Sweet and spicy sticky tofu

A retro favourite revisited! Sweet and sour sauce with tofu makes a mouthwatering quick and easy vegan supper.

Sweet and spicy sticky tofu


Prep time
less than 30 minutes
Cooking time
10 - 30 minutes


  • 1 block (approximately 300g/10½oz) firm tofu, drained and pressed for 10 minutes
  • 6 tsp cornflour
  • 2 tbsp soy sauce
  • 2 tbsp vegetable oil, plus extra for shallow frying

For the sweet and sour sauce

  • 2 tsp cornflour
  • 2 tsp vegetable oil
  • 2 garlic cloves, finely chopped
  • 1 tsp grated fresh root ginger, or more, to taste
  • ½ tsp dried chilli flakes or 1 tsp sriracha chilli sauce, to taste
  • 2 tbsp tomato purée
  • 4 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar

To serve

  • spring onions, chopped
  • sesame seeds
  • lime wedges
  • cooked rice


  1. To make the sweet and sour sauce, mix the cornflour and 120ml/4fl oz water in a small bowl and set aside.

  2. Heat the oil in a small saucepan over a medium heat. Add the garlic, ginger and chilli flakes and fry for a few seconds until fragrant. Then whisk in the remaining sauce ingredients and the cornflour mixture and bring to the boil. Cook for a minute until thickened, then remove from the heat and set aside.

  3. Cut the tofu into 2cm/¾in cubes. Place the cornflour, soy sauce and oil in a bowl and mix well to create a batter. Add the tofu cubes and stir until coated in the batter.

  4. Heat some oil in a frying pan over a medium–high heat. Add the tofu and cook for about 3 minutes on each side, until golden brown and crispy all over.

  5. Add the sweet and sour sauce, stir to coat the tofu, and cook over a low–medium heat for about 1–2 minutes until hot.

  6. Serve immediately, garnished with spring onions and sesame seeds, with lime wedges on the side, and rice.