This sticky lemon ginger tofu (vegan) will be your new tofu obsession. The tofu is crispy and covered in a delicious sauce.
Why you'll love this recipe
It is easy to make.
It's made with healthier ingredients and is packed with vitamin C.
The recipe is plant based, gluten free and dairy free.
The tofu is crispy and the sauce is to die for.
The dish rivals your favorite takeout.
Instructions
Toss your tofu with starch, oil, soy sauce and spices and bake for 30 minutes.
Mix together your sauce and simmer until thick.
Mix together sauce with tofu and dig in!
Ingredients
Tofu
- tofu
- oil
- soy sauce
- arrowroot starch
- nutritional yeast
- salt/pepper
- garlic powder
Sauce
- water
- soy sauce
- maple syrup
- lemon
- ginger
- mustard
- garlic powder
- arrowroot starch or corn starch: this is key for making the sticky sauce
- salt/pepper
Storage instructions
Store the extra tofu in a sealed container in your fridge for up to 3 days.
Equipment
You just need your sheet pan and an oven for this recipe.
Recipe FAQS
Can I make this in an air fryer?
Yes, air fry the tofu at 400 degrees for 12-15 minutes.
What should I pair with this tofu?
The tofu goes great with any veggie. I recommend brussels sprouts or broccoli!
Can I use soft tofu for this recipe?
No, it is very important that you use very firm tofu for this recipe, otherwise it will not crisp up.
Substitutions
- Maple syrup - can be subbed with honey
- Arrow root starch - can be subbed with corn starch
Other tofu recipes to try
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PrintSticky Lemon Ginger Tofu (vegan)
This Sticky Lemon Ginger Tofu (vegan) is a delicious way to eat tofu.
- Prep Time: 5
- Cook Time: 35
- Total Time: 40 minutes
- Yield: 2 1x
- Category: dinner
- Method: oven
- Cuisine: asian fusion
Ingredients
Tofu
- 1 block extra firm tofu - pressed* and cubed
- 1 tablespoon arrowroot starch
- 1 tablespoon nutritional yeast
- 1 tablespoon avocado oil (sub oil of choice)
- ½ tablespoon soy sauce
- salt/pepper to taste
- ½ teaspoon garlic powder
Sauce
- 3 tablespoons water
- 2-3 tablespoons soy sauce (adjust to your saltiness preference)
- 1 tablespoon maple syrup
- juice from 1 large lemon
- ½ teaspoon grated ginger
- ½ teaspoon mustard
- ½ teaspoon garlic powder
- 1 tablespoon arrowroot starch or cornstarch
- salt/pepper to taste (you will need little to no salt because of the soy sauce)
Instructions
- Preheat oven to 425 degrees.
- Add tofu to a bowl and toss with starch and all other tofu ingredients until tofu is fully coated. Add tofu to a sheet pan lined with parchment paper. Bake for 30-35 minutes.
- To make your sauce add all sauce ingredients to a bowl and mix until combined. Transfer sauce to a sauce pan over medium heat. Whisk until sauce has thickened, this will take about 2 minutes.
- Toss tofu with sauce and serve with your favorite toppings and sides. I went with quinoa and brussels sprouts.
Notes
*To press my tofu I simply wrap the tofu in a paper towel and push out some of the water.
Keywords: sticky tofu, vegan sticky tofu, Sticky Lemon Ginger Tofu (vegan)
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