Name: Crispy Honey-Garlic Tofu Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 14 oz (400 g) firm tofu; 2 tablespoons cornstarch; 2 tablespoons vegetable oil; 2 garlic cloves, minced; 3 tablespoons honey; 2 tablespoons soy sauce; 1 teaspoon rice vinegar (optional); Sesame seeds; Chopped green onions

Description

This Crispy Honey-Garlic Tofu recipe offers a deliciously crunchy and flavorful vegetarian dish that combines crispy pan-fried tofu with a sweet and savory honey-garlic sauce. Ready in just 30 minutes, it’s perfect for a quick yet satisfying meal and pairs wonderfully with steamed rice or vegetables.

Ingredients

Scale

Tofu

14 oz (400 g) firm tofu
2 tablespoons cornstarch
2 tablespoons vegetable oil

Honey-Garlic Sauce

2 garlic cloves, minced
3 tablespoons honey
2 tablespoons soy sauce
1 teaspoon rice vinegar (optional)

Garnish (optional)

Sesame seeds
Chopped green onions

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Instructions

Press and Prep Tofu: Drain the tofu and press it using paper towels or a tofu press for about 15 minutes to remove excess moisture. Cut the tofu into medium-sized cubes.
Coat and Fry Tofu: Toss the tofu cubes in cornstarch until fully coated. Heat vegetable oil in a skillet over medium heat, then fry the tofu cubes until they are golden and crispy on all sides, about 3-5 minutes per side. Remove the tofu from the skillet and set aside.
Make Honey-Garlic Sauce: In the same skillet, remove any excess oil if necessary. Add minced garlic and sauté for about 30 seconds until fragrant. Add honey, soy sauce, and rice vinegar. Let the mixture bubble and thicken slightly over medium heat for 1-2 minutes, stirring constantly to combine the flavors.
Toss Tofu in Sauce: Return the crispy tofu to the skillet and toss gently until all pieces are evenly coated with the honey-garlic sauce.
Garnish and Serve: Remove from heat and garnish with sesame seeds and chopped green onions if desired. Serve immediately with steamed rice or vegetables for a complete meal.

Notes

Pressing the tofu is essential to achieve maximum crispiness; skip this step and the tofu may be soggy.
For a vegan version, substitute honey with maple syrup or agave nectar.
You can adjust the sweetness or saltiness by varying the amount of honey and soy sauce to your taste.
If rice vinegar is unavailable, you can omit it or substitute with apple cider vinegar for a similar tang.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a skillet to maintain crispiness.