Honey Garlic Tofu
A quick and easy plant-based favorite — crispy pan-fried tofu coated in a luscious honey garlic glaze. Rich in protein and fiber, this flavorful dish is perfect for a nutritious weeknight dinner or meal prep. Minimal ingredients, bold flavors, and simple steps make it a go-to for healthy home cooking.
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.
