If you’re looking for the best sauce for tofu, this easy sticky tofu recipe can’t be beat! Crispy, pan-fried tofu is drenched in a sweet glaze made with pantry staples. Smashed cucumber salad, which soaks up sesame oil, soy sauce, red pepper flakes, and garlic while the tofu cooks, proves to be a perfect companion. This super flavorful vegan bowl will impress any omnivore!
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Lizzie’s Notes
Tired of boring tofu? Boy, do I have the meal for you! My family and I were blown away by the flavors in this sticky tofu recipe. It all started with my desire to make smashed cucumber salad. I’d read about the Sichuan technique a few years ago and learned how smashing cucumbers creates jagged surfaces. The splintered pieces allow salt to pull out the moisture and dressings to seep through the cracks much better than evenly sliced cukes. This results in a very flavorful dish!
Once I settled on the cucumbers, I wanted to make a complete meal with other Chinese-inspired ingredients. Sticky tofu is a tofu variation with a caramelized glaze that coats the crispy exterior while the interior remains soft, inspired by similar dishes found in Chinese-American takeout. It tastes sweet and salty (from soy sauce and brown sugar) with a touch of tang (from rice vinegar).
In my experience making this dish, gathering and measuring all of the ingredients before starting the process makes it go quicker and smoother. Although there are more ingredients and steps than I usually include, the end result is WELL worth it. Seriously, you’re going to love it! Be sure to leave a comment to let me know what you think.
Ingredients and Substitutions
- Tofu: I prefer using super firm tofu, since you don’t need to press it or drain excess water. If you can’t find super firm, use extra firm and refer to the first note in the recipe card.
- Cornstarch: You can sub arrowroot powder or tapioca starch.
- Sesame oil: You will use this to cook the crispy tofu and in the dressing for the salad. If you only have toasted sesame oil, use it just for the dressing and sub extra avocado oil for frying the tofu (since it can get bitter if overheated).
- Reduced sodium soy sauce: Sub coconut aminos or tamari if you need a gluten-free version.
- Rice vinegar: White wine vinegar will probably be the best substitute, but you can also try apple cider vinegar or lime juice.
- Light brown sugar: A sticky tofu glaze needs some sweetness! Use honey or maple syrup as subs.
- Garlic: Fresh garlic provides so much flavor to the tofu sauce and cucumber salad dressing. Sub garlic powder in a pinch (about 1 teaspoon in the glaze and ½ teaspoon in the dressing).
- Ground ginger: You can use fresh ginger (about 1 to 2 teaspoons) if desired, but I find it more convenient to use ground.
- Persian cucumbers: These are my favorite when making smashed cucumber salad, since they have small tender seeds. Sub English (aka hot house) cucumbers if needed.
- Kosher salt: Sub regular salt if you don’t have kosher. However, kosher salt works best for sweating vegetables since the larger granules stick to the surfaces much better. I love Diamond Crystal.
- Granulated sugar: Sub honey if desired, but it may contribute too much of a honey taste to the cucumbers. Cane sugar also works.
- Red pepper flakes: These provide some spicy heat that’s a great contrast to the sweet tofu.
- Sesame seeds and scallions for serving: Omit if you don’t have them.
- Rice or grain of choice for serving: I especially like this meal with jasmine rice.
Instructions
The full recipe card for the sticky tofu and smashed cucumber salad is at the bottom of the post. Scroll down to see it. Here’s a preview of the steps with photos to guide you in the kitchen.
Smash the cucumbers with something heavy! I like to use a rolling pin or a flat side of a sturdy chef’s knife. You can also use a heavy skillet or meat mallet. You want them to split open and splinter but not be totally smushed.
Cut the smashed cucumbers into bite-sized pieces on a diagonal.
Place the cucumbers in a colander over a bowl. Sprinkle generously with kosher salt. Let them sit while you prep the tofu.
Cut the tofu into 1-inch cubes.
Sprinkle cornstarch onto a large plate. Add the tofu cubes and carefully toss them with your hands until coated.
Warm avocado and sesame oils in a large skillet. Cook on all sides for a few minutes each until golden brown and crispy. I usually do 4 sides but you can do all 6 if you have the time.
While the tofu cooks, prepare the dressing for the cucumber salad. Place the cucumbers in a clean bowl (or drain the water in the bowl underneath the colander and put them back in it).
Pour the dressing over the cucumbers. Stir to coat.
Whisk together the ingredients for the glaze.
Pour the glaze into the skillet.
Cook for a few more minutes, stirring to coat the tofu, until thickened. It happens quickly.
Serve the tofu and cucumber salad over rice. Enjoy!
Serving Ideas
These bowls are perfect for dinner but also make a great lunch. Since they’re already a complete meal, you don’t have to add anything. However, shelled edamame is a delicious addition if you want to boost the protein. I recommend serving with sesame seeds and scallions. You can also double the sauce and drizzle it over the bowls if you like them extra saucy!
