Sweet and Sticky Tofu Stir Fry

4 Apr


Tofu is something I have always been very curious about. So the other day when I was in the health food store and saw a box of it, I finally bit the bullet and just bought it. I figured now that I have it I have to use it, right? So I went searching for a recipe that would be playing it safe. This one was highly recommended as a beginner tofu recipe and I must admit it did sound super delicious. And I am glad to report that it indeed is super delicious. The tofu has a very mild taste and the sauce is so good. It is sweet and sticky and utterly out of this world. Even if you are not a fan of tofu or you just have no desire to try it then make this sauce instead with chicken or mixed vegetables. It tastes just like it’s from the best Chinese restaurant ever. And making a double batch will never go to waste either!


Sweet and Sticky Tofu Stir Fry (Serves 2)

170g firm tofu

1 egg

1/3 cup + 1 heaped tsp cornflour

rapeseed oil

2 spring onions, sliced thinly on the diagonal

1 inch piece ginger, peeled and finely grated

2 garlic cloves, minced

1/3 cup vegetable stock

2tbsp granulated sugar

1 1/2tbsp soy sauce

1/2tbsp rice wine/sherry, optional

1/2tsp chilli powder, or to taste

  • Slice the tofu into large squares. Beat the egg lightly then dip the tofu squares in it briefly. Place on a clean plate and sprinkle with the 1/3 cup cornflour and toss until it is all coated. 
  • Heat 1tbsp rapeseed oil in a large pan and fry the tofu until crisp and golden brown. Transfer to a plate lined with kitchen paper and set aside.
  • Add an extra tbsp of rapeseed oil and fry the spring onions, ginger and garlic for 1-2mins. Pour in the soy sauce, sugar, soy sauce, vinegar and sherry. Sprinkle the chilli powder in to taste and mix to combine.
  • Mix 1tbsp water with the tsp cornflour in a small cup to make a paste, pour into the frying pan with the rest of the sauce and mix well. Cook for 1-2mins until the sauce starts to bubble.
  • Add the tofu back into the pan and mix gently until all the tofu is generously coated with the sauce.
  • Serve immediately with rice, couscous and steamed greens.


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