Crispy Honey Garlic Tofu

This crispy honey garlic tofu is a standout plantbased dish that delivers a perfect balance of sweet, savory, and slightly tangy flavors. It transforms simple tofu into golden, crunchy bites wrapped in a sticky honey garlic glaze that’s bursting with fresh ginger and garlic notes. This recipe is great for a speedy weeknight dinner that feels indulgent without being complicated.

I first made this tofu on a whim when I wanted something comforting but light, and it quickly became a regular request in my household because the crispy coating paired with that rich sauce is seriously addictive.

Ingredients

• Tofu: One block of extrafirm or superfirm tofu pressing this thoroughly helps achieve crispy cubes that hold up well in the pan
• Cornstarch: for coating tofu to create a crunchy crust
• Salt and black pepper: basic seasoning to enhance flavor
• Neutral oil: such as canola, vegetable, or grapeseed these oils have a high smoke point perfect for panfrying tofu
• Soy sauce or tamari: brings umami depth and saltiness to the sauce
• Honey: adds natural sweetness and helps form a sticky glaze
• Rice vinegar: balances sweetness with a touch of acidity
• Sesame oil: gives a nutty aroma and enhances the overall flavor profile
• Fresh ginger: adds warmth and spiciness that complements the garlic
• Garlic: essential for that classic honey garlic punch
• Red pepper flakes (optional): for a subtle heat kick
• Additional cornstarch and water: combined into a slurry to thicken the sauce beautifully
• Toasted sesame seeds and sliced green onions (optional for garnish): add texture and fresh brightness

Instructions

Press the Tofu:

Remove the tofu from its packaging. Wrap it tightly in several layers of paper towels or a clean kitchen cloth. Place a heavy object such as a cast iron skillet or a stack of books on top. Leave it for at least 30 minutes or up to one hour to draw out excess moisture. The drier the tofu, the crispier it fries.

Cut the Tofu:

Unwrap the pressed tofu carefully and cut it into uniform cubes approximately one inch in size. This ensures even cooking and crispiness on all sides.

Season and Coat Tofu:

Place the tofu cubes in a medium mixing bowl. Add two tablespoons of cornstarch, half a teaspoon of salt, and a quarter teaspoon of black pepper. Gently toss everything until each cube is evenly coated with the dry mixture. Be careful not to break the tofu pieces.

Prepare Honey Garlic Sauce:

In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, freshly grated ginger, minced garlic, and red pepper flakes if you want a hint of spice. Set this sauce mixture aside for later use.

Make Cornstarch Slurry:

Combine one tablespoon of cornstarch with two tablespoons of water in a tiny bowl. Stir until completely smooth with no lumps. This slurry will thicken the sauce.

Fry the Tofu:

Heat two to three tablespoons of neutral oil in a large nonstick skillet or wok over mediumhigh heat. Once hot, add the tofu cubes in a single layer. Avoid overcrowding the pan to ensure even browning. Cook for five to seven minutes, turning occasionally, until all sides are golden and crispy. You might need to cook in batches.

Add the Sauce:

Reduce the heat to mediumlow. Pour the prepared honey garlic sauce carefully over the crispy tofu in the skillet. Stir gently to coat every piece in the flavorful glaze.

Thicken the Sauce:

Immediately add the cornstarch slurry to the pan while stirring constantly. Continue cooking for one to two minutes until the sauce thickens and forms a glossy glaze that sticks to the tofu, enhancing every bite.

Serve:

Remove the skillet from heat. Serve the tofu hot, sprinkled with toasted sesame seeds and sliced green onions if you want a little fresh crunch and extra flavor.

For me, the first time I made this dish as a family meal, my kids were skeptical about tofu. But the crunchy outside and sweet garlic flavor won them over completely. The toasted sesame seeds and green onions were the little touches that made it feel special and restaurantworthy at home.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to four days. The tofu tends to soften a bit once refrigerated, so to bring back some crispiness, reheat gently in a skillet on medium heat rather than microwaving. Avoid overcrowding the pan during reheating to crisp the tofu cubes back up nicely.

Ingredient Substitutions

Maple syrup or agave nectar can replace honey for a veganfriendly dish without losing that wonderful sticky sweetness. Rice vinegar can be swapped with apple cider vinegar or white wine vinegar, but expect a milder tangy note. If you don’t have cornstarch, arrowroot powder is a suitable substitute that works similarly for coating and thickening. Low sodium soy sauce can be used for reduced salt content without sacrificing umami flavor.

Serving Suggestions

Serve the tofu over steamed jasmine rice or brown rice to soak up the delicious sauce. Pair with sautéed or roasted vegetables like broccoli, snap peas, or bell peppers for a balanced meal. As a fun variation, toss the tofu with cooked noodles and garnish with chopped peanuts and lime wedges for a Thainspired twist.

This honey garlic tofu is quick to make and satisfies both tofu skeptics and enthusiasts alike. Serve it hot over rice with a sprinkle of sesame seeds for a simple weeknight favorite.

Common Questions About Recipes

→ How do I ensure crispy tofu?

Press out excess water from tofu for 30-60 minutes, then coat evenly with cornstarch before frying to achieve maximum crispiness.

→ Can I substitute honey in the sauce?

Yes, maple syrup or agave nectar are excellent vegan substitutes that maintain the sweet balance of the glaze.

→ What oil is best for pan-frying the tofu?

Use neutral oils like canola, vegetable, or grapeseed oil for even frying and to avoid overpowering the sauce flavors.

→ How thick should the sauce be?

The sauce should be glossy and cling well to the tofu, achieved by adding a cornstarch slurry and cooking it briefly until thickened.

→ Can I prepare this dish in advance?

For best texture, serve fresh, but leftovers keep well refrigerated for 3-4 days and reheat gently to retain crispiness.