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Sticky Maple Soy Tofu

Sticky Maple Soy Tofu (v, gf)

Say hello to your new favourite weeknight meal! This sticky maple soy tofu is a plant-based take on honey soy chicken. Tofu baked to chewy perfection and then coated in a sticky maple soy sauce. Comes together in 40 minutes, with only 10 of those minutes being hands-on, making it an easy meal to whip up any day of the week.

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 3
Calories 267 kcal


Baked Tofu

  • 1 300g block extra firm tofu
  • 1 Tbsp sesame oil
  • 1 Tbsp cornflour/cornstarch

Sticky Maple Soy Sauce

  • 3 Tbsp maple syrup
  • 2 Tbsp soy sauce (use gluten-free soy sauce to make this recipe gluten-free)
  • 2 Tbsp water
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp cornflour/cornstarch
  • 3 Tbsp spring onions, sliced

For Serving

  • Steamed Jasmine or brown rice
  • Sautéed greens of choice (chinese broccoli, bok choy, spinach, etc.)


  1. Preheat oven to 220C/425F. Press excess moisture out of the tofu block using paper towel or a clean cloth. Cut tofu into bite-size cubes, and toss with sesame oil and cornflour until evenly coated. Spread onto parchment lined baking sheet and bake for 30 minutes, flipping the tofu over halfway through baking.

  2. While the tofu is baking, use a fork to whisk together all of the ingredients for the sauce, except for the spring onions.

  3. Add sauce to a large frying pan over medium heat. Add baked tofu and toss to evenly coat in the sauce. Continue gently tossing until sauce is thickened and sticky, about 5 minutes. Sprinkle on the sliced spring onion. Serve over a bed of rice with your favourite greens. Enjoy!


  • Nutritional information is approximate, and does not include rice or greens.