Crispy Honey Garlic Tofu (Printable Version)
Golden crispy tofu cubes in sweet honey garlic sauce, ready in 40 minutes for a satisfying vegetarian main dish.
# What You’ll 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
# Directions:
01 - Drain the tofu and press for at least 10 minutes to remove excess moisture. Cut into 3/4-inch cubes.
02 - In a bowl, gently toss the tofu cubes with 1 tbsp soy sauce and let sit for 5 minutes. Sprinkle with 2 tsp cornstarch and toss until evenly coated.
03 - Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Arrange the tofu in a single layer and fry, turning occasionally, until golden and crispy on all sides, about 10 to 12 minutes. Remove and set aside.
04 - While the tofu fries, whisk together the honey, soy sauce, minced garlic, rice vinegar, sesame oil, water, and 1 tsp cornstarch in a small bowl until smooth.
05 - Pour the sauce mixture into the empty skillet and simmer over medium heat, stirring occasionally, until thickened, about 2 to 3 minutes.
06 - Return the crispy tofu to the skillet and toss gently until every piece is thoroughly coated in the honey garlic sauce.
07 - Serve immediately, garnished with sliced green onions and sesame seeds. Pair with steamed rice, quinoa, or sautéed vegetables.
# Quick Tips:
01 -
- That shatteringly crispy exterior gives way to a tender center, and the sauce clings to every single edge like it was meant to be there.
- It comes together in forty minutes with ingredients you probably already have lurking in your pantry and fridge door.
- Even committed meat eaters have been caught sneaking seconds when I set this on the table.
02 -
- Skipping the pressing step is the single fastest way to end up with soggy tofu that steams instead of fries, no matter how much oil you use.
- Overcrowding the pan drops the oil temperature and the cubes will stick together in a sad steaming clump rather than frying individually.
03 -
- Toss the tofu in cornstarch inside a zip top bag for even coating with zero mess and no broken cubes.
- Have everything measured and ready before you start frying because the sauce comes together faster than you expect and the window for perfect glaze thickness is narrow.