A weeknight winner, this one-pan sticky tofu recipe is sweet, savory, and totally family-approved. It’s made with simple ingredients—extra-firm tofu, garlic, broccoli, and a sweet sticky glaze of soy sauce and maple syrup—and comes together in just 30 minutes with minimal cleanup.

If you’re a tofu lover (or trying to convert someone), this is one of the best recipes to start with. It’s got that nostalgic sticky sesame chicken energy, but fully vegan—and if you love that takeout-style flavor without the cost or the grease, this is your new favorite way to do tofu.

Why You’ll Love This Sticky Tofu

✔️ Ready in 30 minutes
✔️ Uses a single large skillet (less cleanup!)
✔️ Kid/teen-approved sweet and savory sauce
✔️ Easily made gluten-free with tamari
✔️ Stores well in an airtight container for meal prep
✔️ Customizable — try it with bok choy, mushrooms, or fairytale eggplant

A Word on Tofu Texture

The texture of the tofu is key. For best results, press your tofu first to remove excess moisture—a few paper towels and a heavy pan work in a pinch, or a tofu press if you’ve got one. You want the tofu dry so it crisps up well.

Cut into 1-inch cubes or triangles and fry in a non-stick pan or cast-iron skillet for that golden crust. The crispy coating plus the thick, glossy sauce = magic.

Let’s Talk Sauce

This sticky sesame sauce is made from pantry staples, no blender needed. Just whisk in a small bowl:

Low-sodium soy sauce or tamari for gluten-free
Pure maple syrup for sweetness and depth
Rice vinegar or lime juice for brightness
Cornstarch slurry to thicken
Take it to the next level: add garlic powder, fresh ginger, and a splash of sesame oil for even more depth of flavor

The sauce thickens in 2–3 minutes right in the pan and gets that beautiful golden brown gloss thanks to the maple.

Tips for the Crispiest Tofu

Press tofu for at least 15 minutes to remove excess liquid
Pan-fry in a single layer over medium-high heat
For extra crispiness, toss cubes in corn starch or potato starch
Or skip the pan and try the air fryer at 400ºF for 15 minutes
Let the tofu rest on a plate while you cook the veggies—this helps preserve the crispness

Ingredients

Extra-firm tofu: the best type for pan-frying
Maple syrup: use real maple, not pancake syrup
Cornstarch: helps the sauce cling + crisps the tofu
Avocado oil: or any neutral oil (like olive oil) for cooking
Rice vinegar: balances the sweetness in the sauce
Sesame oil + aromatics: takes the taste to the next level

Instructions (Full Recipe Below)

Press tofu using a tofu press or paper towels to remove excess water
Cut into cubes and pan-fry in a large skillet until golden on most sides
Remove tofu and sauté garlic + broccoli over medium heat
Whisk your sauce ingredients in a small bowl
Return tofu to the pan, add sauce, and stir for 2–3 minutes until thick
Add broccoli back in, top with sesame seeds, and serve hot

Notes + Substitutions

Use tamari sauce or gluten-free soy sauce to keep it gluten-free
Swap broccoli for any veggie you love—bok choy, shiitake mushrooms, or even fairytale eggplant
Add heat with red chilis, red pepper flakes, or sriracha
Make it low sugar: sub some of the maple with coconut sugar or a splash of tomato paste
Double the sauce if you’re serving with extra noodles or rice

This is also a great base recipe to riff on if you're experimenting with orange tofu, general tso’s chicken, or other sweet-savory glazes.

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dinner

asian

Yield: 4

Author: Corey Taylor