Crispy Sticky Tofu Bowls

A flavourful plant-based bowl featuring golden crispy tofu coated in a glossy, sweet, savoury sauce, served alongside a refreshing cucumber salad and warm jasmine rice. A satisfying and delicious alternative to takeout that comes together quickly for an easy weeknight meal.

20 mins

Total Time

4

Servings

Ingredients

Sticky Sauce
  • • 1 Tsp freshly minced garlic
  • • 1/4 Cup tamari or soy sauce
  • • 2 Tbsp brown sugar
  • • 1 Tbsp sesame oil
  • • 1 Tbsp cornflour (cornstarch)
  • • 1/4 Cup water
Cucumber Salad
  • • 2 Cucumbers, roughly chopped
  • • 1 Tsp freshly minced ginger
  • • 2 Tbsp rice vinegar
  • • 1 Tbsp soy sauce
  • • 1 Tbsp sesame oil
Crispy Tofu
  • • 500 G firm tofu, drained and cut into cubes
  • • 1/4 Cup cornflour (cornstarch), for coating
  • • 4 Tbsp olive oil
To Serve
  • • Steamed jasmine rice
  • • 1 Tsp sesame seeds
  • • 1 Spring onion (finely sliced)

Instructions

  1. Combine all cucumber salad ingredients in a medium bowl and set aside.
  2. Cut tofu into small cubes and dust each piece in cornflour.
  3. Heat olive oil in a large frying pan over medium–high heat and cook tofu for 6–8 minutes, turning, until golden and crisp. Transfer to a plate.
  4. Reduce heat to low and add garlic, tamari or soy sauce, brown sugar, and sesame oil. Cook, stirring, for 1 minute until slightly thickened.
  5. Mix cornflour and water in a small bowl. Add gradually to the pan to thicken the sauce to desired consistency.
  6. Return tofu to the pan and toss to coat, adding water if sauce becomes too thick.
  7. Divide rice and cucumber salad between bowls. Top with tofu, sesame seeds, and sliced spring onion.