This sticky tofu recipe is a delightful dish that combines crispy tofu with a flavorful sauce and fresh vegetables. It's perfect for a quick and satisfying meal. The tofu is coated in corn flour and fried until golden, then tossed in a savory sauce made with soy, garlic, sesame oil, oyster sauce, and kecap manis. Served with rice and garnished with sesame seeds and fresh chili, this dish is sure to impress. A great option...
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
tofu500g
corn flour1/4cup
peanut oil3tbsp
soy sauce1/4cup
garlic2clove
sesame oil1tbsp
oyster sauce2tbsp- kecap manis1tbsp
water1/4cup- corn flour1tbsp
onion1
piece of ginger2cm
broccolini1bundle
asparagus1bundle
capsicum1
rice to serve1
sesame seeds1
fresh chilli1
Want to keep this recipe for later? We can email it to you!
Nutrition (per serving)
Calories
265.0kcal (13.25%)
Protein
16.3g (32.5%)
Carbs
16.3g (5.91%)
Sugars
5.0g (10%)
Healthy Fat
15.1g
Unhealthy Fat
2.5g
% Daily Value based on a 2000 calorie diet
How to make Sticky Tofu
- Step 1
Combine tofu with corn flour in a bowl and toss to coat.
- Step 2
Heat 2 tablespoons of oil in a wok over high heat. Add tofu and cook for 8 minutes until golden brown. Transfer the tofu to a bowl and set aside.
- Step 3
Combine the soy sauce, garlic, sesame oil, oyster sauce, and kecap manis in a small bowl.
- Step 4
Heat the remaining oil in the wok. Sauté the onion and ginger for 1-2 minutes until aromatic, then add the vegetables and cook for 3-4 minutes. Stir in the sauce and mix everything well.
- Step 5
Combine the water and corn flour in a small bowl. Add to the wok and stir well.
- Step 6
Return the tofu to the wok, toss to coat in the sauce, and cook for another 2-3 minutes until the sauce thickens.
- Step 7
Serve with rice and garnish with sesame seeds and chilli.
Want to keep this recipe for later? We can email it to you!
Nutrition (per serving)
Nutrition (per serving)
Calories
265.0kcal (13.25%)
Protein
16.3g (32.5%)
Carbs
16.3g (5.91%)
Sugars
5.0g (10%)
Healthy Fat
15.1g
Unhealthy Fat
2.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the tofu is well-coated with corn flour for a crispy texture.
Cut the vegetables evenly to ensure they cook uniformly.
Adjust the amount of chili garnish based on your spice preference.
Use a high-quality wok for better heat distribution.
Serve immediately for the best flavor and texture.
FAQS
Can I use firm tofu for this recipe?
Yes, firm tofu works best as it holds its shape during cooking.
What can I substitute for oyster sauce?
You can use hoisin sauce or a vegetarian oyster sauce as a substitute.
Can I make this dish gluten-free?
Yes, use gluten-free soy sauce and oyster sauce to make it gluten-free.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I use other vegetables?
Yes, feel free to substitute or add vegetables like zucchini, mushrooms, or snap peas.
Joel Feren
(@joelferen)
I’m a Dietitian, recipe developer, and food lover who believes good nutrition should be simple, satisfying, and full of flavour. With a background in biomedical science and a passion for creating recipes that are both nourishing and delicious, I love showing that healthy eating doesn’t mean missing out. My goal is to inspire people to feel confident in the kitchen and enjoy the kind of food that brings people together.
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia