About Recipe

This sticky tofu stir-fry is filled with fresh vegetables, rice noodles and crispy pieces of sesame coated tofu, sure to convince even the toughest of tofu-resisters.

I say tofu-resisters because I used to be one of them. I haven’t always been a fan of tofu, in fact, until recently I couldn’t stand it. The wobbly texture didn’t appeal to me at all and let’s not get started on the fact that it had zero flavour. Most people would just leave it at that, but I kept seeing these delicious looking recipes with tofu everywhere and decided that there must be a way for me to make this taste good. After doing some research I realised that tofu came in different textures, so I wasn’t forced to persist with the wobbly kind, instead I opted for the extra firm version from The Tofoo Co.

After marinating it with my usual stir-fry staple sauces I decided to add cornflour and sesame seeds to give the tofu a nice and crispy texture when frying. I was pleasantly surprised when I tasted the result. This was nothing like the tasteless wobbly tofu I had come across in the past, it was sweet, sticky and perfectly crisp on the outside. And so, my new favourite, sticky tofu stir-fry was born.

I think the lesson here is to try food more than once, it may just be that it was poorly prepared and deserves a second (or in my case fourth) chance.

As an added bonus I also realised that you can use the extra firm tofu to turn this delicious halloumi tikka masala into a vegan version.

  • Serves2
  • Prep20m
  • Cook10m
  • Difficulty4/10


    Sticky Tofu

  • 280g extra firm tofu
  • 1 garlic clove, pressed or grated
  • 5cm fresh ginger, peeled and grated
  • 2 tbsp soy sauce
  • ½ tbsp ketjap manis
  • 2 tbsp sweet chili sauce

  • 2 tbsp cornflour for coating
  • 1 tbsp sesame seeds for coating
  • 1 tbsp vegetable or coconut oil for frying


  • 100g broccolini or regular broccoli, chopped into bite-size pieces
  • 1 pepper, chopped into bite-size pieces
  • 1 onion, sliced
  • 4 scallions (salad onion), finely chopped
  • 8 cherry tomatoes, halved
  • 2 garlic cloves, thinly sliced
  • 300g rice noodles
  • Handful of basil, shredded
  • 2 tbsp soy sauce
  • 2 tbsp sweet chili sauce

    To serve:

    Crushed peanuts or cashew nuts

    Fresh chili (if you like a bit of heat)


Drain any excess fluid from the tofu (this may require a technique called pressing, check the package of your tofu) and cut it into bite-size pieces, before placing them in a zip-lock bag. Add grated garlic, ginger, soy sauce, ketjap manis and sweet chili sauce. Close the bag and make sure that the tofu is evenly coated with marinade. Leave to marinate for 15 minutes or more, depending on how much time you have.

While your tofu is marinating, chop the vegetables for the stir-fry. Place them on a plate and get your wok or frying pan out.

Add two tablespoons of cornflour and one tablespoon of sesame seeds to the bag with tofu and ‘massage’ the outside of the bag with your hands to ensure the tofu is evenly coated. Heat up your frying pan and add about a tablespoon of oil to fry in. Cook the tofu until it’s crisp and golden on the outside.

In a separate, larger pan, heat up cooking oil and add garlic, onion, peppers, broccoli and cherry tomatoes. Cook on high heat for about 3 minutes, constantly stirring, before adding rice noodles, scallions, shredded basil, soy sauce and sweet chili sauce. Cook for another 3 minutes until the noodles are ready and add your sticky tofu to the stir-fry.

Serve with crushed nuts and some fresh chili for a bit of extra heat.