Delicious crispy sticky balsamic tofu - the addition you wish you had with every buddha bowl! Quick & easy to create with only a few simple ingredients. Enjoy!
If you are new to experimenting with tofu, also try this easy Sticky BBQ Tofu recipe, which is perfect for tofu newbies. And if you consider yourself a tofu connoisseur, you should definitely make this next-level Vegan Pork Belly that's made from tofu!
This recipe is:
- vegan
- gluten free
- super crunchy & crispy
- simple & easy to re-creating
- using simple ingredients
- fool-proof
- delicious
- more-ish
- addictive
- high in protein
- low carb
This recipe for Sticky Balsamic Tofu shows you how to create the perfect crunchy consistency for your tofu bites, deliciously drenched in a sweet & salty sauce with a slightly sour undertone.
I couldn't quite believe it myself - so many recipes on my blog and not a single one including tofu! And to be honest: that's quite an oddity. After all, I eat tofu on an almost daily basis, so it was clear that I had to change something about the lack of tofu related recipes on my blog.
Personally, I'm a self-diagnosed tofu addict. I simply love it's versatility as it allows me to get creative and invent the flavour by myself. Tofu can also have so many different textures depending on how you prepare it - and making crispy bites such as these sticky balsamic tofu bites has simply become one of my favourite ways to eat tofu in recent times.
Ingredients & Notes
Here's everything you need for this easy tofu recipe:
- Tofu - extra firm tofu is used as the main ingredient in this recipe. It's high in plant-based protein, low in calories and high in nutrients. Use extra firm tofu for best results. Soft and silken tofu will create the same results.
- Cornstarch - used to coat the tofu and make it crispy. Cornstarch is a fine powder made from corn that is commonly used as a thickening agent in cooking and baking.
- Toasted Sesame Oil - used for frying the tofu. Toasted sesame oil is made from toasted sesame seeds and has a rich, nutty flavor that is commonly used in Asian dishes.
- Tamari Soy Sauce - used for the sauce. Tamari is a type of soy sauce that is typically gluten-free and has a richer flavor than regular soy sauce.
- Garlic Powder - used for the sauce. Garlic powder is made from dehydrated garlic and has a milder flavor than fresh garlic.
- Balsamic Vinegar - used for the sauce. Balsamic vinegar is a dark, syrupy vinegar that is made from grapes and has a sweet and tangy flavor.
- Fruit Syrup or Maple Syrup - used for the sauce. Fruit syrup or maple syrup is added to the sauce to give it a sweet flavor.
- Black Pepper - used for the sauce. Black pepper is a common spice that is used to add flavor and heat to dishes.
- Cornstarch - used to thicken the sauce. Cornstarch is a fine powder made from corn that is commonly used as a thickening agent in cooking and baking.
Possible Substitutions
- Tofu - you can substitute it with tempeh or seitan
- Cornstarch - use potato starch or arrowroot powder to coat the tofu, and tapioca starch or rice flour to thicken the sauce
- Toasted Sesame Oil - use vegetable oil or olive oil
- Tamari Soy Sauce - swap for regular soy sauce or coconut aminos
- Maple Syrup - You can use agave nectar, or brown sugar instead
Equipment
- Frying pan
- Spatula
- Mixing bowl
- Measuring spoons
- Small jar with lid
Recipe Instructions (Step-by-Step)
How to create crispy tofu
Here's how you can make the perfect crispy tofu:
- Step 1 - Coat the tofu in corn flour.
- Step 2 - Heat up a frying pan with toasted sesame oil.
- Step 3 - Fry the tofu in the pan, flipping regularly until all sides are crispy.
- Step 4 - Combine all the sauce ingredients in a small jar with a lid and shake well.
- Step 5 - Pour the sauce into the pan with the crispy tofu and toss until coated.
- Step 6 - Remove the pan from the heat after 30-60 seconds and let the sauce thicken and caramelize.
Here are some additional tips for making crispy tofu:
- Press your tofu before coating it in corn flour. This removes excess water from the tofu and helps it crisp up better.
- Use a non-stick pan or a well-seasoned cast iron skillet to prevent the tofu from sticking to the pan.
- After frying the tofu, place it on a wire rack to cool and drain excess oil. This will help to keep the tofu crispy.
