Crispy Honey Garlic Tofu (Printable)

Golden crispy tofu cubes coated in sweet honey garlic glaze for a satisfying meatless meal.

# 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

# Steps:

01 - Drain the tofu and press it firmly for at least 10 minutes using a tofu press or a heavy object to extract excess moisture. Once pressed, cut the 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 the tofu absorb the seasoning 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 the pan. Fry, turning every few minutes, until all sides are deeply golden and crisped, approximately 10 to 12 minutes. Transfer the tofu to a plate and set aside.
04 - While the tofu fries, whisk together the honey, 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 emptied skillet and set it over medium heat. Simmer, stirring occasionally, until the sauce thickens to a glossy glaze consistency, about 2 to 3 minutes.
06 - Return the crispy tofu cubes to the skillet and gently toss them in the thickened sauce until every piece is evenly glazed and well coated.
07 - Transfer to a serving dish and garnish immediately with sliced green onions and sesame seeds. Serve hot alongside steamed rice, quinoa, or sautéed vegetables.

# Expert Hints:

01 -
  • The cornstarch coating creates a shatteringly crisp crust that holds up even after the tofu gets drenched in sauce.
  • It comes together in about 40 minutes from start to finish, and most of that is hands off pressing and frying time.
  • The honey garlic sauce is the kind of thing you will want to double and drizzle over rice, roasted broccoli, or honestly just eat with a spoon.
02 -
  • Wet tofu is the enemy of crispiness, so press it longer than you think you need to and pat the cubes dry one more time before coating.
  • Do not crowd the pan or the tofu will steam instead of fry, cook in two batches if your skillet is on the smaller side.
  • The sauce thickens fast once it starts bubbling so have your tofu ready to go back in the moment it reaches the right consistency.
03 -
  • Freeze your tofu before making this recipe, then thaw and press it, and the texture becomes incredibly spongy and chewy in the best possible way.
  • Toss the coated tofu in the pan and then resist the urge to move it for at least 3 minutes, letting it sit undisturbed is what builds that crust.

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