20-Minute Sticky Tofu - Quick, Easy and High Protein
Crispy tofu tossed in a quick sticky soy sauce, ready in about 20 minutes and easy to turn into a full bowl with rice and whatever veggies you have.
Ingredients
- 1 block Tofu cut into thick stripes
- 4 tbsp Corn Starch
Sauce
- 3 tbsp Soy Sauce
- 2 tbsp Sugar/Syrup
- 1 tbsp White Vinegar or rice vinegar
- 1 tbsp Corn Starch
- ¾ cup Water
Optional
- Radish, carrots, pepper, green beans...
Instructions
- Cut the tofu into thick sticks, roughly the thickness of your thumb.
- Salt the tofu sticks, then roll them in cornstarch until all sides are coated. Gently tap off any excess starch and place them on a plate.
- Heat a generous amount of oil in a pan over medium heat. Add the tofu sticks and fry patiently, turning them every 3–4 minutes so each side gets evenly golden and crispy. Don't turn the temperature too high.
- While the tofu is frying, dissolve 1 tablespoon of starch in 2 tablespoons of water until completely smooth. Add the remaining water, soy sauce, vinegar, and syrup or sugar, and mix well.
- Once the tofu is crispy, remove it from the pan and set it aside. At this point, you can fry some sliced vegetables in the same pan, or move straight on to making the sauce if you’re not adding any vegetables.
- Pour the sauce into the hot pan and let it bubble gently until it thickens. If it becomes too thick, add a splash of water and stir until you like the consistency. If it’s too thin, dissolve another teaspoon of starch in a little water and stir it in. You can adjust sweetness if needed, then add the tofu back to the pan and cover it in the warm sauce. Serve immediately.
