Vegan Sweet & Sticky Tofu Knots Recipe

Vegan Crunchy bites of tofu, full of flavour and 100% protein. 

These sweet and sticky tofu knots have so much texture, you will wonder what they are made from! If you are unsure about the texture of tofu, these are the tofu bites for you! 

Pretty, crisp and chewy, this is a show-stopper that delivers the most satisfying bite; nobody can believe it is made from tofu. This is a memorable dish that really impresses. 

Tofu knots are often called bean curd knots in Asian stores, and can usually be found in the aisle with other dried soup ingredients. They are traditionally used to bulk up stews to add protein and texture. I’ve pan fried them here for a crunchy texture on the outside and chewy and soft in the middle. 

Dried tofu is a cupboard item that I cannot live without.

How to make Bonnie Chung's Vegan Sweet & Sticky Tofu Knots - Sunday Brunch recipe

Vegan Sweet & Sticky Tofu Knots

Bonnie Chung
If you are looking for an impressive vegan dish which simple to make, try these vegan tofu knots - they are a modern classic for the Miso Tasty team! Sweet and spicy, full of protein this tofu centre piece is a real show-stopper. Unlike the tofu you are familiar with, these tofu bites are chewy and satisfying to bite. The sweet and sticky sauce is vibrant and punchy - brilliant served with fluffy steamed rice or noodles.
5 from 3 votes
Prep Time 1 hr 10 mins
Cook Time 30 mins
Total Time 1 hr 40 mins
Course Side Dish
Cuisine Chinese, Japanese, Vegan, Vegetarian
Servings 2 people


For the Tofu

  • 100 g dried tofu knots soaked in hot water for 1 hour, then drained
  • 100 g cornflour (corn starch)
  • 150 ml vegetable oil toasted sesame seeds to serve
  • spring onions (scallions) finely sliced, to serve

For the sauce

  • 2 tbsp tomato ketchup
  • 1 tbsp gochujang
  • 3 tbsp maple syrup
  • 2 tbsp rice vinegar, malt vinegar or Worcestershire sauce
  • 1 tbsp light soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp Miso Tasty Red Miso Paste


  • In a bowl, coat the softened tofu knots with the cornflour, until all the knobbly angles and curves are covered.
    100 g dried tofu knots, 100 g cornflour
  • Leave for 10 minutes to let the cornflour soak up the moisture around the tofu.
  • In a frying pan, heat the oil until bubbling-hot and add some of the tofu knots. Be sure not to crowd the pan; you may have to cook them in batches. After 2–3 minutes, flip them over. Some angles will be golden brown and crisping up. Keep turning them until each knot is crispy and golden. Drain on kitchen paper (paper towels). If you are not finishing the dish straight away, pop them into a medium oven to keep them warm and crispy.
  • Mix all the sauce ingredients together in a bowl, then put in a clean saucepan. Place over a medium heat until the sauce bubbles and starts to reduce.
    2 tbsp tomato ketchup, 1 tbsp gochujang, 3 tbsp maple syrup, 2 tbsp rice vinegar, malt vinegar or Worcestershire sauce, 1 tbsp toasted sesame oil, 1 tbsp light soy sauce
  • Throw the crispy tofu knots into the sweet, sticky sauce and mix to coat.
  • Then serve immediately, scattered with toasted sesame seeds and spring onions.
    spring onions (scallions), 150 ml vegetable oil toasted sesame seeds


This Sweet & Sticky Tofu Knots recipe is modified to make it vegan friendly. The original version of this recipe can be found in Bonnie Chung’s Tofu Tasty: Imaginative Tofu Recipes for Every Day (Pavilion Books). Image credit to Yuki Sugiura.
Keyword easy, simple, sunday brunch, tofu knots, tofu tasty cookbook recipe, veganuary recipes
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