispiness instead of pan-frying.
- Adjust red pepper flakes to control the level of heat in the sauce.
- Leftover sticky tofu tastes great the next day and can be reheated in a skillet or microwave.
- This dish is naturally gluten-free if using gluten-free tamari instead of soy sauce.
