This quick and easy sticky tofu stir-fry is packed with flavor and perfect for a healthy and satisfying meal. Enjoy the tender tofu coated in a sweet and tangy sauce, along with colorful vegetables and crunchy sesame seeds.

Sticky Tofu Stir Fry

Prep Time: 3 minutes
Cook Time: 12 minutes
Servings: 4

Ingredients

1 block tofu extra firm, around 400g, cut into thin strips

1 tbsp oil

1 tbsp corn starch

1 tsp oil

1 onion diced

2 bell peppers sliced into thin pieces

1 tbsp sesame seeds

2 green onions chopped finely

3 tbsp ketchup reduced sugar

3 tbsp barbecue sauce

2 tbsp rice vinegar

1 tbsp garlic minced, or garlic powder

2 tbsp soy sauce use gluten-free alternative, if desired

1 tbsp dark soy sauce or use regular soy sauce

3 tbsp water more if needed

Instructions

1. If desired (for a firmer/meatier texture), press the tofu for 10-15 minutes to squeeze out the water, allowing the sauce to get absorbed better in the tofu. You can skip this step if you’re using firm tofu.
2. Cut tofu into thin strips (or any shape you desire for your stir-fry). You can use a knife or a vegetable peeler for very thin slices.
3. Add tofu in a mixing bowl and coat with 1 tbsp of oil. Sprinkle on cornstarch and toss until coated.
4. Air fry at 380 degrees F for 10-15 mins until slightly crispy on the outside.
5. Alternatively, you can pan-fry with a little bit of oil on each side (especially if you don’t have an air fryer).
6. Meanwhile, prepare your vegetables by dicing the onion, slicing bell peppers and chopping green onions.
7. Mix together the sauce ingredients in a bowl until well combined: Ketchup, Barbecue Sauce, Rice Vinegar, Garlic, Soy Sauce, Dark Soy Sauce and water.
8. In a large non-stick pan, heat 1 tsp oil on medium-high heat and add your onion and bell pepper. 
9. Cook for a couple of minutes until slightly softened.
10. Once tofu is done cooking, add tofu pieces in the pan along with the vegetables. 
11. Pour in the sauce and mix well to coat.
12. Top with sesame seeds and green onions. 
13. Serve right away with rice or keep in a tightly sealed container for up to 4-5 days in the fridge.