Easy and delicious crispy sticky tofu rice bowl, sprinkled with sesame seeds and served with fresh cucumber for a tasty and balanced meal!

Two bowls of sticky tofu with brown rice, served with diced cucumber, with a spoon an the bottom left.

Ingredients and Substitutions

For the Crispy Tofu:

Tofu: Use firm or extra-firm tofu so it holds its shape and crisps well.
Cornstarch: Helps to crisp up the tofu.
Garlic powder: Boost the flavor of the tofu!
Black pepper: Adds mild heat; chili (red pepper) flakes or white pepper work too.
Oil: Use any neutral oil.

For the Sauce:

Garlic cloves: Garlic paste or powder works in a pinch.
Soy sauce: Sub with tamari or coconut aminos for a gluten-free option.
Water: Thins the sauce.
Agave syrup: Maple syrup, brown sugar, or any other sweetener works well too.
Rice vinegar / Lime juice: Lemon juice or apple cider vinegar are good substitutes.
Cornstarch + water: Thickens the sauce into a glaze.

Ingredients for crispy tofu bowl, all are labelled on a beige background.

For the Garnish and Serving:

Sesame seeds: Add crunch and a nutty finish; optional.
Spring onion: Our classic Asian garnish.
Brown Rice and Cucumber: For a healthy and fresh pairing! Feel free to use other veggies such as broccoli, carrots, or other stir-fries.

Quick Video

Here’s a quick overview, making it even easier for you to make this crispy tofu bowl!

Step-by-step Instructions

Tear the tofu into bite-sized pieces and coat with cornstarch, garlic powder, black pepper, and oil.

Tearing the tofu (instead of cutting it) creates a variety in texture, taking this dish up a notch!

Air fry, bake, or pan-fry the tofu until golden and crispy:

Air fry at 190°C (375°F) for 15 mins (flip halfway if you like).
Oven bake at 210°C (410°F) for 20–25 mins.
Pan-fry on medium heat for 5–7 mins until golden.

In a small bowl, mix soy sauce, water, agave, and vinegar/lime juice.
In another bowl, stir cornstarch and water to make a slurry.

A bowl of torn tofu on a beige background.

Crisped up tofu after being cooked in an air fryer.

Sauté garlic, then add the sauce and let it simmer for 30-60 seconds. Stir in the slurry (while mixing the sauce to prevent clumping) and cook for 15–30 seconds until thickened.

Toss the crispy tofu in the sticky sauce. Coat well.

Garnish with sesame seeds and spring onion. Serve with some brown rice (or try this blue rice to add a bit of natural color into your meals) and cucumber, and enjoy your sticky sesame tofu bowl!

Close-up photo of crispy sticky tofu bowl, garnished with sesame seeds and scallion.

Top Tips

Tear, don’t cut. Tearing tofu gives it more surface area, so it crisps up better and holds onto more sauce!
If baking or air frying, don’t crowd the pan or tray. If the tofu is too close together, it will steam instead and you won’t get crispy results.
Stir the cornstarch slurry again right before pouring.
Cornstarch sinks fast. Give it a quick stir right before adding it to the pan.
Stir the sauce fast and constantly, when adding the slurry.
It thickens fast! Keep stirring to avoid lumps and get that glossy, smooth texture.

Serving Suggestions

Pair this with good old cooked brown rice, or with short-grained brown rice (sushi rice) for something different, but delicious!

These also go great with matcha, so choose whether you’d like some mango matcha latte, vanilla matcha latte, or a good old oat milk matcha latte to pair this with!

Two sticky sesame tofu bowls, served with brown rice and diced cucumber, with a pair of chopsticks on the bottom right.

Storage and Meal Prep Instructions

Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days. The tofu will lose its crispiness but it will still be delicious.

Reheat your crispy tofu bowl in a pan or air fry for the best texture. Microwaving would also work.

Meal Prep: Cook tofu and prep sauce separately. Reheat the tofu in an air fryer to crisp it up, before coating it with the cooked sauce.

FAQ

It helps, but it’s not required. Just pat it dry with a clean towel to remove excess moisture and it should be enough for this crispy tofu bowl.

It could still work, but it will give a different texture. Stick with firm or extra-firm tofu for a guaranteed result.

Yes, but the tofu won’t get as crispy. For oil-free, bake or air-fry the tofu and skip the oil when making the sticky tofu sauce.

Close-up view of a sticky tofu bowl, looking really yummy.

Looking for More Tasty Vegan Asian Recipes?

If you like this sticky tofu bowl, you would also like my Sticky Crumbled Tempeh recipe!

Or try either my Sticky Eggplant or Tofu Bulgogi recipes!