Sticky Vegan Sesame Ginger Tofu
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • ½ Block extra firm tofu
  • 1 Tbsp oil for frying
  • 1 clove of garlic
  • ~ 1inch piece of fresh ginger
  • 1 Tbsp Sesame Oil
  • ¼ cup Tamari (or soy sauce)
  • 1 tsp chili paste (sub siracha)
  • 1 Tbsp Rice Vinegar
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Sesame Seeds
  • 1 tsp tapioca starch + 1 tsp water (sub arrowroot or corn starch)
  • To serve: Rice or noodles, green onion, stir-fried vegetables
  1. First, press your tofu by wrapping it in a paper towel or clean kitchen towel and placing a heavy object over it. Press until the towel is soaked through and tofu is dry (15 - 30 mins is good).
  2. Chop tofu into cubes. Heat oil in a pan over high heat. Add tofu cubes (you should hear a sizzle).
  3. Next add some salt to the tofu, this helps drain out excess water. Fry tofu on 1 side until brown and crispy - 7-10 minutes and flip! Fry until crispy on all sides!
  4. While the tofu frys, make your sauce. This is also a good time to cook any rice, noodles, or vegetables you are serving with!
  5. Use a Microplane or garlic press to mince your garlic and ginger. In a small saucepan, mix the remainder of ingredients (Garlic through to sesame seeds).
  6. Next, mix your tapioca starch (or whichever starch) with water. It will look like white cloudy water, but this is what makes the sauce thick and sticky! Add to the sauce, stir and let it simmer until thick.
  7. Once the tofu is baked add to the sauce and coat.
  8. Serve with rice/noodles, green onion, and extra sesame seeds!
Recipe by Plentyfull Vegan at