Crispy Honey Garlic Tofu (Print)
Crispy tofu cubes glazed in a sweet-savory honey garlic sauce, garnished with sesame seeds and green onions.
# Ingredients:
→ Main Ingredients
01 -
1 block (400-450g) extra-firm tofu, pressed
02 -
60g cornstarch
03 -
Neutral cooking oil for frying
→ Honey Garlic Sauce
04 -
60ml soy sauce
05 -
30ml rice vinegar
06 -
60ml honey
07 -
4-5 garlic cloves, minced
08 -
1 tablespoon freshly grated ginger
09 -
5ml sesame oil
10 -
½ teaspoon red pepper flakes (optional)
→ Garnish
11 -
Toasted sesame seeds
12 -
Sliced green onions
# Directions:
01 -
Wrap tofu block in paper towels or a clean kitchen towel. Place on a plate with a heavy object on top. Press for at least 30 minutes to remove excess moisture.
02 -
Cut pressed tofu into 2cm cubes. Place in a medium bowl.
03 -
Sprinkle cornstarch over tofu cubes, ensuring even coverage on all sides. Gently toss until each piece is thoroughly coated.
04 -
In a small bowl, whisk together soy sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and red pepper flakes until well combined.
05 -
Heat oil in a large skillet over medium-high heat to about 175°C. Carefully add cornstarch-coated tofu in a single layer, working in batches if necessary. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides.
06 -
Remove crispy tofu with a slotted spoon and place on paper towels to drain excess oil.
07 -
Discard oil and wipe skillet clean. Pour in the honey garlic sauce and bring to a simmer over medium heat. Cook for 1-2 minutes until slightly thickened.
08 -
Return crispy tofu to the skillet and gently toss to coat evenly with sauce. Cook for 1-2 minutes until tofu is well glazed, being careful not to burn the sauce.
09 -
Transfer to a serving dish and garnish with toasted sesame seeds and sliced green onions. Serve immediately while hot and crispy.
# Notes:
01 -
For a vegan version, substitute honey with maple syrup or agave nectar.
02 -
Tamari can be used instead of soy sauce for a gluten-free option.
03 -
The drier the pressed tofu, the crispier the final result will be.