Sticky Tofu Bites Ginger Peanut
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Crispy tofu cubes coated in a sticky, tangy glaze with chopped peanuts and pickled ginger. Uses cornstarch and chickpea flour for a crispier crust. Substitutes hoisin for imperial roll sauce and tamari for soy sauce. Textural contrast with crunchy peanuts and creamy sesame mayo. Simple but layered flavors, quick to prepare, and ideal for appetizer or snack. Perfect for those avoiding tree nuts and dairy. Visual cues stress golden edges and sauce thickening to proper glaze thickness. Ends with bite-sized skewers for easy serving and garnishing. Learn to troubleshoot soggy tofu and uneven coating with hands-on tips.
Prep:
20 min
Cook:
15 min
Total:
35 min
Servings:
24 bites
#Asian fusion
#tofu recipes
#snack ideas
#glazed tofu
#plant-based appetizers
Pressed, dried tofu slabs sliced into neat cubes. I’ve always battled sogginess, so chickpea flour was my last ditch experiment—it changed the game. Added cornstarch for crisp snap. I swapped out the usual nuoc-cham, finding hoisin smoother, thicker, more consistent; tamari stepped up for a richer soy note, less salt punch. The glaze? Reduced brown sugar a bit so it wasn’t syrupy cloying. Took patience: boiling sauce slow, careful whisking. The smell? Caramel and soy melding under heat, thin steam scented with sesame mayo and zesty ginger waiting in the wings. Biting into these: crunchy with big flavor, sweet, salty, nutty mingling. Worth that extra prep to press and dry tofu without mercy. A finger food with layers—yeah, that’s what I was after.
Ingredients
Tofu
- 450 g firm tofu drained well, pressed and cut into 24 cubes
- 30 g chickpea flour or all-purpose non-bleached
- 30 g cornstarch
- 125 ml vegetable oil or light peanut oil
- 30 ml hoisin sauce (replace nuoc-cham)
- 30 ml tamari or low sodium soy sauce
- 20 ml brown sugar (reduce slightly from original)
- 7 ml cornstarch slurry (1 1/2 tsp cornstarch + 1 tbsp water)
Garnish
- 40 g roasted peanuts chopped finely
- 30 ml sesame mayo (wafu style or any sesame flavored mayo)
- 30 ml pickled ginger strips
- Small toothpicks or skewers
About the ingredients
Tofu is the backbone here; pressing cannot be rushed. Using firm tofu from store works but homemade pressed longer is superior—denser texture, less water release during frying. Chickpea flour boosts crust texture and adds a subtle beany note; if missing, sub with all-purpose for softness or try rice flour for lightness. Cornstarch critical: don’t omit, it locks moisture and crisps up in oil intensely. Oil choice? Neutral vegetable or peanut oil preferred; smoke point matters—too low and tofu soaks oil or burns. Hoisin in place of nuoc-cham cuts acidity but gains sweetness and thicker mouthfeel; tamari same effect, plus gluten-free if needed. Brown sugar reduction balances sauce sweetness and viscosity. Garnish ingredients—chopped peanuts add crunch, but blunt nut allergies by using toasted sesame seeds. Sesame mayo does heavy lifting on richness; can swap with avocado mayo mixed with toasted sesame oil for a twist. Pickled ginger wakes the palate—don’t replace with fresh, it alters character drastically. Toothpicks optional but enable neat bites and clean hands.
Method
Tofu
- 1. Cube that tofu after pressing it firmly overnight or at least 30 minutes under a weight. Pat dry with paper towels. Don't skip this or your tofu will release water mid-fry and turn mushy.
- 2. Mix chickpea flour and cornstarch in a shallow bowl. Why chickpea? Adds nuttiness, better browning than plain flour alone. Toss cubes gently in flour mix. Shake off excess but keep some dusting. Too much coating? Clumpy, uneven browning. Too little? No crunch.
- 3. Heat oil in a wok over medium-high. Test by dropping a tiny speck of coating; it should sizzle immediately but not burn brown black. Fry tofu in small batches. Crowding lowers oil temp, makes tofu soggy. Turn cubes carefully; watch for golden edges and firm, bouncy texture before removing.
- 4. Drain cubes on paper towels to soak excess oil. They must rest here to crisp up further. If too oily, double drain or blot with fresh paper.
- 5. Use same pan, lower heat to medium. Whisk hoisin, tamari, brown sugar, and cornstarch slurry off heat to avoid lumps. Slowly heat with gentle whisking until bubbling and thickening into a shiny glaze. It coats the back of a spoon when ready.
- 6. Toss fried tofu in sauce gently but quickly. Clump alert: stir without breaking cubes. The sticky glaze should cling enticingly, glistening like lacquered wood. If sauce is too thin, raise heat briefly; too thick, add splash of water.
Garnish
- 7. Place chopped peanuts in a shallow bowl. Skewer each tofu cube with a toothpick. Dip base lightly into peanuts. Pat to adhere but no soggy helmets.
- 8. Dot a little sesame mayo atop each cube. Add a thin strip of pickled ginger. The mayo adds fatty creaminess cutting saltiness; ginger brightens, cleanses the palate.
