Crispy Honey Garlic Tofu (Printable)
Golden crispy tofu cubes in sweet savory honey garlic glaze, ready in 40 minutes.
# Ingredient List:
→ 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
# Directions:
01 - Drain the tofu and press for at least 10 minutes to remove excess moisture. Cut the tofu into ¾-inch cubes.
02 - In a bowl, gently toss the tofu cubes with 1 tablespoon of soy sauce and let sit for 5 minutes. Sprinkle with 2 teaspoons of cornstarch and toss until evenly coated.
03 - Heat 2 tablespoons of 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 cooks, whisk together the honey, soy sauce, minced garlic, rice vinegar, sesame oil, water, and 1 teaspoon of cornstarch in a small bowl until smooth.
05 - Pour the sauce mixture into the empty skillet and simmer over medium heat, stirring frequently, 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 coating creates a crunch that rivals any takeout place, and the sauce caramelizes into a sticky glaze that makes every bite addictive.
- It comes together in forty minutes with pantry staples, which means no special grocery runs on nights when you just want something good fast.
02 -
- If you skip the pressing step, the tofu will steam instead of fry, and you will end up with soggy cubes that no amount of sauce can save.
- Do not stir the tofu constantly while frying because it needs uninterrupted contact with the hot pan to develop that crunch, so be patient and flip only when each side releases easily.
03 -
- Freeze and thaw your tofu before pressing because the ice crystals create tiny pockets that soak up marinade better and crisp up more dramatically than tofu straight from the fridge.
- A light dusting of cornstarch goes further than a heavy coating, so shake off any excess before frying or you will get a gummy layer instead of a crisp one.