20-Minute Sticky Tofu

Steps

1. 1

   Cut the block of tofu into thick sticks, roughly the thickness of your thumb.

2. 2

   Salt the tofu sticks, then roll them in 4 tablespoons of cornstarch until all sides are thoroughly coated. Gently tap off any excess starch and place them on a plate.

3. 3

   Heat a generous amount of oil in a pan over medium heat. Add the tofu sticks and fry patiently, turning them every 3–4 minutes so each side gets evenly golden and crispy. Do not turn the temperature too high to avoid burning.

   Start 4-minute timer
4. 4

   While the tofu is frying, prepare the sauce slurry: dissolve 1 tablespoon of cornstarch in 2 tablespoons of the water until completely smooth.

5. 5

   Add the remaining water, soy sauce, vinegar, and syrup or sugar to the slurry and mix well until combined.

6. 6

   Once the tofu is crispy, remove it from the pan and set it aside on a plate.

7. 7

   Optional: In the same pan, fry your sliced vegetables (carrots, radishes, peppers, etc.) until tender-crisp. If not using vegetables, move straight to the next step.

8. 8

   Pour the sauce mixture into the hot pan and let it bubble gently until it thickens into a glaze. If it becomes too thick, add a splash of water; if too thin, stir in another teaspoon of starch dissolved in water.

9. 9

   Adjust the sweetness of the sauce to your preference, then add the crispy tofu back to the pan and toss to cover it in the warm sauce.

10. 10

    Serve immediately while the tofu is at its crispiest.