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This sticky garlic basil tofu is the recipe I keep coming back to at the end of a long day – when I’m craving something delicious yet nourishing, but don’t have hours to spend in the kitchen.

It’s deeply savoury, with just the right hit of herbs and heat, all wrapped up in a glossy sauce that begs to be sopped up with a bowl of rice. What I love most is how effortlessly it comes together. A little patience while the tofu crisps up, a quick stir of pantry staples, and suddenly you have something that tastes far more elevated than you’d expect.

How To Make This Sticky Garlic Basil Tofu

1. Prep & Crisp the Tofu
Start by pressing your tofu to remove excess moisture – this makes all the difference. Slice, optionally coat lightly in cornflour, and pan-fry until golden and crisp on both sides. Set aside.

2. Build the Sauce
In the same pan, gently sauté garlic, sesame seeds, chilli flakes (or gochugaru), and scallions in sesame oil until fragrant. Add soy sauce, oyster sauce, and a quick cornflour slurry – let it bubble into a glossy, slightly thickened sauce.

3. Toss, Finish & Serve
Return the tofu to the pan, toss to coat, and finish with a generous handful of fresh basil. Garnish with extra sesame seeds and scallions, and serve immediately over rice.

This sticky garlic basil tofu is delicious on its own, but even better paired with a moreish Asian side dish.

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Sticky Garlic Basil Tofu

Sticky garlic basil tofu with a savoury soy glaze, fresh basil for brightness, and a hint of heat. This quick, flavour-packed recipe comes together in under 20 minutes – perfect for an easy, nourishing weeknight meal.

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Prep Time 10

Cook Time 10

Course Dinner, Lunch, Main Course

Cuisine Asian

Servings 2

Ingredients

1 block Silken firm tofu
Corn flour (as required for coating)
Sesame oil/ oil of choice (as required)
3-5 Cloves of garlic, minced
2-3 tsp Chili flakes
2-3 tsp Sesame seeds
1-2 tbsp Spring onions (sliced)
1 tbsp Dark soy sauce
2 tbsp Light soy sauce
1-1½ tbsp Vegan oyster sauce
2 tbsp Water, mixed with ½ tbsp corn flour
½-1 cup Fresh basil

Instructions

To prep, wrap a block of silken-firm tofu between kitchen towels and press down gently to release the extra water.
Slice the tofu into bite sized pieces and lightly coat it in corn flour for that extra crisp coating.
Gently heat 2 tbsp of oil in a small pan. Pan-fry tofu until golden brown on both sides flipping half way.
Once lightly crisp and golden, set the pieces aside.
Add a splash more oil if required in the same pan; and heat the garlic, chilli flakes, sesame seeds and scallions.
Stir for a few minutes until fragrant, then stir in the soy sauces and vegan oyster sauce.
Mix 2 tbsp water with 1/2 tbsp corn flour. Stir this corn flour slurry into the sticky garlicky sauce, mixing well to combine.
Let the sauce come to a lively simmer.
Add back the cooked tofu with heaps of fresh basil leaves. Garnish with sesame seeds and scallions, serve over rice and DIVE IN.

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