Crispy Honey Garlic Tofu (Printable Version)
Golden crispy tofu cubes in sweet honey garlic glaze.
# 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
# Directions:
01 - Drain the tofu and press it for at least 10 minutes using a tofu press or a heavy object to extract excess moisture. Cut the pressed tofu into 3/4-inch cubes.
02 - Place the tofu cubes in a mixing bowl and gently toss with 1 tbsp soy sauce. Let sit for 5 minutes to absorb the seasoning, then 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 cubes in a single layer and fry, turning occasionally, until golden and crispy on all sides, about 10 to 12 minutes. Remove the tofu from the skillet 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 frequently, until it thickens to a glossy consistency, about 2 to 3 minutes.
06 - Return the crispy tofu to the skillet and gently toss to coat every piece evenly in the thickened honey garlic sauce.
07 - Transfer to a serving dish and garnish with sliced green onions and sesame seeds. Serve hot alongside steamed rice, quinoa, or sautéed vegetables.
# Expert Tips:
01 -
- The cornstarch coating creates a crust so crunchy you will catch yourself snacking on plain tofu cubes before the sauce is ready.
- Everything comes together in forty minutes with ingredients you probably already have in your pantry.
02 -
- If you skip pressing the tofu you will hear it spit and splatter violently in the pan and your crust will never fully form.
- The sauce goes from perfectly thickened to a burnt caramel mess in about thirty seconds once it starts bubbling, so stay right there at the stove.
03 -
- Patience during the frying step is everything because each side needs uninterrupted contact with the hot pan to form a proper crust.
- Toss the tofu in cornstarch inside a ziplock bag for the most even coating with the least amount of mess on your counter.