Honey Garlic Tofu is a simple and tasty dish that brings together crispy tofu cubes coated in a sweet and garlicky sauce. The tofu gets a lovely golden crust, and the honey and garlic create a nice balance of sweetness and warmth in every bite. It’s a great option whether you’re looking for a quick dinner or a flavorful way to add some plant-based protein to your meal.
I love making Honey Garlic Tofu because it feels like a little treat, but it’s super easy to whip up. I usually press the tofu to get it extra firm and then pan-fry it until it’s perfectly crisp. The sauce comes together quickly with just a few ingredients, and it smells amazing while cooking. I always find myself smiling as the honey and garlic bubble together in the pan.
My favorite way to enjoy Honey Garlic Tofu is over steamed rice with some steamed veggies on the side. It soaks up the sauce really well, and you get a nice mix of textures and flavors. Plus, it’s a great dish to share with friends or family because it’s familiar but still a little different from the usual weeknight meals. I’m pretty sure this one will become a regular in your kitchen too!
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu works best here because it holds its shape and crisps nicely. I like pressing it well to remove water, which helps it get crispy. Silken tofu won’t work well for frying, but you can bake it with sauce for a softer version.
Honey: This adds sweetness and stickiness to the sauce. If you need a vegan option, maple syrup or agave syrup works just as well and still gives a lovely glaze.
Soy Sauce: It brings salty, umami flavor. Use low-sodium soy sauce if you want to control salt. Tamari is a good gluten-free substitute and just as flavorful.
Garlic: Fresh garlic gives that punch of sharp, aromatic flavor. Avoid garlic powder here; fresh minced garlic is key for the sauce’s taste.
How Do You Get Crispy Tofu That Stays Crunchy in the Sauce?
Getting tofu crispy without it getting soggy in the sauce takes a few steps:
- Press the tofu to remove extra moisture. I press for 15-20 minutes using a towel and weight. This helps it crisp better.
- Fry the tofu cubes in hot oil, turning them until all sides are golden and firm. Don’t crowd the pan, or they will steam instead of crisp.
- Make the sauce separately in the same pan, then add the tofu back in and toss gently just until coated. This keeps the tofu’s crust intact.
If you want extra thick sauce, adding a cornstarch slurry and cooking briefly helps it cling well without making the tofu soggy. This balance keeps the dish tasty and textured.
Equipment You’ll Need
- Non-stick skillet – I prefer it because it helps get the tofu crispy without sticking.
- Press or heavy object – to squeeze excess water from the tofu; important for crispy texture.
- Knife and cutting board – for chopping garlic and cutting tofu into cubes.
- Measuring spoons – to keep the sauce ingredients just right.
- Spatula or tongs – for flipping the tofu carefully and tossing it with the sauce.
- Small bowl – for mixing the cornstarch slurry if you want a thicker sauce.
Flavor Variations & Add-Ins
- Spicy kick: Add a teaspoon of sriracha or chili paste to the sauce for extra heat.
- Extra flavor: Toss in a teaspoon of grated ginger along with the garlic for more depth.
- Vegetable boost: Include steamed broccoli, snap peas, or bell peppers to add crunch and color.
- Different protein: Swap tofu for tempeh or seitan if you want different textures.
How to Make Honey Garlic Tofu
Ingredients You’ll Need:
- 1 block (14 oz) firm or extra-firm tofu
- 2 tablespoons vegetable oil (for frying)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening sauce)
- 2 green onions, thinly sliced
- 1 small red chili or ½ teaspoon chili flakes (optional, for garnish)
- 1 teaspoon toasted sesame seeds (for garnish)
- Cooked white rice (for serving)
How Much Time Will You Need?
This dish takes about 30 minutes total: 15-20 minutes to press the tofu, about 10 minutes to cook and prepare the sauce, and a few minutes to combine everything and serve. It’s quick and perfect for a busy weeknight!
Step-by-Step Instructions:
1. Prepare the Tofu:
Start by draining and pressing the tofu to remove excess water. Wrap the block in a clean kitchen towel and place something heavy on top (like a skillet or books) for 15-20 minutes. This helps your tofu get crispy when cooked.
2. Cut and Cook the Tofu:
Once pressed, cut the tofu into bite-sized cubes. Heat vegetable oil in a non-stick skillet over medium-high heat. Add tofu cubes in a single layer, working in batches if needed, and fry until golden brown and crispy on all sides (about 3-4 minutes per side). Remove the tofu and set aside.
3. Make the Honey Garlic Sauce and Serve:
Lower the heat to medium, then add minced garlic to the same pan. Sauté for about 30 seconds until you can smell the garlic. Stir in soy sauce, honey, rice vinegar, and sesame oil. If you want a thicker sauce, add the cornstarch mixed with water and cook for 1-2 minutes until thickened. Return the tofu to the pan and toss it gently in the sauce until well coated. Serve the tofu over cooked white rice, and garnish with sliced green onions, toasted sesame seeds, and red chili or chili flakes if using for a bit of heat and color.
Enjoy your delicious Honey Garlic Tofu!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu gives a chewier texture that some people love. Just thaw it completely, squeeze out excess water, and then proceed with pressing and cooking as usual.
How Can I Make This Recipe Vegan?
Simply replace the honey with maple syrup or agave nectar to keep it plant-based without losing the sweet flavor.
What’s the Best Way to Store Leftovers?
Store leftover tofu in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat to keep the tofu crispy.
Can I Bake Instead of Frying the Tofu?
Absolutely! Arrange pressed tofu cubes on a baking sheet lined with parchment paper, bake at 400°F (200°C) for about 25-30 minutes, flipping halfway, until golden and firm, then toss with the sauce.