This Honey Garlic Tofu delivers crispy, flavorful bites glazed in a savory-sweet sauce that’s irresistible.
Packed with plant-based protein and fiber, it’s a wholesome, low-saturated-fat dish perfect for healthy eating.
Quick to prepare and satisfying, it’s ideal for weeknight dinners or meal prep, offering both nourishing nutrition and bold Asian-inspired flavors in every bite.
Honey Garlic Tofu
Equipment
- 1 medium non-stick frying pan or wok
- 1 mixing bowl
- 1 knife
- 1 cutting board
- 1 spatula
- 1 kitchen towel or tofu press
- Measuring Spoons
- Measuring cups
Ingredients
Tofu & Coating:
- 400 g firm tofu
- 3 tbsp cornflour
- 2 tbsp peanut oil
- 5 cloves garlic finely chopped
Sauce:
- 4 tbsp low-sodium soy sauce
- 4 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 2 tbsp honey
- ½ tsp salt
- ½ tsp pepper
- ½ tsp chili flakes
- ¼ cup water
Garnish:
- 2 tbsp toasted sesame seeds
- 2 tbsp chopped green onion
Instructions
- Press the Tofu: Remove the tofu block from its packaging and drain any excess liquid. Place it on a clean kitchen towel and cover it with another towel to absorb moisture. If you don’t have a tofu press, place a heavy, flat object such as a cast iron pan, cutting board with a weight, or a stack of plates on top. Leave it for about 20 minutes. This pressing step removes extra water so the tofu achieves a firm texture and crisps beautifully when fried.
- Prepare the Sauce: While pressing the tofu, combine all the sauce ingredients in a medium bowl. Add low-sodium soy sauce, rice vinegar, hoisin sauce, honey, salt, pepper, chili flakes, and water. Stir thoroughly until the honey dissolves and the mixture is smooth and balanced. Set aside. This sauce creates a perfect harmony of sweet, savory, tangy, and mildly spicy notes for the tofu.
- Slice and Coat the Tofu: Once the tofu is pressed, place it on a cutting board. Slice it horizontally in half, then cut each half into nine equal pieces to create bite-sized rectangles. Place the tofu pieces in a large bowl and sprinkle evenly with cornflour, salt, and pepper. Gently toss until all pieces are evenly coated. The cornflour will help create a crisp exterior and allow the sauce to cling better to the tofu.
- Pan Fry the Tofu: Heat peanut oil in a medium to large non-stick frying pan or wok over medium-high heat until shimmering. Place the tofu slices in a single layer without overcrowding the pan to ensure even crisping. Fry each side for 4–5 minutes or until golden brown. Turn pieces gently to avoid breaking them. Fry in batches if necessary. Once cooked, transfer tofu to a plate lined with paper towels to drain excess oil.
- Sauté the Garlic: Remove excess oil from the pan, leaving just enough to sauté the garlic. Reduce heat to medium-low and add finely chopped garlic. Stir constantly for about 2 minutes until fragrant and lightly golden. Be careful not to burn the garlic, as it can become bitter. This step infuses the pan with rich aroma and flavor for the sauce.
- Cook the Sauce with Tofu: Pour the prepared honey garlic sauce into the pan with the sautéed garlic. Increase the heat slightly to bring the sauce to a gentle boil. Stir well to combine the ingredients. Add the fried tofu slices to the sauce, turning them gently so each piece is coated evenly. Reduce heat to a simmer and cook for 5–10 minutes, stirring occasionally, until the sauce thickens into a glossy glaze that clings beautifully to the tofu.
- Garnish and Serve: Transfer the glazed tofu to a serving plate. Sprinkle generously with toasted sesame seeds and freshly chopped green onions. The garnishes add texture, flavor, and visual appeal. Serve immediately with steamed rice, noodles, or stir-fried vegetables for a wholesome, protein-rich meal that’s satisfying and flavorful.
- Pro Tip: For extra flavor, marinate tofu slices in soy sauce and rice vinegar before coating with cornflour. Slicing tofu before pressing shortens pressing time. A non-stick pan works best for even cooking, but if using a regular pan, add more oil to avoid sticking.
Notes
- Pressing the tofu is essential to achieve a firm texture and crisp exterior. If short on time, slice the tofu first before pressing to reduce pressing time to about 10 minutes.
- Use a good quality non-stick pan or wok to prevent sticking, especially when coating tofu with cornflour.
- For a deeper, richer flavor, substitute 2 tablespoons of low-sodium soy sauce with dark soy sauce.
- Adjust honey to your preferred sweetness level — reducing by ½ tablespoon will make the sauce less sweet.
- Fry tofu in batches to avoid overcrowding the pan, ensuring even crisping.
Chef’s Secrets for Crispy Tofu
The key to perfect honey garlic tofu lies in texture and flavor layering.
Pressing tofu removes excess water so the coating crisps beautifully.
Lightly dusting tofu with cornflour creates a satisfying crunch that holds sauce well.
When frying, patience matters — cook each side until golden and resist moving pieces too early.
For a deeper flavor, lightly marinate tofu in a mixture of soy sauce and rice vinegar before coating.
Lastly, simmering tofu in the sauce allows it to absorb every bit of flavor, making it richer and more irresistible.
Serving Suggestions for Flavorful Meals
Honey garlic tofu is versatile and works beautifully in a variety of meals.
Serve it over steamed jasmine rice or brown rice for a wholesome dinner.
Pair with stir-fried vegetables like broccoli, snap peas, or bok choy to add freshness and crunch.
For a lighter option, enjoy it on a bed of leafy greens as a protein-rich salad.
You can also serve it as a side dish with noodles or add it to a Buddha bowl for meal prep.
Garnish with sesame seeds and fresh herbs to elevate presentation and taste.
Storage Tips for Best Freshness
Cooked honey garlic tofu keeps well in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a non-stick pan over low heat to maintain crispness — avoid microwaving directly as this can make tofu soggy.
The sauce may thicken after refrigeration; add a splash of water when reheating to loosen it.
For longer storage, freeze cooked tofu in an airtight container for up to 2 months.
Thaw in the refrigerator overnight before reheating to maintain texture and flavor.
Frequently Asked Questions
1. Can I use firm tofu instead of extra-firm tofu?
Yes, but extra-firm tofu works best for frying since it holds its shape better. Firm tofu can still be used, but it may require longer pressing to remove excess moisture and achieve crispiness.
2. Is there a vegan substitute for honey?
Absolutely. You can replace honey with maple syrup or agave nectar to keep the dish vegan while retaining the sweet glaze. Adjust to taste, as sweetness levels may differ.
3. Can I make this recipe oil-free?
You can bake tofu instead of frying it for an oil-free version.
Coat tofu with cornflour, arrange on a parchment-lined tray, and bake at 200°C (400°F) for about 25–30 minutes, flipping halfway through. Then toss with the sauce.
4. How can I make this recipe gluten-free?
Use tamari or a certified gluten-free soy sauce instead of regular soy sauce. Ensure hoisin sauce is gluten-free or substitute it with a gluten-free alternative to maintain flavor.
5. Can I prepare this recipe in advance?
Yes, you can prepare tofu and sauce ahead of time separately. Store tofu in the refrigerator and reheat with the sauce just before serving. For best texture, fry tofu fresh before combining with sauce.
