Why You Will Love This Recipe
- One-Skillet Meal: This easy recipe is made on the stove using only one skillet, so you won’t spend much time doing dishes.
- Perfect Texture: The tofu is crispy and crunchy on the outside while remaining soft and warm on the inside.
- Simple Ingredients: The flavors are created with basic pantry staples you can find anywhere, so there is no need for special markets or obscure ingredients.
- Healthy and Guilt-Free: It is a meat-free meal that is both nutritious and satisfying.
Ingredients
- 12 ounces firm or extra firm tofu
- 4 tablespoons cornstarch
- Salt and pepper to taste
- 2-3 tablespoons vegetable oil (or canola)
- 3 cloves fresh garlic, sliced
- 1 teaspoon ground ginger
- 2 tablespoons soy sauce (or liquid aminos)
- 1 teaspoon chili garlic paste
- 3 tablespoons honey
- 1 tablespoon water
- 1 teaspoon cornstarch (for slurry)
- 1 teaspoon water (for slurry)
- Toasted sesame seeds and green onions for garnish
Step-by-Step Instructions
- Prepare the Tofu: Drain the tofu from the package and press it to remove excess water. Once fully drained, chop the tofu into bite-sized cubes.
- Coat the Tofu: In a large bowl or lidded container, combine the cornstarch, salt, and pepper. Add the tofu cubes, cover, and shake well until every piece is evenly coated.
- Fry the Tofu: Heat vegetable oil in a large skillet over medium heat. Add the tofu in a single layer, ensuring the pieces do not touch. Fry for 3-5 minutes per side until golden brown and crispy. Remove the tofu and set it aside on a wire rack.
- Mix the Sauce: In a small bowl, whisk together the soy sauce, chili garlic paste, honey, and one tablespoon of water.
- Sauté Aromatics: Drain excess oil from the skillet, leaving just enough to sauté. Add the sliced garlic and ground ginger, cooking for about 30 seconds until fragrant.
- Thicken the Sauce: Pour the soy sauce mixture into the skillet and bring to a simmer. In a small bowl, mix the cornstarch slurry (1 tsp cornstarch and 1 tsp water) and stir it into the sauce until thickened.
- Combine and Serve: Turn off the heat and add the fried tofu back into the skillet. Toss to coat every piece in the honey garlic sauce. Top with sesame seeds and sliced green onions.
Expert Tips / Pro Tips
For the best results, always choose firm or extra-firm tofu. These varieties have less water and a denser texture that mimics meat, making them ideal for pan-frying. If you use silken or regular tofu, the cubes will likely fall apart in the skillet.
Don’t skip the pressing step! Pressing the tofu for at least 30 minutes ensures it can absorb the sauce properly and achieve that signature crunch. If the tofu is too wet, it will steam rather than fry, resulting in a soggy texture.
When frying, avoid overcrowding the pan. If you put too many pieces in at once, the temperature of the oil will drop, and the tofu won’t get as crispy. Work in batches if necessary to ensure every cube has enough space to brown.
Variations & Substitutions
Make it Vegan: To make this recipe vegan, simply substitute the honey for maple syrup or agave nectar. The flavor remains delicious and sweet.
Adjust the Heat: If you prefer a spicier sauce, increase the amount of chili garlic paste or add a pinch of red pepper flakes. If you don’t have chili paste, a dash of Sriracha also works well.
Soy Alternatives: If you are watching your sodium intake or avoid soy, you can use low-sodium soy sauce, liquid aminos, or coconut aminos.
Serving Suggestions
This Crispy Honey Garlic Tofu pairs perfectly with steamed broccoli and a side of brown rice or jasmine rice. The simple sides balance the bold flavors of the sauce. For a more unique meal, try serving it alongside lemon basil rice, roasted lima beans, or quick-sautéed green beans. It also makes an excellent addition to a meal prep routine as it stays flavorful throughout the week.
Storage, Freezing & Reheating
Storage: Place leftover tofu in an airtight container and refrigerate for up to one week. Note that the tofu will lose some of its crispiness the longer it sits in the sauce.
Reheating: For the best texture, reheat the tofu in a skillet over medium heat until warmed through. You can also use a microwave, though the texture will be softer.
Freezing: While you can freeze cooked tofu, the texture may change significantly upon thawing, becoming more porous. It is generally best enjoyed fresh or from the refrigerator.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 222 kcal |
| Carbohydrates | 24g |
| Protein | 9g |
| Fat | 11g |
| Sodium | 508mg |
| Sugar | 13g |
FAQ
How do I press tofu without a tofu press?
You can easily press tofu by placing the block on a plate and putting another plate on top. Place a heavy item, like a couple of canned vegetables or a heavy skillet, on the top plate. Let it sit for 30 minutes, then drain the water and pat the tofu dry with paper towels.
Can I bake the tofu instead of frying it?
Yes, you can bake the cornstarch-coated tofu at 400°F (200°C) for about 25-30 minutes, flipping halfway through, until crispy. Once baked, toss it in the prepared sauce as directed in the recipe.
Is this recipe gluten-free?
To make this recipe gluten-free, ensure you use a gluten-free soy sauce (tamari) or liquid aminos, and verify that your cornstarch and chili garlic paste are certified gluten-free.
Crispy Honey Garlic Tofu
Ingredients
Method
- Press the tofu for at least 30 minutes to release excess water. Chop into bite-sized squares. Place in a large container with a lid, add cornstarch, salt, and pepper. Place the lid back on the container and shake until all the pieces of tofu are covered.
- Heat a skillet with vegetable oil over medium heat. Once the oil is heated, add the tofu (do not let the tofu touch). Let the tofu fry until crispy and golden, flipping as each side cooks. Work in batches if necessary. Once done, place the fried tofu on a wire rack to cool.
- While the tofu is cooling, prepare the sauce. In a small bowl, whisk together the soy sauce, chili garlic paste, honey, and water. Set aside.
- Drain the skillet of any excess oil, leaving a small amount to sauté. Heat the skillet over medium heat again. Add the sliced garlic and ginger and cook until fragrant, about 30 seconds to a minute. Whisk in the honey garlic sauce and let simmer.
- While the sauce is simmering, combine the cornstarch and water for the slurry in a small bowl. Stir the slurry into the sauce and let it thicken for about a minute. Turn off the heat.
- Add the fried tofu back to the skillet and stir until every piece is thoroughly coated by the honey garlic sauce. Garnish with toasted sesame seeds and sliced green onions before serving.