Sticky Tofu
If you’ve never fallen in love with tofu before, this just might be the recipe to change your mind. Sticky tofu is everything you didn’t know you were missing: crispy on the outside, tender on the inside, and coated in a glossy sauce that’s sweet, tangy, and just the right amount of spicy. It’s bold, balanced, and seriously addictive. I love serving it over a bed of hot, slightly crispy fried rice, where the sauce seeps in and creates the perfect bite every time. Whether you’re vegan, plant-curious, or just need a new takeout-style dinner, this one is a keeper. The tofu portion of the dish is only 3 Weight Watchers points. Be sure to follow for more Weight Watchers recipes!
Ingredients for Sticky Tofu
I’ll admit it. I may have a bit of a condiment collection situation happening in my fridge. So, if you don’t already have everything for this recipe, don’t worry! But once you pick up staples like hoisin, sriracha, soy sauce, and Thai sweet chili sauce, you’ll find yourself reaching for them way more often than you think. These sauces are flavor powerhouses and work in so many dishes: toss them with stir-fried veggies, use them to glaze salmon or chicken, mix into dipping sauces for dumplings or egg rolls, or drizzle over grain bowls and noodle salads. They’re the kind of ingredients that earn their spot on the fridge door.
What is the difference between silken and firm tofu?
Not all tofu is created equal. Choosing the right type can make or break a recipe. Silken tofu is super soft and almost custard-like, making it great for smoothies, dressings, or desserts, but not ideal for pan-frying. Soft tofu has a bit more structure but still breaks apart easily, so it’s best for soups or gentle steaming. Firm and extra firm tofu, however, are where it’s at for recipes like this sticky tofu. They hold their shape when cubed, crisp up beautifully in a skillet, and soak up sauces like little flavor sponges. For the best texture and golden brown crust, stick with firm or extra firm tofu for this dish. You won’t regret it.
Sticky Tofu
If you haven't given tofu a try, this is the recipe to make. It's crispy, tangy, sweet, a bit spicy and perfect over rice and veggies.
Ingredients
- 4 oz extra firm tofu, cubed
- 1 tsp rice vinegar
- 1 tsp hoisin sauce
- 1 tsp sugar-free apricot preserves
- 1 tsp sriracha (adjust to taste)
- 1 tsp reduced-sugar Thai sweet chili sauce
- 1 tbsp cornstarch (for coating)
- 1 tsp toasted sesame seeds
- Salt & pepper
- Avocado oil spray
Instructions
Prep the tofu: Pat the tofu dry with paper towels to remove excess moisture. Cut into bite-sized cubes.
Coat: In a ziplock bag, add 1 tablespoon cornstarch, sesame seeds, a pinch of salt and pepper. Add the tofu cubes, seal the bag, and gently shake to coat.
Cook the tofu: Heat a non-stick skillet over medium heat with avocado oil spray. Add tofu and cook on all sides until golden and crispy—this takes about 10 minutes. Remove from skillet and set aside.
Make the sauce: In a small bowl, whisk together the vinegar, hoisin, apricot preserves, sriracha, Thai sweet chili sauce, and an extra teaspoon of cornstarch until smooth.
Bring it together: Pour the sauce into the same skillet and cook for about 2 minutes, stirring often, until the sauce is bubbly and thickened. If it gets too thick, stir in a splash of water to loosen it up.
Finish: Return the tofu to the pan and gently toss to coat in the sticky sauce.
Serve: Spoon over fried rice or your favorite grain, and add a veggie side (like steamed broccoli, snow peas, or shredded cabbage) for a complete meal.
Notes
As of the date of this publication, the sticky tofu is 3 WW points. If you count calories or macros, 178 calories, 6 fat, 18 carbs, 2 fiber and 12 protein.
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog 16 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time. A decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers inspiration? Check out my chicken recipes!
