I developed a Crispy Honey Garlic Tofu using simple pantry staples that delivers an unexpected twist, and it now ranks among my vegan friendly recipes.

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I never thought tofu could make me do a double take, but this Crispy Honey Garlic Tofu did. It’s crunchy, sticky, and the garlic punches through so you don’t get bored after one bite.

The extra-firm tofu holds up like a champ, and the contrast between crisp edges and glossy sauce is weirdly addictive. I grab this when I need a Fast Tofu fix, and honestly it’s one of my Best Tofu Recipes For Beginners because it looks fancy without being fussy.

Give it a try, you might actually prefer tofu now.

Ingredients

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Tofu: Firm tofu brings plant protein and texture, soaks flavors but needs pressing, not mushy.
Cornstarch: Gives super crisp coating, mostly carbs, no fiber, makes bites satisfyingly crunchy.
Honey: Sweetness, natural sugars, balances savory soy, adds glossy sticky glaze when heated.
Soy sauce: Savory umami, adds salty depth and brown color, choose low sodium if you want.
Garlic: Sharp pungent flavor, gives bite and aroma, cooks quickly so watch for burning.
Sesame oil: Small splash gives toasty aroma and richness, use sparingly its flavor is strong.
Green onions: Freshness, mild onion crunch, brightens dish, adds color and slight sharpness raw.

Ingredient Quantities

1 block extra-firm tofu about 14 oz (400 g) pressed

3 tbsp cornstarch divided

1/2 tsp kosher salt

1/4 tsp black pepper

3 tbsp neutral oil (vegetable or canola) for frying

3 tbsp honey

2 tbsp soy sauce or tamari

1 tbsp rice vinegar

1 tsp toasted sesame oil

3 cloves garlic minced

1 tsp fresh ginger grated

3 tbsp water

1 tsp cornstarch extra (for thickening)

2 green onions thinly sliced

1 tsp sesame seeds

pinch red pepper flakes optional

How to Make this

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1. Press the 14 oz block of extra firm tofu for 20 to 30 minutes to squeeze out as much water as you can, then cut into 1 inch cubes and pat dry with paper towels.

2. Put the tofu in a bowl, sprinkle 1/2 tsp kosher salt and 1/4 tsp black pepper, then toss with about 2 tbsp of the 3 tbsp cornstarch, shake or toss again and add the remaining 1 tbsp if any pieces still seem damp so all 3 tbsp cornstarch are used and the cubes are evenly coated.

3. Heat 3 tbsp neutral oil in a large nonstick or cast iron skillet over medium high heat until shimmering; fry the tofu in a single layer in batches for about 3 to 4 minutes per side until super golden and crunchy, don’t overcrowd the pan, and transfer to paper towels to drain.

4. Wipe the pan clean if it’s too sticky, lower heat to medium, add a tiny splash of oil if needed and sauté 3 cloves minced garlic and 1 tsp grated fresh ginger for about 20 to 30 seconds until fragrant, careful not to burn them.

5. Add 3 tbsp honey, 2 tbsp soy sauce or tamari, 1 tbsp rice vinegar and 1 tsp toasted sesame oil to the pan and stir to combine.

6. In a small bowl whisk 1 tsp extra cornstarch with 3 tbsp water until fully dissolved, pour that slurry into the sauce, bring to a gentle simmer and cook until the sauce thickens into a glossy glaze, about 1 minute.

7. Return the crispy tofu to the pan and toss gently to coat every piece in the honey garlic sauce, cooking another 1 to 2 minutes so the glaze sticks to the tofu; if sauce gets too thick add a splash of water.

8. Turn off the heat and finish with 2 thinly sliced green onions, 1 tsp sesame seeds and a pinch of red pepper flakes if you like heat, then serve right away while it’s sticky and crunchy.

Equipment Needed

1. Tofu press or a heavy plate plus a couple cans and a clean kitchen towel to press the tofu
2. Sharp chef’s knife and a cutting board to cube the tofu and slice green onions
3. Large mixing bowl for tossing the tofu and a small bowl for the cornstarch slurry
4. Measuring spoons and a tablespoon plus a 1/4 cup measure (for accuracy)
5. Large nonstick or cast iron skillet for frying and glazing
6. Spatula or heatproof tongs to flip and toss the tofu
7. Whisk or fork to dissolve the cornstarch and whisk the sauce
8. Paper towels for patting the tofu dry and draining fried pieces, plus a microplane or fine grater for ginger

FAQ

Q: How do I press tofu and why? A: Pressing gets rid of excess water so the tofu crisps up instead of steaming. Wrap the block in a clean towel or paper towels, put a cutting board on top and weigh it down with cans or a heavy book for 30 minutes to an hour. In a rush squeeze between towels for 10 to 15 minutes.

Q: Can I bake or air fry this instead of pan frying? A: Yes. Air fry at 375°F (190°C) for about 12 to 16 minutes, shaking halfway, and spray lightly with oil. Oven bake at 425°F (220°C) for 25 to 30 minutes, flip once. Both work great and use less oil, but the skillet method gets extra crunchy edges.

Q: How do I keep the coating crispy and not soggy? A: Use dry cornstarch on well pressed tofu, make sure the oil is hot before adding pieces, and dont crowd the pan. Drain on a wire rack not paper towels so steam can escape. If needed give them 3 to 5 minutes in a hot oven after frying to firm them up.

Q: Can I make this gluten free or vegan? A: For gluten free swap soy sauce for tamari. For vegan replace honey with maple syrup or agave. The texture and method stay the same, only the flavor will be slightly different.