How to create Sticky Balsamic Sauce
- Step 1 - Combine all the sauce ingredients in a small jar with a lid.
- Step 2 - Mix the water and cornflour first before adding the rest of the sauce ingredients.
- Step 3 - Shake the jar well until all ingredients are combined.
- Step 4 - Once the tofu is crispy and golden all around, pour the sauce into the hot pan and turn off the stove.
- Step 5 - Gently toss the tofu bites in the sauce, ensuring they are coated evenly.
- Step 6 - Remove the pan from the hot stovetop after about 30-60 seconds.
- Step 7 - You will see the sauce thicken and caramelize, creating the wonderfully sticky and delicious part of this sticky balsamic tofu recipe.
For a thicker sauce, use more cornstarch. If you prefer a thinner sauce, use less cornstarch.
Storage
To store leftover tofu, place it in an airtight container in the refrigerator for up to 5 days. You can also freeze tofu for up to 3 months. To freeze, drain the tofu, wrap it tightly in plastic wrap or aluminum foil, and place it in a freezer-safe container. Thaw the tofu in the refrigerator before using it again.
Serving
This Sticky Balsamic Tofu recipe is a perfect addition to any nourishing 'Buddha' bowl, stir fry, or salad. You can also serve it as a main dish with rice or noodles. Garnish with sesame seeds or chopped green onions for an extra burst of flavor and color and dig in!
You might also enjoy these tofu recipes:
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Print
Sticky Balsamic Tofu
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 Minutes
- Yield: 2 portions 1x
- Category: Tofu
- Method: Pan fried
- Cuisine: Italian
- Diet: Vegan
Description
This recipe for Sticky Balsamic Tofu is a delicious and easy way to add plant-based protein to your meals. The crispy tofu bites are coated in a sweet and tangy, sticky sauce, making it a perfect addition to any meal.
Ingredients
-
- 6.3 oz extra firm tofu (roughly 180g)
- 2 tbsp cornstarch
- 2 tbsp toasted sesame oil
For the sticky balsamic sauce:
- 1 tbsp tamari soy sauce
- 1/2 tsp garlic powder
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1/4 tsp black pepper
- 1/2 tsp cornstarch
- 1 tbsp water
Instructions
- Gently break apart the tofu with your hands into bite-size chunks. Meanwhile, heat 2 tablespoons of toasted sesame oil in a medium-sized pan over medium-high heat.
- Add 2 tablespoons of cornstarch to a small bowl and toss the tofu chunks in it until lightly covered. The flour will stick to the moisture of the tofu.
- Transfer the tofu to the hot pan and pan-fry until crispy on all sides. Throughout the process, use chopsticks to flip the tofu.
- While the tofu is cooking, prepare the sauce by combining all sauce ingredients in a small jar.
- Once the tofu is crispy on all sides, gently pour the sauce over it (enjoy the sizzle!), reduce the heat to medium-low, and remove the pan from the heat after about 30-60 seconds.
- Garnish with sesame seeds and serve immediately. Enjoy!
Notes
- Use extra firm tofu for best results
- Press your tofu before coating it in corn flour to remove excess water and help it crisp up better
- Use cornstarch to coat the tofu and create a crispy crust
- Ensure your pan and oil are at a high temperature before adding the tofu to prevent it from becoming greasy and mushy
- Flip the tofu bites regularly to ensure they crisp up on all sides
- Use chopsticks to flip the tofu and avoid burnt edges
- Use toasted sesame oil for a nutty flavor, but feel free to use other flavorless cooking oil if preferred
- Combine all sauce ingredients in a small jar with a lid and shake well to blend
Keywords: tofu, how to cook tofu, crispy tofu recipe, how to make crispy tofu, sticky balsamic tofu, tofu sauce
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Deb
Is it corn flour or cornstarch, ingredient list says one thing and recipe says another thx
romylondonuk
Hi Deb! Thanks for pointing it out! I had a little google and found out that cornstarch is called cornflour in the UK (where I live), whilst cornflour in the US can mean a completely different product. What I've used in this recipe is called 'cornstarch' in the US - I've updated the wording throughout the recipe post, so it's less confusing for non-UK users. Thank you so much for pointing it out!