Crispy Garlic-Chilli Satonoyuki Tofu with Sticky Soy Glaze

Crispy garlic-chilli Satonoyuki Firm Silken Tofu glazed in sticky soy sauce, topped with sesame seeds and spring onions, served over jasmine rice in a rustic bowl. Vegan recipe created by Nicol Retailer Limited.

Crispy Garlic-Chilli Satonoyuki Tofu with Sticky Soy Glaze

Crispy Garlic-Chilli Satonoyuki Tofu with Sticky Soy Glaze — a flavour-packed vegan dish made with Satonoyuki Firm Silken Tofu, pan-fried until golden and coated in a sweet-spicy soy glaze. Each bite delivers a perfect balance of crisp texture, silky interior, and bold umami flavour. Finished with sesame seeds, spring onions, and a squeeze of lime, this tofu bowl is delicious served over jasmine rice or noodles. Ideal for a quick weeknight dinner or an impressive plant-based meal.

Made using premium Satonoyuki Firm Silken Tofu (available from Nicol Retailer Limited) — firm enough to hold its shape yet smooth enough to melt in your mouth.

Course Dinner, lunch, Main Course

Cuisine Asian-inspired

Diet Low Calorie, Vegan, Vegetarian

Keyword crispy silken tofu, Nicol Retailer Limited, Satonoyuki tofu recipe, Sticky soy tofu, Vegan tofu dinner

Prep Time 15

Cook Time 25

Servings

Calories 285

Ingredients

Tofu:

300 g 1 block (300g) Satonoyuki Firm Silken Tofu
3 tbsp cornflour
2 tbsp vegetable or sesame oil
Salt & pepper to taste

Sticky Soy Glaze:

To Serve:

Instructions

Prep the Tofu

Carefully drain and press your Satonoyuki tofu to remove excess moisture (about 10 min). Cut into 1-inch cubes, then toss lightly in cornflour, salt, and pepper for a delicate crisp coating.

Fry Until Golden

In a non-stick pan, heat oil over medium heat. Fry tofu cubes on all sides until crisp and golden — around 6–8 minutes. Remove and drain on kitchen paper.

Make the Glaze

In the same pan, reduce heat to low and add garlic and ginger. Sauté until fragrant (30 sec). Stir in soy sauce, rice vinegar, maple syrup, sriracha, and sesame oil. Simmer gently until thickened and glossy — about 2–3 minutes.

Glaze & Toss

Return the crispy tofu to the pan and toss to coat evenly in the sticky glaze. The tofu will soak up the flavour beautifully while staying crisp outside and tender inside.

Serve & Garnish

Spoon over jasmine rice or noodles, sprinkle with sesame seeds and spring onions, and finish with a squeeze of lime juice.

Notes

Satonoyuki Firm Silken Tofu is the perfect base for this recipe — firm enough to hold its shape while delivering that soft, melt-in-the-mouth interior. Its versatility makes it ideal for frying, baking, or glazing.

For extra crispiness, press the tofu for 10 minutes before cooking and toss it in cornflour. This creates that irresistible golden crust.

The sticky soy glaze balances savoury umami with a touch of heat and sweetness — perfect over jasmine rice or noodles. Double the sauce for meal-prep bowls or stir-fry dishes.

Swap soy sauce for tamari to make this dish 100% gluten-free.

This tofu pairs beautifully with roasted vegetables, edamame, or steamed bok choy for a colourful, nutrient-rich plate.

Great for vegan, vegetarian, and dairy-free diets, this recipe is high in plant protein and packed with bold flavour.

Serve hot with lime wedges and sesame seeds for a restaurant-style finish.

Created using Satonoyuki Firm Silken Tofu (available from Nicol Retailer Limited) — your go-to UK supplier for premium Asian and vegan ingredients.

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