Q: How do I get the sauce glossy and thick without clumps? A: Whisk 1 tsp cornstarch with about 3 tbsp cold water until smooth, add it to the simmering honey garlic mixture and stir until it thickens, about 1 minute. Make sure the cornstarch is fully dissolved before adding so you dont get lumps.

Q: How should I store and reheat leftovers? A: Keep in an airtight container in the fridge for 3 to 4 days. To re-crisp, reheat in a 350°F oven for 8 to 10 minutes or in the air fryer for 6 to 8 minutes. Microwave will make it soggy so avoid if you want crunch.

Crispy Honey Garlic Tofu Recipe Substitutions and Variations

Extra-firm tofu: firm or super-firm tofu, tempeh (firmer and nuttier, so marinate longer), seitan (chewy, not gluten free), or roasted cauliflower florets for a veg option
Cornstarch (3 tbsp): arrowroot powder, potato starch, tapioca starch, or rice flour (rice flour gives less crisping)
Honey: maple syrup, agave nectar, brown sugar dissolved in a little hot water, or date syrup (all vegan-friendly)
Soy sauce or tamari: coconut aminos (sweeter, lower sodium), liquid aminos, low-sodium soy sauce, or a diluted miso paste for extra umami

Pro Tips

Pro tip 1 — press and prep smart: if you have time freeze the block then thaw before pressing, it firms up the texture and makes the tofu chewier and more able to hold a glaze. After cutting, let coated cubes sit for five minutes so the starch adheres, then shake off any loose dust before frying.

Pro tip 2 — get the crispiest crust: use potato starch or a mix of potato and cornstarch for an extra crunchy shell. Fry in a single layer, dont crowd the pan, and let pieces form a golden crust before flipping. Drain briefly on paper then transfer to a wire rack if you need them to stay crisp.

Pro tip 3 — less oil options and even heat: for less oil use a preheated oven at 425 F or an air fryer, flipping halfway, to mimic the fried texture. If you stick to the skillet, preheat until the oil is shimmering and keep the heat steady so the tofu browns fast and doesnt soak up oil.

Pro tip 4 — sauce and finish tricks: make the cornstarch slurry cold and whisk it well so the sauce goes glossy quick. Add the sesame oil and any fresh aromatics off the heat to keep them bright. If the glaze overwhelms the crunch, reserve a little sauce to drizzle at the end so the pieces dont get soggy.

Crispy Honey Garlic Tofu Recipe

Recipe by Jot Punji

0.0 from 0 votes

I developed a Crispy Honey Garlic Tofu using simple pantry staples that delivers an unexpected twist, and it now ranks among my vegan friendly recipes.

Servings

servings

Calories

345

kcal

Equipment: 1. Tofu press or a heavy plate plus a couple cans and a clean kitchen towel to press the tofu
2. Sharp chef’s knife and a cutting board to cube the tofu and slice green onions
3. Large mixing bowl for tossing the tofu and a small bowl for the cornstarch slurry
4. Measuring spoons and a tablespoon plus a 1/4 cup measure (for accuracy)
5. Large nonstick or cast iron skillet for frying and glazing
6. Spatula or heatproof tongs to flip and toss the tofu
7. Whisk or fork to dissolve the cornstarch and whisk the sauce
8. Paper towels for patting the tofu dry and draining fried pieces, plus a microplane or fine grater for ginger

Ingredients

1 block extra-firm tofu about 14 oz (400 g) pressed
3 tbsp cornstarch divided
1/2 tsp kosher salt
1/4 tsp black pepper
3 tbsp neutral oil (vegetable or canola) for frying
3 tbsp honey
2 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tsp toasted sesame oil
3 cloves garlic minced
1 tsp fresh ginger grated
3 tbsp water
1 tsp cornstarch extra (for thickening)
2 green onions thinly sliced
1 tsp sesame seeds
pinch red pepper flakes optional

Directions

Press the 14 oz block of extra firm tofu for 20 to 30 minutes to squeeze out as much water as you can, then cut into 1 inch cubes and pat dry with paper towels.
Put the tofu in a bowl, sprinkle 1/2 tsp kosher salt and 1/4 tsp black pepper, then toss with about 2 tbsp of the 3 tbsp cornstarch, shake or toss again and add the remaining 1 tbsp if any pieces still seem damp so all 3 tbsp cornstarch are used and the cubes are evenly coated.
Heat 3 tbsp neutral oil in a large nonstick or cast iron skillet over medium high heat until shimmering; fry the tofu in a single layer in batches for about 3 to 4 minutes per side until super golden and crunchy, don’t overcrowd the pan, and transfer to paper towels to drain.
Wipe the pan clean if it’s too sticky, lower heat to medium, add a tiny splash of oil if needed and sauté 3 cloves minced garlic and 1 tsp grated fresh ginger for about 20 to 30 seconds until fragrant, careful not to burn them.
Add 3 tbsp honey, 2 tbsp soy sauce or tamari, 1 tbsp rice vinegar and 1 tsp toasted sesame oil to the pan and stir to combine.
In a small bowl whisk 1 tsp extra cornstarch with 3 tbsp water until fully dissolved, pour that slurry into the sauce, bring to a gentle simmer and cook until the sauce thickens into a glossy glaze, about 1 minute.
Return the crispy tofu to the pan and toss gently to coat every piece in the honey garlic sauce, cooking another 1 to 2 minutes so the glaze sticks to the tofu; if sauce gets too thick add a splash of water.
Turn off the heat and finish with 2 thinly sliced green onions, 1 tsp sesame seeds and a pinch of red pepper flakes if you like heat, then serve right away while it’s sticky and crunchy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.