Crispy Honey Garlic Tofu (Printable)
Golden crispy tofu cubes glazed with sweet honey garlic sauce, ready in 40 minutes for a satisfying vegetarian meal.
# What You Need:
→ Tofu
01 - 14 oz extra-firm tofu
02 - 1 tbsp soy sauce
03 - 2 tsp cornstarch
04 - 2 tbsp vegetable oil
→ Honey Garlic Sauce
05 - 3 tbsp honey
06 - 3 tbsp soy sauce
07 - 3 garlic cloves, minced
08 - 1 tsp rice vinegar
09 - 1 tsp sesame oil
10 - 1 tbsp water
11 - 1 tsp cornstarch
→ Garnish
12 - 2 green onions, sliced
13 - 1 tsp sesame seeds
# How To Make:
01 - Drain the tofu and press it firmly for at least 10 minutes using a tofu press or a heavy object to extract excess moisture. Once pressed, cut the tofu into uniform ¾-inch cubes for even cooking.
02 - Place the cubed tofu in a mixing bowl and gently toss with 1 tablespoon of soy sauce. Let it rest for 5 minutes to absorb the seasoning. Sprinkle 2 teaspoons of cornstarch over the tofu and toss until each piece is evenly coated with a light, dry layer.
03 - Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Arrange the tofu cubes in a single layer without overcrowding the pan. Fry for 10 to 12 minutes, turning occasionally, until all sides are deeply golden and crisp. Transfer the tofu to a plate and set aside.
04 - While the tofu fries, whisk together the honey, 3 tablespoons of soy sauce, minced garlic, rice vinegar, sesame oil, water, and 1 teaspoon of cornstarch in a small bowl until smooth and fully combined.
05 - Pour the sauce mixture into the empty skillet and set it over medium heat. Simmer, stirring frequently, for 2 to 3 minutes until the sauce thickens to a glossy, syrupy consistency that coats the back of a spoon.
06 - Return the crispy tofu to the skillet and gently toss to coat every piece evenly in the thickened honey garlic sauce. Work quickly to keep the tofu coating crisp.
07 - Transfer the glazed tofu to a serving dish and garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice, quinoa, or alongside sautéed vegetables.
# Expert Tips:
01 -
- The cornstarch coating creates a crunch that holds up even after the sauce goes on, which took me embarrassingly many attempts to figure out.
- It comes together in about the same time it takes to cook a pot of rice, making it a realistic weeknight dinner rather than a weekend project.
02 -
- Do not rush the pressing step. Wet tofu steams instead of fries, and you will end up with something closer to a soggy sponge than a crispy cube.
- Resist the urge to stir the tofu constantly while frying. Letting it sit undisturbed is what builds that crust, so flip only when each side releases easily from the pan.
03 -
- Pat the tofu dry after pressing, then pat it dry again. Every drop of surface moisture you remove is a step closer to the crunch you are after.
- Cook the tofu in two batches if your pan is not large enough to hold everything in a single layer. Crowding the pan drops the temperature and steams the tofu instead of frying it.