Crispy Honey Garlic Tofu (Printable)
Golden crispy tofu cubes coated in sweet honey garlic glaze, perfect vegetarian main dish ready in 40 minutes.
# 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
# How-To Steps:
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 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. Add 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 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 constantly, until thickened, about 2 to 3 minutes.
06 - Return the crispy tofu to the skillet and toss gently to coat evenly in the sauce.
07 - Serve hot, garnished with sliced green onions and sesame seeds.
# Expert Tips:
01 -
- The cornstarch trick creates a crunch that rivals any fried chicken, and nobody believes its tofu until you tell them.
- Everything comes together in one pan, which means cleanup is almost nonexistent on a weeknight.
02 -
- Wet tofu is the enemy of crispiness, so press it thoroughly and pat the cubes dry with a paper towel before coating them in cornstarch.
- Do not crowd the pan, because steam builds up between the cubes and you end up steaming rather than frying, which produces a soft and sad exterior.
03 -
- Let the tofu cook undisturbed on the first side for a full five minutes before you even peek, because patience at this stage is what creates that shatteringly crisp crust.
- Toss the coated tofu in cornstarch inside a ziplock bag and shake vigorously for the most even, mess-free coating you will ever get.