Crispy Honey Garlic Tofu (Printable)
Golden crunchy tofu cubes in sweet savory honey garlic glaze 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
# 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 - In a mixing bowl, gently toss the tofu cubes with 1 tbsp soy sauce and let them sit for 5 minutes to absorb the flavor. Sprinkle 2 tsp cornstarch over the tofu and toss until each piece is 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 and set it aside.
04 - While the tofu fries, whisk together the honey, 3 tbsp 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. Simmer over medium heat, stirring frequently, until the sauce thickens, about 2 to 3 minutes.
06 - Return the crispy tofu to the skillet and toss gently until every piece is thoroughly coated in the thickened honey garlic sauce.
07 - Transfer the tofu to a serving dish and garnish with sliced green onions and sesame seeds. Serve immediately with steamed rice, quinoa, or sautéed vegetables.
# Helpful Tips:
01 -
- The cornstarch coating creates a crust so crispy you will swear it was deep fried, but it only needs a couple tablespoons of oil in a regular skillet.
- That sauce comes together in three minutes with pantry staples you probably already have on hand.
- Even devoted meat eaters will happily devour this without missing a thing.
02 -
- Skipping the pressing step will leave you with soggy tofu that steams instead of crisping, no matter how hot your oil is.
- Do not overcrowd the pan because the tofu needs direct contact with the hot surface to develop that shatteringly crisp exterior.
03 -
- Freeze and thaw your tofu before pressing for a spongier texture that absorbs even more flavor and crisps up dramatically.
- Toss the cornstarch coated tofu in a fine mesh strainer before frying to shake off excess and prevent clumping in the pan.