Serve with jasmine rice (my recommendation), brown rice, or quinoa. For a low-carb option, sub riced cauliflower. Stir fry noodles are also good.
Storage and Reheating
Keep leftovers in separate airtight containers in the fridge for up to 3 to 4 days. You can make all of the ingredients ahead of time as part of meal prep and then assemble bowls for lunch. Sticky tofu is delicious warm or cold. If you want to reheat it, transfer to a microwave safe bowl and cook in 30-second intervals on high until warm. For even better results, reheat in a skillet until warm and slightly crispy.
More Tofu Recipes
- Maple Tofu with Soy and Dijon
- Vegan Crispy Panko Tofu
- BBQ Marinated Tofu Sheet Pan Meal
- Peanut Coconut Milk Tofu and Bok Choy
- Vegetarian Cashew Stir Fry with Tofu
📖 Recipe
Sticky Tofu Bowl with Smashed Cucumbers
Ingredients
Sticky tofu
- 16 ounces super firm tofu - can sub extra firm (see notes)
- 3 tablespoons cornstarch
- 1 tablespoon avocado oil
- 1 tablespoon sesame oil
- ¼ cup reduced sodium soy sauce
- 2 tablespoons light brown sugar
- 2 cloves garlic - minced or pressed
- ½ teaspoon ground ginger
Cucumber salad
- 1 pound Persian cucumbers - usually 5 or 6; can sub 1 pound English cucumber
- ½ teaspoon kosher salt
- 2 tablespoons rice vinegar
- 2 teaspoons reduced sodium soy sauce
- 1 teaspoon granulated sugar
- ½ teaspoon sesame oil
- 1 clove garlic - minced
- ¼ to ½ teaspoon red pepper flakes
For serving
- 1.5 cups steamed jasmine rice - for serving
- 3 tablespoons white sesame seeds - for serving
- 1 scallion - green part thinly sliced on a bias, for serving
Instructions
- Prepare rice according to package directions. To save time, I sometimes use microwaveable bags of steamed jasmine rice (found in the frozen section at many stores).
- Before cooking the tofu, prep the cucumbers. Using a rolling pin, flat side of a chef’s knife, meat mallet (flat side), or heavy skillet, smash each one firmly until it splits open and cracks but is not smushed. Cut each splintered cucumber on an angle into 1-inch pieces.
- Transfer the smashed cucumber pieces to a colander placed over a large bowl. Sprinkle with the kosher salt and stir to coat. Let them sit for at least 15 minutes. However, if you have the time, they taste best if you let them sit for 30 to 60 minutes.
- Cut the tofu into 1-inch cubes.
- Sprinkle the cornstarch on a large plate. Transfer the tofu cubes to the plate and use your hands to move them around so they get lightly dusted. It doesn’t have to be perfect.
- Warm avocado and sesame oils in a large skillet over medium heat. A nonstick skillet is helpful, since tofu may stick. However, I've had luck with stainless steel skillets as long as I make sure the entire surface is coated with oil and it's hot before I add the pieces.
- Once the oil is hot, transfer the coated tofu cubes to the skillet. Cook for about 3 to 5 minutes on each side until lightly browned (all 6 sides if you want it as crispy as possible, but just 4 sides if you want to save time).
- While the tofu cooks, return to the cucumber salad. Drain the excess liquid from the bowl under the cucumbers (there might not be much). Put them back into it.
- Whisk together the cucumber salad dressing ingredients: rice vinegar, soy sauce, granulated sugar, toasted sesame oil, minced garlic, and red pepper flakes.
- Pour the dressing over the salad and toss to coat. Stir occasionally as you perform the rest of the steps.
- Once the tofu is done cooking, prepare the glaze. In a small bowl or measuring cup, whisk together the soy sauce, brown sugar, garlic, and ginger.
- Pour the sauce into the skillet with the tofu. Cook for another few minutes until the sauce thickens (it happens quickly), stirring to coat the tofu in it.
- Remove from heat. Serve the tofu with rice and smashed cucumber salad. Garnish with white sesame seeds and scallions.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Tofu notes: If you can’t find super firm tofu and are using extra firm instead, you may want to press it to release extra water. Put in a tofu press for 15 to 20 minutes. If you don’t have one, put the tofu slab on a large plate lined with paper towels and cover with another large plate. Put cookbooks on top to add weight similar to a press for 15 to 20 minutes.
- Storage: Make the components ahead of time for meal prep, or keep leftovers in separate airtight containers in the refrigerator for 3 to 4 days. Everything tastes delicious warm or cold. Reheat in the microwave in 30-second intervals on high, or for best results, reheat the tofu in a skillet until warm and slightly crispy.
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