Say hello to your new favourite weeknight meal! Tofu baked to chewy perfection and then coated in a sticky maple soy sauce. Not convinced yet? This sticky tofu 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. Oh, and you only need 8 ingredients, most of which you likely have on hand already. How good is that?
This maple soy tofu is my plant-based take on honey soy chicken, which I’ve noticed is a really popular dish here in Australia. I had never heard of it before moving here, but it’s such a favourite that even honey soy chicken flavoured potato chips are everywhere.
I grew tired of missing out, and wanted to see for myself what the honey soy hype is all about. So, I came up with a recipe which is free of both honey and chicken, but definitely not lacking in flavour! And I am in love.
Just a warning, you may become slightly addicted to this sticky tofu. You may find yourself craving it all of the time. I know I do. Which is why this tofu has very quickly found its way into my go-to meal rotation. But hey, what’s so bad about that? It’s a great source of plant-based protein, calcium, and iron!
Try serving this sticky maple soy tofu over steamed jasmine or brown rice. Add some of your favourite greens, top it off with more spring onion, and you have a delicious and balanced meal! Tastes just as great heated up as leftovers the next day too!
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.
- 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
- Steamed Jasmine or brown rice
- Sautéed greens of choice (chinese broccoli, bok choy, spinach, etc.)
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.
While the tofu is baking, use a fork to whisk together all of the ingredients for the sauce, except for the spring onions.
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.
Did you enjoy this recipe? Comment, share it with your friends, and don’t forget to snap a picture for Instagram and tag #plantifuleating so I can see your creations!
Other tofu recipes you’ll love: Classic Tofu ‘Chicken’ Noodle Soup , Vegan Autumn Lasagna with Tofu Ricotta & Pumpkin Cashew Cream !