Description

Golden, crispy tofu tossed in a sticky, garlicky honey sauce that’s sweet, savory, and just a touch spicy. Perfect for tofu lovers and skeptics alike, this plant-based dish is full of flavor and texture.

Ingredients

1 block extra-firm tofu
3 tbsp cornstarch
3 tbsp neutral oil (canola or vegetable)
2 tbsp honey (or maple syrup/agave for vegan)
2 tbsp soy sauce
3 cloves garlic, minced
1 tbsp rice vinegar
1 tsp sriracha or pinch of chili flakes (optional)
1 tbsp sesame seeds (for garnish)
2 scallions, sliced (for garnish)

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Instructions

Press tofu for 15–20 minutes to remove excess moisture. Cut into 1-inch cubes.
Place tofu in a bowl, sprinkle with cornstarch, and toss gently to coat all sides evenly.
Heat oil in a large nonstick skillet over medium-high. Add tofu in a single layer and fry until golden and crisp on all sides (8–10 minutes total). Remove and set aside.
Wipe out skillet if needed. Add garlic and a little oil; sauté until fragrant. Stir in honey, soy sauce, rice vinegar, and sriracha (if using). Let it bubble and reduce slightly.
Add crispy tofu back to pan and toss to coat evenly in the sauce. Cook for another minute until sticky and glossy.
Serve hot with sesame seeds and sliced scallions.

Notes

Bake instead of fry: 425°F for 25–30 mins, flipping halfway, sprayed with oil.
Serve over rice, noodles, in lettuce wraps, bao buns, or grain bowls.
Tofu freezes well after cooking for longer-term storage.
Reheat in oven or air fryer to restore crispiness.