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Sticky tofu with sweet ginger hoisin sauce

Sticky tofu with sweet ginger hoisin sauce


  • 1 block of firm or extra firm tofu, 
  • 5 + 1 tablespoon tapioca starch/flour, option to use cornstarch
  • 2 tablespoon olive oil 
  • 1 teaspoon sesame oil 
  • 1 tablespoon garlic, minced 
  • 1 teaspoon ginger, minced 
  • ½ cup onion, chopped
  • ½ cup bell pepper, chopped 
  • 2 teaspoon chili flakes  
  • ½ teaspoon smoked paprika
  • ¼ cup water 
  • 4 tablespoon hoisin sauce
  • 2 tablespoon soy sauce
  • 2 tablespoon maple syrup, option to use any other syrup or  brown sugar
  • Salt & pepper
  • Sesame seeds, for garnishing, optional


  • In a small bowl, mix 5 tablespoons of tapioca starch, a generous amount of salt, pepper, and ½ teaspoon of smoked paprika. Set aside.
  • Press out all the water from the tofu using paper towels. Cubed the tofu block into 1-inch pieces. 
  • Heat 2 tablespoons of olive oil in medium heat, in a medium-size nonstick pan.
  • Coat each tofu cube generously in the prepared tapioca starch mixture. Make sure to coat all sides. 
  • Add all the coated tofu cubes into the heated oil.
  • Fry for about 6-8 minutes or until golden color, flip and fry again for 6-8 minutes or until crispy and golden. 
  • Remove and set aside. 
  • Meanwhile, prepare the sauce in a small bowl by mixing hoisin sauce, soy sauce, maple syrup.
  • In another bowl mix in 1 tablespoon tapioca starch and ¼ cup water. 
  • In the same nonstick pan, add sesame oil & heat in medium-low heat.   
  • Add ginger and garlic. Saute until aromatic.
  • Add in onion & bell pepper and cook until translucent.
  • Then add in chili flakes, smoked paprika, and a pinch of salt. Saute for a few minutes. 
  • Now add in the two prepared sauces. Heat for a few minutes on low heat. 
  • When the sauce starts to thicken, toss the fried tofu into the pan and mix gently to coat. Cook the mixture for 2-3 minutes. 
  • Garnish with sesame seeds, optional 
  • Enjoy!

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