Crispy Honey Garlic Tofu (Printable Version)

Golden crunchy tofu cubes in sweet savory honey garlic sauce. Ready in 40 minutes for a satisfying plant-based meal.

# What You 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

# How To Make It:

01 - Drain the tofu and press for at least 10 minutes to remove excess moisture. Cut the pressed tofu into ¾-inch cubes.
02 - In a mixing 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 the tofu 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.
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 until every piece is evenly coated in the honey garlic sauce.
07 - Transfer to a serving dish and garnish with sliced green onions and sesame seeds. Serve immediately with steamed rice or noodles.

# Expert Suggestions:

01 -
  • The cornstarch coating creates a crust so crunchy you will forget you are eating tofu.
  • The sauce comes together in the same pan, so cleanup is almost nonexistent.
02 -
  • Do not skip pressing the tofu because excess moisture is the enemy of crispiness and no amount of extra cornstarch can compensate for wet tofu.
  • Resist the urge to stir the tofu constantly while frying because letting it sit undisturbed on each side is what builds that golden crust.
03 -
  • Freeze your tofu first then thaw and press it for a spongier texture that crisps up even better and absorbs more sauce.
  • Keep the sauce slightly thinner than you think it should be because it continues to thicken as it cools on the tofu.

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