- 9. Arrange bites on a platter. Serve warm or room temp. Crunch when squeezed and that tart ginger zing—mission accomplished.
Cooking tips
Pressing tofu is step zero. Use folded kitchen towels and weights, ideally overnight or at least 30 minutes. Pat drying again before coating mandatory. Mix chickpea flour and cornstarch thoroughly for even dredging. Overcoating creates clumps; undercoating risks soggy tofu. Oil heating stage—test with a pinch of coating; sizzling but not smoking, not bubbling wildly. Fry small batches, no crowding or temperature dips. Watch tofu edges turn golden crisp, surface texture firm but not hard. Drain on paper towels twice if oily. Sauce blending off heat avoids lumps, then gentle simmer thickens corn starch slurry into glaze—sauce should coat spoon back like a paint layer, not pour off thinly. Toss tofu in hot glaze immediately to coat all sides before glaze sets. Garnishing with peanuts on base locks in crunch; mayo drops and ginger slices contrast flavor and texture sharply. Serving warm preserves crispness; too long sitting? Reheat or drizzle extra glaze to revive stickiness. If tofu falls apart, likely overhandled or under-pressed. If soggy, oil temp too low or tofu too wet. Troubleshooting? Patience and test frying key. Timing is flexible—follow sensory clues over clocks.
Chef's notes
- 💡 Press tofu aggressively—overnight if possible or at least 30 mins under weight. Moisture kills crunch. Pat dry multiple times. No shortcuts here. Dryness beats sogginess every time. Use folded towels plus heavy books or cans stacked. Then coat cubes in chickpea flour plus cornstarch, sift or stir well. Skip all-purpose alone; chickpea adds nuttiness, better browning. Shake excess dust but keep thin layer. Thick coating clumps, uneven cooking. Test oil heat before frying by dropping little coating pinch. Sizzle without smoking means go time.
- 💡 Fry tofu in small batches only. Crowding tanks oil temp—cold pan sucks oil in, tofu sogs. Watch edges—golden crisp means flip time. Surface firm but not tough. Remove onto paper towels, drain twice if needed. Let cubes rest a minute to firm up further. Don’t skip or oil sticks. Re-heat pan midway if needed. Reuse pan for sauce to capture browned bits and residual flavor. Whisk hoisin, tamari, brown sugar, and slurry off heat first. Gentle warmth thickens glaze. Bubbling starts gloss. Coat spoon back like lacquer—light coat, not runny dribble.
- 💡 Toss fried tofu quickly. Work fast before glaze sets clumpy skin. Stir gently but don’t break cubes. If glaze too thin, raise heat briefly, stir until thicker. Too thick? Splash water dropwise. Your eye and spoon back test key. Peanuts are garnish base-trick. Skewer cubes to hold shape and neat fingers. Dip base lightly into chopped roasted peanuts—pat to avoid soggy hats. Sesame mayo dot adds fatty creaminess, cuts salt punch. Pickled ginger strip final bite punch. Fresh ginger meh here—too sharp. Pickled adds tang, palate cleansing bite after rich mayo and nuts.
- 💡 If tofu crumbles or falls apart, check pressing and handling first. Overhandling breaks crust, under pressing leaves water to steam and weaken structure mid-fry. Oil temp must be hot enough—lower heats suck oil inside. Use neutral oils with high smoke points—vegetable or light peanut best. Cornstarch slurry thickens glaze evenly, but too much clumps; too little runs off. Stir slurry smooth before adding. Sauce cooked slow, stirring gently simmers to thick coats. Check by spoon swipe test—should hold on back without dripping off fast.
- 💡 Holding bites warm? Serve soon after glaze toss to keep crisp edges. Sitting too long? Reheat in hot pan briefly, sprinkle splash glaze to revive shine. If nuts go soft, swap with toasted sesame seeds in allergies. Mayo can swap avocado mixed with sesame oil for twist—same role fat, texture contrast. Toothpicks optional but really help nibbling neat bites without mess. Timing flexible with sensory watch over clocks—golden edge, firm but bouncy touch, thick glossy sauce coating. Practice test fry batches to learn oil heat, coating balance.
Common questions
How long to press tofu?
At least 30 minutes under weight. Overnight better if convenient. Pressing essential for drying out moisture. Use folded towels plus heavy can or pot. If water still leaks while frying, tofu not dry enough.
Can I use all-purpose flour instead of chickpea?
Yes but crust changes. All-purpose softer, less nutty flavor. Chickpea adds that subtle beany crunch and better browning. Rice flour works lighter but more fragile. Avoid skipping cornstarch though; it locks moisture and crisps surface.
Why does my tofu get soggy mid-fry?
Probably oil temp too low or tofu too wet. Cold oil soaks in and steams tofu inside. Test oil heat by dropping small flour pinch—it should sizzle sharply, no smoking. Fry small batches to avoid temp drop. Pat tofu dry well.
How to store leftovers?
Cool completely first. Airtight container in fridge up to 2 days. Reheat in hot pan briefly to crisp edges again. Microwave ruins crispness. Re-glaze lightly before serving if glaze lost stickiness. Can freeze but texture softens after thaw.
