This deliciously savoury Sticky Tofu recipe is impressed by Erewhon’s fashionable vegan “Natural Asian Tofu Sticks.” With an ideal stability of savoury, candy, umami and tangy flavours, these Sticky Tofu sticks make a superb protein-packed appetizer or foremost dish when served with rice or noodles.

These Asian-inspired tofu sticks are so tasty and a fantastic budget-friendly various to Erewhon’s. For those who’re attempting to include extra plant-based meals into your routine, this can be a scrumptious solution to do it!

Recipe for Sticky Tofu

This Sticky Tofu recipe is tremendous satisfying – these tofu sticks are chewy on the within, barely agency and crispy on the surface, and coated in a flippantly sticky and flavourful sauce that’s the right stability of salty, candy, and mildly tangy. The inexperienced onions add a recent pop of color, a slight crunch, and recent flavour that enhances the sauce completely.

This recipe is so versatile. You’ll be able to serve these as an appetizer at your subsequent gathering (these may be unbelievable finger meals – simply be sure you serve with napkins as a result of it would get messy!), get pleasure from them with rice or noodles, or toss them on prime of a salad or a bowl for some further protein.

Be happy to additionally reduce these into smaller items, which can make them simpler to eat, and the sauce will be capable to coat the tofu higher, permitting it to be much more flavourful.

Associated Recipe: Air-Fryer Tofu No Oil

Why You’ll Love This Sticky Tofu

• 100% plant-based and vegan
• Price range-friendly
• Made with minimal, healthful components
• Excessive in fibre and protein
• Nice for meal prep

Components

• Further agency tofu
• Soy sauce, tamari or liquid aminos
• Rice vinegar
• Agave nectar or maple syrup
• Roasted sesame oil
• Garlic powder
• Chili flakes or paprika (or smoked paprika), non-obligatory
• Mustard powder (non-obligatory)
• Vegetable oil
• Cornstarch
• Sesame seeds
• Inexperienced onion (non-obligatory)

The recipe is vegan, nut-free, and may be made gluten-free.

To make this recipe gluten-free, use a gluten-free model of soy sauce, akin to tamari, liquid aminos, or coconut aminos

For those who don’t need this to be spicy, omit the chili flakes/paprika

For those who don’t have mustard powder, be at liberty to omit

Easy methods to Make Sticky Tofu

1. This half is non-obligatory: in case your extra-firm tofu isn’t fairly agency sufficient, press it for about 15-20 minutes to take away extra moisture. I used a tofu press, however you can too wrap the tofu in paper towels and place one thing heavy on prime.

2. Slice the tofu block into thick sticks, roughly 1/2 inch huge and 2-3 inches lengthy; or if you happen to favor, reduce them into smaller cubes, if you happen to don’t need them in a stick form.

3. Let’s put together the marinade. In a small mixing bowl or container, mix soy sauce, rice vinegar, agave nectar (or maple syrup), garlic powder, chili flakes, paprika, mustard powder, and water. Combine nicely.

4. Place the tofu sticks within the marinade and allow them to soak for no less than half-hour. For much more flavour, marinate in a single day within the fridge.

5. In the meantime, warmth 1 tbsp of vegetable oil in a pan over medium-high warmth. As soon as scorching, rigorously add the marinated tofu sticks (be cautious as they could splatter).

6. Pan-fry for about 2 minutes per aspect, flipping often till all sides are properly browned and barely caramelized. Set tofu apart.

7. In a small bowl, create a cornstarch slurry by mixing 1 tsp of cornstarch with round 1 tbsp of water.

8. Pour the remaining marinade into the identical pan and warmth it. Add the cornstarch slurry to the pan and stir continuously till the sauce thickens.

9. Toss the tofu sticks again within the pan with the sauce, gently toss till nicely coated.

10. Switch to a serving plate and garnish with the sliced inexperienced onions.

• Small Mixing Bowl

• Measuring Spoons

• Knife & Slicing Board

• Cooking pan

• Container for marinating

• 1 block Further agency tofu
• 1/4 cup Soy sauce tamari or liquid aminos
• 3 tbsp Rice vinegar
• 1 tbsp Roasted sesame oil
• 1 tsp Garlic powder
• 1 tsp Chili flakes
• 1/2 tsp Mustard powder non-obligatory
• 1 tsp Chili flakes or paprika (or smoked paprika) non-obligatory
• 2 tbsp water
• 1 tbsp vegetable oil
• 1 tsp cornstarch + 1 tbsp water
• 1 tsp Sesame seeds
• 1 inexperienced onion sliced diagonally, thinly (non-obligatory)

• This half is non-obligatory: in case your extra-firm tofu is not fairly agency sufficient, press it for about 15-20 minutes to take away extra moisture. I used a tofu press, however you can too wrap the tofu in paper towels and place one thing heavy on prime.

• Slice the tofu block into thick sticks, roughly 1/2 inch huge and 2-3 inches lengthy; or if you happen to favor, reduce them into smaller cubes, if you happen to don’t need them in a stick form.

• Let’s put together the marinade. In a small mixing bowl or container, mix soy sauce, rice vinegar, agave nectar (or maple syrup), garlic powder, chili flakes, paprika, mustard powder, and water. Combine nicely.

• Place the tofu sticks within the marinade and allow them to soak for no less than half-hour. For much more flavour, marinate in a single day within the fridge.

• In the meantime, warmth 1 tbsp of vegetable oil in a pan over medium-high warmth. As soon as scorching, rigorously add the marinated tofu sticks (be cautious as they could splatter).

• Pan-fry for about 2 minutes per aspect, flipping often till all sides are properly browned and barely caramelized. Set tofu apart.

• In a small bowl, create a cornstarch slurry by mixing 1 tsp of cornstarch with round 1 tbsp water.

• Pour the remaining marinade into the identical pan and warmth it up. Add the cornstarch slurry to the pan and stir continuously till sauce thickens.

• Toss the tofu sticks again within the pan with the sauce, gently toss till nicely coated.

• Switch to a serving plate and garnish with the sliced inexperienced onions.

Energy: 92kcal | Carbohydrates: 3g | Protein: 6g | Fats: 6g | Saturated Fats: 1g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 2g | Trans Fats: 0.01g | Sodium: 594mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 0.4mg | Calcium: 31mg | Iron: 1mg

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