Sweet and Sour Sticky Tofu is a wonderful dish that pairs crispy, golden tofu with a tangy, sticky sauce that clings to every bite. The balance of sweet and sour flavors makes this meal lively and fun to eat, while the tofu gives it a great texture that’s both soft inside and delightfully firm outside.
I love making this recipe when I want something flavorful but easy to prepare. The sauce comes together quickly with simple ingredients, and I always enjoy stirring it over the tofu until everything gets glazed beautifully. It’s the kind of dish that feels special but doesn’t take all day to make, which is perfect for busy weeknights.
My favorite way to serve this dish is over fluffy white rice or noodles, so all that sticky sauce can soak in. I’ve found that adding some steamed veggies on the side makes it even better, giving a nice contrast to the richness of the tofu. It’s a meal that always gets people asking for seconds, and I’m pretty sure that’s because the sauce tastes like a little hug on a plate.
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu works best to hold its shape and crisp up nicely. If you can, press your tofu to remove extra water—that’s key for getting it crispy. No tofu? Try tempeh for a nuttier flavor and similar texture.
Cornstarch: This coats the tofu and gives it that crunchy outside. You can swap with arrowroot powder or potato starch if you prefer.
Soy Sauce: It adds salt and umami to the sauce. For gluten-free, use tamari instead. If you want less salt, opt for a low-sodium version.
Rice Vinegar: It brings the sour kick. Apple cider vinegar can work but is stronger, so use less. Avoid white vinegar, as it’s too harsh here.
Sweeteners: Brown sugar or maple syrup creates the sweet balance. Honey is a fine substitute if you’re not vegan.
Garlic & Ginger: Fresh is best for vibrant flavor. Powder can work in a pinch but won’t be as bright.
How Do You Get Crispy Tofu That Stays Crunchy in Sticky Sauce?
Getting tofu crispy and having it hold up in sauce takes some care. Here’s what helps:
- Press the tofu: Remove excess moisture by pressing the block wrapped in towels. This helps the tofu crisp rather than steam.
- Coat well: Toss tofu cubes in cornstarch so every side is covered. This forms a light crust once fried.
- Fry carefully: Use enough oil and heat the pan medium-high. Cook tofu cubes in one layer, without overcrowding. Turn gently so all sides brown evenly.
- Add sauce last: Once tofu is crispy, remove it before making the sauce. Then toss tofu back in warm, thickened sauce off-heat or just gently on low so tofu stays crisp longer.
Following these tips gives you tofu with that lovely crunchy shell and a sticky coating that clings without making it soggy. It’s worth the little extra patience!
Equipment You’ll Need
- Large non-stick skillet or wok – I like it because it heats evenly and helps get the tofu crispy.
- Kitchen towels or paper towels – for pressing out excess water from the tofu.
- Spatula or tongs – to flip and toss the tofu easily without breaking it.
- Small bowl – to mix the cornstarch slurry and hold the sauce ingredients.
- Measuring spoons and cups – for accurate ingredient amounts.
- Serving plates or bowls – for presenting your meal beautifully.
Flavor Variations & Add-Ins
- Swap the tofu for tempeh or chicken strips for a different protein.
- Mix in pineapple chunks or bell peppers in the sauce for extra sweetness and color.
- Use honey instead of brown sugar for a richer sweetness.
- Spice it up with crushed red pepper flakes or Sriracha for heat.
Sweet and Sour Sticky Tofu
Ingredients You’ll Need:
For the Tofu and Rice:
- 1 block (14 oz) firm or extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil (for frying)
- 1 cup cooked white rice
For the Sweet and Sour Sauce:
- 1/4 cup soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons brown sugar or maple syrup
- 1 tablespoon ketchup
- 1 tablespoon hoisin sauce (optional, for depth)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
For Garnishing:
- 2 green onions, thinly sliced
- Fresh cilantro leaves
- 1 small red chili, sliced (optional, for heat)
- 1 tablespoon sesame seeds
- Lime wedges
Time Needed
About 30 minutes total — 10 to press and prep the tofu, 15 minutes to cook the tofu and prepare the sauce, and a few minutes to garnish and serve.
Step-by-Step Instructions:
1. Press and Prepare the Tofu:
Remove excess water from the tofu by placing it between paper towels or a clean kitchen towel and pressing gently for 10-15 minutes. Once pressed, cut the tofu into 1-inch cubes.
2. Coat and Fry the Tofu:
Put the tofu cubes in a bowl and toss with cornstarch until evenly coated. Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat. Add tofu cubes in a single layer and fry until golden brown and crispy, about 3-4 minutes per side. Remove the tofu from the pan and set aside.
3. Make the Sweet and Sour Sauce:
Lower the heat to medium, then add the minced garlic and grated ginger to the same pan. Sauté for about 30 seconds until fragrant. Add the soy sauce, rice vinegar, brown sugar (or maple syrup), ketchup, and hoisin sauce if using. Stir and bring the sauce to a simmer.
4. Thicken the Sauce:
Stir the cornstarch slurry into the sauce, cooking for 1-2 minutes until it thickens and becomes sticky.
5. Combine Tofu and Sauce:
Return the fried tofu to the pan, gently tossing to coat each piece well with the sticky sweet and sour sauce.
6. Serve and Garnish:
Serve the sticky tofu over cooked white rice. Garnish with sliced green onions, fresh cilantro, red chili slices (if desired), sesame seeds, and lime wedges. Squeeze fresh lime juice on top before eating for a zesty finish.
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great because it becomes firmer and chewier after thawing. Just thaw it completely in the fridge or in cold water, then squeeze out the excess moisture before pressing and frying.
How Can I Make This Recipe Gluten-Free?
Simply swap regular soy sauce for tamari or a gluten-free soy sauce alternative. Also, double-check that your hoisin sauce is gluten-free or omit it to keep the dish safe.
Can I Bake the Tofu Instead of Frying?
Absolutely! Toss the tofu cubes with cornstarch and a little oil, then bake in a preheated oven at 400°F (200°C) for 25-30 minutes, flipping halfway, until crispy. Then toss with the sauce as usual.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave to keep the tofu from getting too soggy.
