Crispy Honey Garlic Tofu
A quick and easy weeknight dish featuring crispy tofu coated in a sweet and savory honey-garlic glaze, perfect for satisfying both vegetarians and omnivores.
Ingredients
Main Ingredients
- 400 grams Firm tofu Press for best crisping.
- 4 tablespoons Honey Or maple syrup for a vegan option.
- 4 cloves Garlic, minced Fresh gives the best punch.
- 3 tablespoons Soy sauce Use low-sodium if desired.
- 1/2 cup Cornstarch The secret for crispness.
- 2 tablespoons Sesame oil For flavor, not frying.
- 2 Green onions, chopped For garnish.
- 2 tablespoons Sesame seeds Optional, for texture and nuttiness.
- 1 cup Vegetable oil For frying, use a neutral oil with a high smoke point.
Instructions
Preparation
- Drain the tofu and press it for 15–20 minutes to remove excess moisture.
- Cut the pressed tofu into uniform bite-sized cubes (about 1–1.5 inches).
- In a small bowl, whisk honey, minced garlic, soy sauce, and sesame oil to make the honey-garlic sauce. Set aside.
- Spread the cornstarch on a plate. Toss each tofu cube in the cornstarch until evenly coated; shake off excess.
Cooking
- Heat about 1 cup of vegetable oil in a large skillet over medium-high heat until shimmering.
- Fry the tofu in a single layer, avoiding overcrowding. Cook about 3–4 minutes per side until deep golden and crisp. Turn gently with tongs.
- Transfer fried tofu to a paper towel-lined plate to drain briefly.
- Return the skillet to medium heat, pour in the honey-garlic sauce, and simmer for about 30–60 seconds until it just bubbles and thickens slightly.
- Add the crispy tofu back to the pan and gently toss to coat. Heat just long enough for the sauce to cling.
Serving
- Finish with chopped green onions and a sprinkle of sesame seeds. Serve immediately.
Notes
For best crispiness, keep your oil hot and work in batches. If you want a lighter option, consider baking or air-frying the tofu.