Sticky, yummy, savoury, and sweet, this sticky tofu is the ultimate protein-packed topping for rice, noodles, or veggies. Golden tofu cubes are coated in a glossy glaze of soy, mirin, and sake, giving you a dish that's simple, satisfying, and bursting with umami for your tummy.
This sticky tofu recipe takes just 10 minutes from start to finish, making it perfect for busy weeknights or when you want the joy without the fuss. Serve it with rice, miso soup, and pickles, or enjoy it as a light meal on its own. However you have it, this is one of those sticky tofu recipes you'll come back to again and again.
And the best part? This is the ideal sticky tofu for two, just enough to share with a friend (or keep all to yourself, no judgment!).
Serve it with steamed Japanese rice, miso soup, and ginger pickle for a complete meal, or enjoy it as a quick topping for noodles or veggies. Among sticky tofu recipes, this one's a keeper: fuss-free, flavor-packed, and endlessly versatile.
Jump to:
Ingredients
Serves 2 | Prep time 5 mins | Cooking time 5 mins
- Firm tofu
- Cornstarch
- Neutral oil (sunflower, vegetable, or canola)
- Soy sauce
- Sake
- Mirin
To garnish:
- Sushi ginger or pink pickled ginger
- Green onion
For quantities see recipe card
Recipe Steps at a Glance
Here's what we're going to do:
- Prep: Slice green onion, shred pickled ginger, cube tofu, and coat in cornstarch.
- Fry: Pan-fry tofu until golden on all sides.
- Glaze: Add soy, mirin, and sake - let it sizzle and soak in.
- Finish: Optionally sear for crispy edges.
- Serve: Garnish with green onion and ginger, then enjoy your sticky tofu for two.
For more detailed guidance please see below:
How to Make Sticky Tofu
Prep Your Garnish:
Wash the green onion and peel away any dull outer leaves. Slice into paper thin discs. Take the 4-5 pieces of pickled ginger from the jar, drain off any excess liquid, and shred into fine strips. Set both aside until ready to garnish.
Prep your tofu:
Take your tofu and pat dry. Then slice into 1-inch cubes. Start by cutting into thick slabs, stack, cut lengthways and then crossways to create neat cuboids.
Coat the tofu: Place the cubed tofu in a mixing bowl. Sprinkle over the cornstarch, then gently toss to coat. Use a wooden spoon or shake the bowl lightly to cover each piece evenly - you're looking for a thin, even layer that will crisp up beautifully in the pan.
Fry the tofu:
Heat the oil in a non-stick pan over medium-high heat. Add the coated tofu and fry until golden and crisp on all sides. Reduce the heat to medium, then pour in the mirin, sake, and soy sauce. Let it bubble and sizzle, stirring gently until the liquid reduces and clings to the tofu. Once the glaze has absorbed and the pan is nearly dry, your sticky tofu is ready.
Plate up:
Transfer the tofu to a shallow bowl or spoon it over steamed rice. Garnish with green onion discs and strips of pickled ginger for freshness and color. Grab your chopsticks and dig in!
Hint: Control the heat. Lower the temperature before adding the sauces - soy sauce in particular can burn easily, and you want a glossy glaze, not a bitter char.
Serving suggestions
Sticky tofu is such a team player. It slips right into all kinds of meals, from quick weeknight bowls to a bigger spread. I love serving it with a few simple side dishes and something delicious to drink. Here are a few of my favorites:
- Miso soup
- Pink pickled ginger
- Homemade onigiri or freshly steamed rice
- Yaki onigiri
- Kinpira gobo (5 minute burdock stir-fry)
- Japanese gin fizz
- Yuzu, mint and mango smoothie
Substitutions
- Soy sauce → Tamari (for a gluten-free or lower-sodium option).
- Sake → I've used dry sherry before when sake was not an option. This is a fine replacement.
- Mirin → Maple syrup, agave or just sugar is a fine replacement as long as you've got a bit of sake to help balance the sweetness of these ingredients.
- Cornstarch → Potato starch (both give a light, crispy coating).
- Neutral oil → Canola, peanut or grapeseed oil (any high-heat neutral oil works well).
Variations
- Spicy Sticky Tofu: Add a spoonful of chili paste, sriracha, or a drizzle of chili oil to the glaze for heat.
- Garlic & Ginger: Add these aromatics to the pan before the tofu for extra yum. Sauté finely minced garlic and ginger until fragrant, then continue with the recipe.
- Sesame Sticky Tofu: Finish with a sprinkle of toasted sesame seeds and a dash of sesame oil for nutty depth.
Equipment
- Small plate or bowl (for garnish prep)
- Sharp knife + cutting board
- Mixing bowl
- Non-stick frying pan or skillet
- Wooden spoon, tongs, or chopsticks (for turning the tofu)
Storage & Reheating
- Fridge: Store leftover sticky tofu in an airtight container for up to 3 days.
- Reheating: Warm gently in a non-stick pan over medium heat with a splash of water to loosen the glaze, or microwave in short bursts until heated through.
Sticky tofu is best enjoyed fresh, but if you do store it, reheating in a pan gives you the best texture.
FAQ
Sticky tofu is crispy tofu cubes coated in a glossy, savory-sweet glaze. This recipe uses soy sauce, mirin, and sake for a Japanese-inspired flavor.
It can be. Swap the soy sauce for tamari or coconut aminos, and double-check that your mirin and sake are certified gluten-free.
Store in an airtight container for up to 3 days. Reheat in a pan with a splash of water to revive the glaze.
It's perfect with steamed rice, miso soup, sesame greens, or as a topping for noodles and stir-fries.
Other popular recipes
Popular side dishes
📖 Recipe
Sticky Tofu: Easy 10-Minute Recipe
Equipment
- Sharp knife + cutting board
- Mixing bowl
- Non-stick frying pan or skillet
- Wooden spatula (for turning the tofu)
Ingredients
- 1 block firm tofu about 280 g / 10 oz
- ¼ cup cornstarch
- 2 tablespoon neutral oil sunflower or vegetable
- 2 tablespoon soy sauce
- 2 tablespoon sake
- 2 tablespoon mirin
To garnish:
- Sushi ginger or homemade pink pickled ginger
- 1 green onion
Instructions
- Prep garnish: Wash and slice the green onion into thin discs. Shred the pickled ginger and set aside.
- Prep tofu: Cut the tofu into 1 inch cubes and toss in cornstarch until evenly coated.
- Fry: Heat oil in a non-stick pan over medium-high. Fry tofu until golden on all sides.
- Glaze: Lower heat to medium. Add soy sauce, sake, and mirin. Let it bubble until the liquid reduces to a sticky glaze.
- Serve: Transfer tofu to a bowl or over rice. Garnish with green onion and pickled ginger. Enjoy!
Leave a Reply