Description

Crispy Honey-Garlic Tofu is a delightful vegetarian dish featuring golden-pan fried tofu bites coated in a sweet, sticky, and garlicky honey sauce. With a crave-worthy balance of savory, sweet, and umami flavors, this easy weeknight recipe delivers restaurant-quality results at home, perfect served over rice or alongside steamed vegetables.

Ingredients

For the Tofu

14 oz (400g) extra-firm tofu, pressed and cut into 1-inch cubes
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons neutral oil (such as canola or vegetable oil)

For the Honey-Garlic Sauce

3 tablespoons honey (or maple syrup for vegan)
3 large garlic cloves, minced
2 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons water
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch

For Serving (Optional)

Sesame seeds
Sliced scallions
Steamed rice or stir-fried vegetables

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Instructions

Prepare the Tofu: Gently press the tofu between layers of paper towels or a clean kitchen towel, placing a heavy pan on top for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.
Coat the Tofu: In a medium bowl, toss the tofu cubes with cornstarch, salt, and pepper until evenly coated. This helps the tofu become extra crispy when cooked.
Pan-Fry the Tofu: Heat the neutral oil in a large nonstick skillet over medium-high heat. When hot, add the tofu cubes in a single layer. Fry for 2–3 minutes per side, turning occasionally, until all sides are golden and crisp (about 8–10 minutes total). Transfer the tofu to a paper towel-lined plate.
Make the Honey-Garlic Sauce: In a small bowl, whisk together the honey, minced garlic, soy sauce, water, rice vinegar, sesame oil, and cornstarch until smooth.
Simmer the Sauce: In the same skillet (wiped clean if needed), pour in the sauce mixture. Cook over medium heat, stirring constantly, until it simmers and thickens to a glossy consistency (about 1–2 minutes).
Toss the Tofu in Sauce: Add the crispy tofu back to the skillet and gently toss to coat every piece thoroughly in the sauce. Remove from heat immediately once coated to keep the tofu crisp.
Serve: Transfer the honey-garlic tofu to a serving plate. Garnish with sesame seeds and sliced scallions, and serve over steamed rice or with your favorite veggies.

Notes

For best results, use extra-firm tofu and press out as much moisture as possible.
Maple syrup can be substituted for honey to make this recipe vegan.
To make the dish gluten-free, use tamari instead of soy sauce.
The sauce thickens quickly; keep an eye on it and toss the tofu in as soon as it turns glossy.
Leftovers can be stored in an airtight container in the fridge for up to 2 days, though the tofu will be less crisp after reheating.