Skip the take-out and try this incredible Sweet & Spicy Sticky Tofu. Ginger, garlic, sriracha, rice vinegar, soy sauce, and maple syrup are cooked until thick and sticky. Toss the tofu in this delicious glossy sauce until completely coated, and serve the tofu over rice or crispy lettuce. Garnish with sliced green onion and toasted sesame seeds.
- 1 package of extra firm tofu
- 4 tablespoons vegetable oil
- 1/ 3 cup corn starch
- Green Onion, sliced, to garnish
- Toasted sesame seeds
- 4 tablespoons soy sauce
- 4 tablespoons pure maple syrup
- 1 tablespoon sriracha
- 2 teaspoons toasted sesame oil
- 2 tablespoons rice vinegar
- 2 teaspoons fresh ginger, grated
- 3 cloves garlic, minced
- Corn starch slurry
Combine all ingredient for the sauce (except the corn starch slurry) in a bowl and mix well. Set aside for later. The corn starch slurry will be added near the end.
Remove tofu from packaging and gently squeeze to drain any excess liquid. Break into 1-1.5inch chunks.
Add corn starch to a bowl, then generously coat tofu in corn starch by rolling each piece in the bowl until fully coated.
Heat oil on medium in a non-stick pan or wok, and once oil is hot, add tofu and fry until golden and crispy, about 7-10 minutes each side, turning occasionally so that all sides are crispy.
Mix the corn starch slurry and add to sauce, stirring everything together.
Once tofu is cooked and crispy, remove from pan and dispose of the oil. Return the pan to the stove and pour in the sauce.
Heat the sauce on medium until it starts to bubble and thicken. Add tofu to the sauce and stir well until all pieces are evenly coated in the sauce.
Serve on rice or a bed of lettuce and garnish with sliced green onion and toasted sesame seeds.