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Easy & Crispy Sticky Tofu Bowl

Crispy sticky tofu bowl, garnished with sesame and scallion, taken close-up.
Easy and delicious crispy sticky tofu rice bowl, sprinkled with sesame seeds and served with fresh cucumber for a tasty and balanced meal.
Jem @ The Fruity Jem
Cook Time 30 minutes
Total Time 30 minutes
Serving Size 3 servings

Ingredients

For the Crispy Tofu:

  • 1 block tofu 450 grams, drained
  • 3 Tablespoons cornstarch
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1.5 Tablespoons oil

For the Sauce:

  • 2 cloves garlic minced
  • 3 Tablespoons soy sauce
  • 3 Tablespoons water
  • 2 Tablespoons agave syrup or any other liquid sweetener
  • 1 Tablespoon rice vinegar or sub with lime juice
  • 1 Tablespoon corn starch + 1 Tablespoon water mixed (for your cornstarch slurry)

For Garnish/Serving:

  • 2 teaspoons sesame seeds
  • 1 spring onion chopped
  • 1 cucumber sliced or diced (optional, sub with other vegetables of choice)
  • cooked brown rice for serving

Instructions

  • Prep the tofu: Tear the tofu into bite-sized chunks. In a bowl, use a fork/whisk to mix the cornstarch, garlic powder, black pepper, and oil evenly. Toss the tofu until it’s evenly coated.
    1 block tofu, 3 Tablespoons cornstarch, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1.5 Tablespoons oil
  • Crisp up the tofu using either of the methods below:
    -Air fryer: 190°C (375°F) for 15 minutes. Flip halfway if you want crispy tofu on all sides, but you don't have to necessarily flip them.
    -Oven: Bake at 210°C (410°F) for 20–25 mins, optionally flipping halfway.
    -Pan-fry: Heat oil in a non-stick pan and cook tofu on medium heat until golden on all sides, about 5-7 minutes.
  • Prepare the sauce: Mince the garlic. In a small bowl, mix soy sauce, water, agave syrup, and rice vinegar/lime juice.
    2 cloves garlic, 3 Tablespoons soy sauce, 3 Tablespoons water, 2 Tablespoons agave syrup, 1 Tablespoon rice vinegar
  • Prepare your cornstarch slurry: In a separate bowl, stir together the cornstarch and 1 Tablespoon water (this is your cornstarch slurry).
    1 Tablespoon corn starch + 1 Tablespoon water
  • Cook the sauce: On medium heat, sauté the garlic in a large pan with a bit of cooking oil until golden brown, for about 1-2 minutes. Pour in the sauce mix and let it simmer for 30-60 seconds. Then stir in the slurry, while stirring the sauce at the same time. Keep stirring until it thickens (stir fast and often to prevent clumps!). Turn off the heat after about 15-30 seconds.
  • Coat the tofu: Add the cooked crispy tofu to the pan and toss to coat it in your sauce.
  • Garnish & enjoy: Sprinkle with sesame seeds and chopped spring onion. Enjoy!
    2 teaspoons sesame seeds, 1 spring onion

Notes

Nutrition

Calories: 406kcalCarbohydrates: 52gProtein: 17gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.03gSodium: 1018mgPotassium: 294mgFiber: 4gSugar: 12gCalcium: 215mgIron: 3mg

Nutrition information is automatically calculated and should only be used as an estimate.