Crispy Honey Garlic Tofu (Printable)

Golden crunchy tofu cubes in sweet savory honey garlic sauce

# 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

# 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 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. Add 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, 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 occasionally, until the sauce thickens, about 2 to 3 minutes.
06 - Return the crispy tofu to the skillet and toss gently to coat all pieces evenly in the thickened sauce.
07 - Transfer to a serving dish and garnish with sliced green onions and sesame seeds. Serve immediately with steamed rice or noodles.

# Expert Tips:

01 -
  • The cornstarch coating creates a shell so crunchy you will forget you are eating tofu.
  • That sticky honey garlic sauce comes together in three minutes and tastes like something from a takeout box.
  • It reheats beautifully the next day if you actually have leftovers.
02 -
  • If your tofu is not pressed well enough it will spit oil at you and never fully crisp up so be patient with this step.
  • Crowding the pan is the fastest way to steam your tofu instead of frying it so cook in two batches if needed.
03 -
  • Pat the tofu dry one more time right before adding the cornstarch because even a little surface moisture prevents a good crust.
  • Let the sauce sit in the hot pan for thirty seconds before adding the tofu back so it thickens to the right consistency.

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