Crispy Honey Garlic Tofu (Print Version)
Golden crunchy tofu cubes in sweet honey garlic sauce. 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 Cook:
01 - Drain the tofu and press it for at least 10 minutes to remove excess moisture. Cut into ¾-inch cubes.
02 - In a bowl, gently toss the 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. Arrange the tofu in a single layer and fry, turning occasionally, until golden and crispy on all sides, about 10–12 minutes. Remove and set aside.
04 - While the tofu fries, whisk together the honey, soy sauce, minced garlic, rice vinegar, sesame oil, water, and 1 tsp cornstarch in a small bowl.
05 - Pour the sauce mixture into the empty skillet and simmer over medium heat, stirring occasionally, until thickened, about 2–3 minutes.
06 - Return the crispy tofu to the skillet and toss gently to coat every piece evenly in the sauce.
07 - Serve hot, garnished with sliced green onions and sesame seeds.
# Expert Advice:
01 -
- The cornstarch coating creates a crust so crispy you will forget you are eating tofu, and that texture paired with the sweet and sticky sauce is genuinely addictive.
- Everything comes together in forty minutes with pantry staples, which means no special grocery runs on a weeknight when you just want something satisfying.
02 -
- If you skip pressing the tofu, the cubes will steam instead of fry and you will end up with something rubbery rather than crunchy, which defeats the entire purpose of this dish.
- Do not toss the tofu in the pan too aggressively while frying because each flip risks breaking the crust that is still forming, so let it sit undisturbed for a minute or two between turns.
03 -
- The single biggest secret is patience during the frying step, because moving the tofu too early tears the crust off before it has a chance to set and you cannot get that back once it is gone.
- If your sauce seems too thin after three minutes of simmering, let it go another thirty seconds off the heat because it will continue to thicken as it cools in the pan.