Maple Sticky Tofu (Vegan)

Sticky Tofu Steaks

This quick Maple Sticky Tofu Recipe is seriously tasty. Tofu may get a bad rep by those who don’t know how to prepare it properly, but it’s such a staple for me. I’m a firm believer that the key to delicious tofu is seasoning and flavours, and this sweet maple-y glaze is just everything!

This sticky tofu recipe is super simple, with no soaking or marinating needed (although you can marinate if you wish for some extra depth of flavour). All you need is a handful of simple ingredients and a good, non-stick frying pan. This recipe combines the most delicious Asian flavours: soy sauce, rice vinegar, garlic, ginger and more, with maple syrup. It’s also incredible served with basmati rice and some stir fried greens!

For more simple tofu recipes, take a look at my Perfect Crispy Baked Tofu or my Easy Tofu Scramble.

If you make this Sticky Tofu recipe, please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition or #ginabnutrition – I absolutely love to see them!

A Quick Shout Out to ToFoo

This isn’t an advertisement, I just wanted to give credit to the GOAT of Tofu. I use ToFoo for all of my tofu related cooking (and definitely in this maple sticky tofu recipe!)

sticky tofu

Maple Syrup and Tofu?

Yes. Trust me. Here’s why…

Firstly, Maple syrup is a great natural sweetener that is often used in place of sugar in many of my recipes. It adds a rich, caramel-like flavour that can enhance the taste of tofu. Secondly, Maple syrup has a thick and sticky consistency, which makes it an ideal ingredient for creating a sticky coating on the tofu. When combined with other ingredients like soy sauce and ginger, it can create a flavourful and sticky glaze that coats the tofu.

Sticky Tofu

Maple Sticky Tofu Ingredients

If you’re going to make this sticky tofu recipe, you’ll need these..

  1. Extra Firm Tofu (300 grams): Tofu is a versatile plant-based protein made from soybeans. Extra firm tofu is suitable for recipes where you want the tofu to hold its shape during cooking. It’s a good source of protein, iron, calcium, and various minerals. Tofu readily absorbs flavors from marinades and sauces.
  2. Cornflour (1 tbsp): Cornflour, also known as cornstarch, is used as a thickening agent in the recipe. It helps create a sticky glaze on the tofu when cooked.
  3. Olive Oil (1 tbsp): Olive oil is a healthy source of monounsaturated fats and adds a subtle flavor to the dish. It also helps prevent sticking during cooking and contributes to the overall texture.
  4. Soy Sauce or Tamari (3 tbsp): Soy sauce or tamari is used to add a savory, umami flavor to the tofu. Tamari is a gluten-free alternative to soy sauce. Both provide depth of flavor and are often used in marinades and dressings.
  5. Maple Syrup (2 tbsp): Maple syrup adds sweetness to the dish and contributes to the “sticky” aspect of the tofu. It’s a natural sweetener with a distinct maple flavor.
  6. Rice Vinegar (2 tbsp): Rice vinegar offers a slightly tangy flavor and helps balance the sweetness of the maple syrup. It also adds a touch of acidity to the marinade.
  7. Garlic (1 clove, finely minced): Garlic brings a pungent and aromatic element to the marinade. It enhances the overall flavor profile of the tofu.
  8. Fresh Ginger (1/2 inch, finely minced): Ginger adds a zesty and slightly spicy flavor to the marinade. It complements the other flavors and adds depth to the dish.
freeze cooked tofu

Maple Sticky Tofu (Vegan)

Georgina Burgess
This Maple Sticky Tofu is seriously tasty. Tofu may get a bad rep, but it's such a staple for me. I'm a firm believer that the key to delicious tofu is seasoning and flavours, and this sweet maple-y glaze is just everything!
Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish, Snack
Servings 2 People


  • 300 grams Extra Firm Tofu
  • 1 tbsp Cornflour
  • 1 tbsp Olive Oil
  • 3 tbsp Soy Sauce (or tamari if gluten free)
  • 2 tbsp Maple Syrup
  • 2 tbsp Rice Vinegar
  • 1 clove Garlic finely minced
  • 1/2 inch Fresh Ginger finely minced


  • If your tofu isn’t already drained, wrap it in kitchen towels and place something heavy on top (like a book) and leave to drain for around 20 minutes – of you can just squeeze it hard!
  • Slice the tofu into large slices (around 3/4 of a centimetre thick) and pat the slices with the cornflour
  • Heat up a non-stick frying pan over a medium-high heat with the olive oil
  • When the pan is hot, add the tofu slices and let them fry for 3-4 minutes until crispy, then flip and cook again until the other side is also crispy
  • Once both sides are crisped up, add in the soy sauce, syrup and vinegar, garlic and ginger and make sure all the pieces are coated
  • Let the tofu cook for 1-2 minutes in the sauce and then flip and cook on the other side for 1-2 minutes (they should start to caramelise. If not, fry a little longer)
  • Remove and serve with basmati rice and stir fried greens
Keyword vegan dinner, vegan lunch, vegan side

Why is My Tofu Rubbery?

Here are some possible explanations as to why your tofu is rubbery (which is no good when we’re trying to make a delicious sticky tofu recipe):

Improper pressing: Tofu needs to be pressed to remove excess water before cooking. If it’s not pressed properly, it can be too watery and result in a ‘rubbery’ texture. Make sure to press your tofu thoroughly to remove as much water as possible.

Overcooking: Tofu can become rubbery if it’s cooked for too long or at too high a temperature. Try cooking your tofu for a shorter amount of time or at a lower temperature.

Poor quality tofu: Not all tofu is created equal. If you’re using low-quality tofu, it may have a rubbery texture no matter how you prepare it. Try purchasing a different brand of tofu or a different type of tofu, such as silken tofu.

Not marinating: Tofu is like a sponge and will absorb any flavours you give it. If you don’t marinate your tofu before cooking, it can be bland and rubbery. Try marinating your tofu in a flavourful sauce before cooking.

Not using enough oil: Tofu needs to be cooked in oil to develop a crispy texture on the outside. If you’re not using enough oil, your tofu may end up rubbery instead of crispy. Try using more oil when cooking your tofu.

How Do You Keep Tofu From Sticking to Stainless Steel Pans?

Here are some tips to prevent tofu from sticking to stainless steel pans when making my sticky tofu recipe:

Use a non-stick coating: You can use a non-stick spray or non-stick seasoning to coat your stainless steel pan. This will help prevent the tofu from sticking.

Use enough oil: Make sure to use enough oil when cooking tofu in a stainless steel pan. A thin layer of oil will create a barrier between the tofu and the pan, preventing it from sticking.

Preheat the pan: Allow your stainless steel pan to preheat on medium-high heat for a few minutes before adding the tofu. This will help the tofu cook evenly and prevent sticking.

Use a quality pan: A good quality stainless steel pan with a thick base will distribute heat evenly and prevent hot spots, which can cause the tofu to stick.

Use a spatula: Use a spatula to gently flip the tofu instead of using tongs or a fork, which can break the tofu apart and cause it to stick to the pan.

Which Brand of Tofu is Your Favourite?

I feel I’ve already covered this above, but without a doubt TofooCo. There are many great Tofu brands out there though!

Why Not Try These?


  1. Hey! This is great but…if you oil free stry marinating and then baking the tofu I stead of pan frying. Give the tofu 25 mins at 25 min and flipping in
    the middle

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