Sweet and Sour Sticky Tofu is a delicious dish that brings together crispy tofu coated in a sticky, tangy sauce that’s both sweet and tart. The tofu gets perfectly golden on the outside and stays tender inside, making every bite a wonderful mix of textures. It’s a great way to enjoy tofu with a bold flavor that really pops.
I love making this dish when I want something quick but satisfying. The sauce is super simple to mix up with just a few ingredients like vinegar, sugar, and soy sauce, and it clings right to the tofu making everything irresistibly sticky. I’ve found that letting the tofu soak in the sauce just a bit before serving makes it even more flavorful, so I usually let it sit for a few minutes before digging in.
My favorite way to enjoy this sweet and sour sticky tofu is over steamed rice with some fresh veggies on the side, like broccoli or snap peas. It’s a crowd-pleaser that’s perfect for weeknight dinners and even impresses friends who don’t usually go for tofu. This dish always feels like a little treat and brightens up any meal with its lively flavors.
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu works best because it holds its shape when fried and absorbs sauce well. If you can’t find these, pressed regular tofu can work but be gentle when frying.
Cornstarch: This helps make the tofu crispy. You can swap it with arrowroot starch or potato starch if needed.
Rice vinegar: Gives the sauce a bright tang. If not on hand, white vinegar is a fine substitute but use a bit less because it’s stronger.
Brown sugar: Adds sweetness and depth. Maple syrup or coconut sugar work great as natural swaps.
Hoisin sauce: Optional but adds extra richness. You can leave it out or swap with a little more soy sauce if you prefer.
How Do You Get Crispy Tofu That Stays Tender Inside?
Pressing tofu is key to remove moisture so it crisps well. Use a tofu press or wrap tofu in a kitchen towel and weigh it down for 15-30 minutes.
- Cut tofu into cubes after pressing.
- Lightly coat tofu cubes in cornstarch; this creates a crispy crust when fried.
- Fry in medium-high heat with oil without crowding the pan to get golden, crispy sides on all pieces.
- Drain on paper towels to remove excess oil before adding to sauce.
Patience with pressing and frying makes a big difference in texture. The tofu stays tender inside but has a nice crunch outside, perfect for soaking up the sticky sauce.
Equipment You’ll Need
- Large skillet or wok – I recommend this to fry the tofu evenly and toss everything together easily.
- Tofu press or heavy object – helps remove moisture from the tofu for crispiness.
- Measuring cups and spoons – for accurate sauce ingredients. Handy and helps keep it simple.
- Whisk – to mix the sauce ingredients smoothly and prevent lumps.
- Rice cooker or pot – for steaming fluffy rice to serve with the dish.
- Slotted spoon or tongs – to handle crispy tofu without breaking it.
Flavor Variations & Add-Ins
- Swap tofu for chicken or shrimp for a different protein; they’ll absorb the sauce just as well.
- Add pineapple chunks or sliced carrots for natural sweetness and extra color.
- Include chili flakes or hot sauce if you like spicy food; it gives a nice heat kick.
- Finish with a splash of sesame oil or a sprinkle of chopped cilantro for more aromatic flavor.
Sweet and Sour Sticky Tofu
Ingredients You’ll Need:
For the Tofu and Veggies:
- 14 oz (400 g) firm or extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tbsp cornstarch
- 2 tbsp vegetable oil (for frying)
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 small onion, diced
- 3 green onions, sliced (for garnish)
- 1 tsp sesame seeds (for garnish)
- Lemon slices (optional, for garnish)
- 2 cups cooked jasmine or white rice (for serving)
For the Sweet and Sour Sauce:
- 1/3 cup ketchup
- 3 tbsp rice vinegar or white vinegar
- 3 tbsp brown sugar or maple syrup
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce (optional)
- 1/2 cup water
- 1 garlic clove, minced
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 15 minutes to cook, totaling around 30 minutes from start to finish. The pressing of the tofu can be done ahead of time or while you prepare other ingredients.
Step-by-Step Instructions:
1. Press and Prepare the Tofu:
Start by pressing the tofu to remove excess moisture. Use a tofu press or wrap the tofu in a clean kitchen towel and place a heavy object on top for 15 to 30 minutes. Once pressed, cut the tofu into 1-inch cubes. Toss these cubes gently in cornstarch until they are evenly coated. This helps to create a nice crispy crust when frying.
2. Fry the Tofu:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Carefully add tofu cubes in a single layer and fry them until golden brown and crispy on all sides. This usually takes about 3 to 4 minutes per side. Once cooked, transfer the tofu to a paper towel-lined plate to drain any extra oil.
3. Cook the Vegetables and Make the Sauce:
Using the same skillet, add a bit more oil if needed. Sauté the diced onion and sliced bell peppers until just tender, about 3 to 4 minutes. While the vegetables cook, whisk together the ketchup, vinegar, brown sugar or syrup, soy sauce, hoisin sauce (if using), water, garlic, and ginger in a bowl.
4. Combine Sauce and Thicken:
Pour the sauce mixture into the skillet with the sautéed veggies and bring it to a gentle simmer. Give the cornstarch slurry a quick stir, then slowly pour it into the simmering sauce, stirring constantly. The sauce will thicken and become sticky and glossy.
5. Toss Tofu with Sauce and Serve:
Add the crispy tofu back into the skillet and toss gently so the tofu and vegetables get evenly coated with the sticky sweet and sour sauce. Let it cook together for 1 to 2 minutes so the tofu can soak up some flavor and heat through.
6. Garnish and Enjoy:
Serve the sticky tofu mixture over steamed jasmine or white rice. Garnish with sliced green onions, sesame seeds, and optional lemon slices for a fresh twist. Dig in and enjoy your vibrant, tangy Sweet and Sour Sticky Tofu!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great because it becomes extra firm and absorbs flavors well. Just thaw it completely in the fridge or under cold running water, then press out any excess moisture before cooking.
How Can I Make This Dish Gluten-Free?
Simply use tamari or a gluten-free soy sauce instead of regular soy sauce. Also, check that your hoisin sauce is gluten-free or omit it to keep the recipe safe for gluten-sensitive diets.
Can I Bake the Tofu Instead of Frying?
Absolutely! Toss the tofu cubes in cornstarch and bake at 400°F (200°C) for 25-30 minutes, flipping halfway through until golden and crispy. Then proceed with the sauce as usual.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the sauce has thickened too much.