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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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