Sweet & Spicy Sticky Tofu
5
Points®
Total time: 50 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This plant-based pantry recipe is so quick to throw together. The key to getting the tofu crispy is pressing it and drying it well with paper towels. We use arrowroot to coat the tofu but if you don’t have any, cornstarch is fine to use, too. For a slightly less sweet version of her sticky sauce, you can use light agave syrup instead of maple syrup.
Ingredients
Extra firm tofu
14 oz, drained
Arrowroot starch (flour)
3 Tbsp, divided
Tamari sauce
2 Tbsp, or soy sauce
Coconut aminos
2 Tbsp
Rice wine vinegar
2 Tbsp
Maple syrup
2 Tbsp
Toasted sesame oil
1 Tbsp
Sriracha hot sauce
1 Tbsp
Garlic clove
3 clove(s), minced
Scallions
3 medium, thinly sliced, white and green parts divided
Sesame seeds
½ Tbsp
Instructions
1
Line a sheet pan or plate with a few paper towels (or a clean kitchen towel) and place the tofu on top. Top the tofu with a few paper towels (or another kitchen towel), press down lightly, and place a heavy pan on top. Let stand for 20 minutes to help some water drain.
2
Preheat an air fryer, if necessary, to 400℉. Pat the tofu dry and then cut it into even bite-size cubes. Transfer the tofu cubes to a large bowl; sprinkle with 2 tbsp arrowroot and toss to coat. Arrange the cubes in a single layer in the air fryer basket. Air fry (in batches, if necessary), turning once, until crispy, 12 to 15 minutes.
3
Meanwhile, in the same large bowl, combine the tamari, coconut aminos, vinegar, syrup, oil, Sriracha, remaining 1 tbsp arrowroot, garlic, and white parts of the scallions.
4
Once the tofu is crispy, heat a medium pan over medium heat, and add the tamari mixture. Gently stir in the tofu, and cook, stirring, until the sauce thickens, 45 to 60 seconds (increasing the heat slightly, if necessary). Transfer the tofu to a serving plate and garnish with sesame seeds and green parts of the scallions.
5
Serving size: a rounded ¾ cup
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