Crispy Honey Garlic Tofu (Printable)

Golden crispy tofu cubes glazed in sweet honey garlic sauce, ready in 40 minutes.

# What You'll Need:

→ Tofu

01 - 14 oz extra-firm tofu
02 - 1 tablespoon soy sauce
03 - 2 teaspoons cornstarch
04 - 2 tablespoons vegetable oil

→ Honey Garlic Sauce

05 - 3 tablespoons honey
06 - 3 tablespoons soy sauce
07 - 3 garlic cloves, minced
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon sesame oil
10 - 1 tablespoon water
11 - 1 teaspoon cornstarch

→ Garnish

12 - 2 green onions, sliced
13 - 1 teaspoon sesame seeds

# Steps:

01 - Drain the tofu and press firmly for at least 10 minutes using a tofu press or a weighted heavy object to extract excess moisture. Cut the pressed tofu into ¾-inch uniform cubes.
02 - Place the tofu cubes in a mixing bowl and gently toss with 1 tablespoon of soy sauce. Let them marinate for 5 minutes, then sprinkle evenly with 2 teaspoons of cornstarch, tossing until each cube is thoroughly coated.
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. Fry, turning every few minutes, until all sides are deeply golden and crisp, approximately 10 to 12 minutes. Transfer the tofu to a plate and set aside.
04 - While the tofu fries, whisk together the honey, remaining 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 still-hot skillet. Simmer over medium heat, stirring frequently, until the sauce thickens to a glossy glaze consistency, about 2 to 3 minutes.
06 - Return the crispy tofu cubes to the skillet and toss gently but thoroughly, ensuring every piece is evenly coated with the sticky honey garlic glaze.
07 - Transfer to a serving dish and garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately alongside steamed rice, quinoa, or sautéed vegetables.

# Expert Advice:

01 -
  • The cornstarch coating creates a shatteringly crisp crust that holds up beautifully under that sticky, glossy sauce.
  • It comes together in about forty minutes with ingredients you probably already have lurking in your pantry.
  • Even devoted meat eaters have cleaned their plates and asked for this instead of takeout.
02 -
  • Skipping the pressing step will leave you with soggy, splattering tofu that never gets truly crisp no matter how long you fry it.
  • Do not crowd the pan or the tofu will steam instead of fry, work in two batches if your skillet is on the smaller side.
03 -
  • Freeze your tofu before making this recipe and then thaw it for a spongier texture that absorbs the marinade like a dream and crisps up even more dramatically.
  • Toss the cornstarch coated tofu in a metal bowl instead of plastic because it grips the surface better and gives you a more even, thorough coat.

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