When you want to whip up something quickly for friends and family, these sticky tofu puffs will earn you rave reviews. So easy, you only have to make the glaze and bake, or air fry. The recipe is for one package of tofu puffs but you can easily double, or triple it.

Mixing bowls (one large, one small)
Measuring cup
Measuring spoons
Whisk
Spatula
Tongs
Sheet pan, if baking
Conventional, or toaster oven or air fryer/oven.

1 package Sunrise Tofu Puffs (in refrigerator section of grocery store)

GLAZE

1/4 cup coconut aminos (very low sodium soy sauce substitute – I use Naked & Saucy brand or you can use Tamari or soy sauce, but it will be a lot higher in sodium)
1/4 cup maple syrup
2 cloves garlic (pressed)
1 tsp finely grated ginger
2 Tbsp hoisin sauce (I use Lee Kum Kee)
1 tsp miso paste (I use white miso)
1 tsp peanut butter powder (or smooth peanut butter)
1/2 tsp cornstarch (or tapioca starch)
1 tsp rice vinegar

Green onion
Black and white sesame seeds
Red chili flakes (optional)

Dissolve cornstarch in the rice vinegar. Whisk together all GLAZE ingredients in a small bowl (including cornstarch slurry). Pour into a small pan over medium-low heat and stirr frequently until mixture starts to boil. Continue stirring until thickened into a syrupy sauce. Remove from heat and pour into a large mixing bowl. Add entire package of tofu puffs and mix well with a spatula, or tongs, to coat all the puffs.

Place a sheet of parchment paper on a baking sheet (or perforated liner in air fryer). Bake/air-fry until golden and glaze is bubbling and looks sticky. Remove puffs from the oven and dump back into the bowl for a second coating of glaze. Return to oven and bake until bubbly and sticky again.

Remove from oven to a serving bowl with tongs and garnish with sesame seeds, chili flakes (if you like heat) and green onion. Watch them disappear!