Crispy Honey Garlic Tofu

$- 14 oz firm tofu, drained and pressed - 1/2 cup cornstarch - 2 tablespoons vegetable oil To achieve that perfect crispy texture, the main player is firm tofu. It holds its shape well and provides a hearty bite. Pressing it removes extra water, which helps it crisp up when cooked. Next, cornstarch is key. It creates a light coating that turns golden and crunchy during frying. Lastly, vegetable oil is essential for frying. It allows the tofu to brown evenly and adds a nice flavor. - 3 tablespoons honey or agave syrup - 4 cloves garlic, finely minced - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1/2 teaspoon crushed red pepper flakes (optional) This sauce is the star of the dish. Honey or agave syrup brings sweetness, making it sticky and rich. Garlic adds depth and aroma. Soy sauce gives it that umami taste, while rice vinegar balances the sweetness with acidity. Sesame oil adds a nutty hint, and if you like heat, crushed red pepper flakes can spice things up. - Sliced green onions - Sesame seeds Garnishing is where you can get creative. Fresh green onions add a pop of color and a mild onion flavor. Sesame seeds bring a nice crunch and a nutty taste. Together, these garnishes make your dish look appealing and add extra flavor. {{ingredient_image_2}} Start by cutting the firm tofu into bite-sized cubes. I find that about 1-inch pieces work best for even cooking. After cutting, use a paper towel to pat the cubes dry. This step is key. Removing excess moisture helps the tofu get crispy when frying. Next, put the tofu cubes in a large mixing bowl. Sprinkle the cornstarch over the tofu. Gently toss the cubes to coat them evenly. This coating gives the tofu a nice crunch when we fry it. Now, heat the vegetable oil in a non-stick skillet over medium-high heat. You want the oil to shimmer before you add the tofu. Carefully place the coated tofu cubes in a single layer in the pan. Fry them for about 3-4 minutes on each side. Look for a golden brown color and a crispy surface. Once done, transfer the tofu to a paper towel-lined plate to absorb extra oil. Using the same skillet, lower the heat to medium. Add the minced garlic and sauté for about 30 seconds. Stir it continuously to release those great flavors. Be careful not to let the garlic burn, as that will ruin the taste. Now it’s time to mix everything. Pour the honey, soy sauce, rice vinegar, sesame oil, and crushed red pepper flakes into the skillet. Stir this mix well and let it simmer for 1-2 minutes. You will see the sauce thicken slightly. Gently add the crispy tofu back into the pan. Toss the tofu cubes to coat them in the sauce. Cook for one more minute to warm everything through. Serve the honey garlic tofu on a plate. For a beautiful finish, garnish it with sliced green onions and a sprinkle of sesame seeds. This adds color and flavor, making the dish even more appealing. - Press your tofu well. This step is key to getting rid of extra water. Use a tofu press or wrap it in a clean towel. Place a heavy object on top for about 20 minutes. This makes the tofu firm and dry. - When frying, use a non-stick skillet. Heat the oil until it shimmers. Add the tofu cubes in a single layer. Fry them for 3-4 minutes on each side. You want them golden brown and crispy. - Adjust sweetness by using more or less honey. You can also swap honey for agave syrup if you prefer. If you like heat, add more crushed red pepper flakes to the sauce. - Always use fresh garlic for the best flavor. Fresh ingredients make a big difference in taste. Try to find high-quality soy sauce and rice vinegar for a richer flavor. - A non-stick skillet is best for frying. It helps keep the tofu from sticking and makes cleanup easier. - For pressing tofu, a tofu press works great. If you don’t have one, you can use a plate and weights. This will help you achieve that perfect texture. These tips will help you create the crispiest and most flavorful honey garlic tofu. Enjoy your cooking! Pro Tips Pressing Tofu: Ensure your tofu is thoroughly pressed to remove excess moisture, which is key for achieving that crispy texture when frying. Even Coating: When coating the tofu with cornstarch, make sure each piece is evenly coated to prevent any soggy spots during frying. Temperature Check: Make sure the oil is hot enough before adding the tofu; this helps to create a crispy exterior right away. Toss Gently: When mixing the tofu with the sauce, toss gently to avoid breaking the crispy pieces while ensuring they are well-coated. {{image_4}} You can easily make this dish vegan. Just swap honey for agave or maple syrup. Both options work great and keep the sweet flavor. For those with gluten fears, use gluten-free soy sauce. This keeps the dish tasty and safe. To boost flavor, add fresh vegetables. Bell peppers, broccoli, or snap peas add crunch and color. You can also mix in different spices. Try ginger for warmth or cumin for depth. These additions make each bite exciting. Serve the crispy tofu over rice or noodles for a hearty meal. Both options soak up the sauce well. You can also plate it as an appetizer. It looks great and tastes amazing. To keep your crispy honey garlic tofu fresh, store leftovers properly. First, let the tofu cool to room temperature. Then, place it in an airtight container. This will help prevent moisture loss. You can refrigerate the tofu for up to 3 days. Use a glass or plastic container with a tight lid. Avoid using metal containers, as they can react with the sauce. If you have extra sauce, store it separately to keep the tofu crispy. To reheat tofu and keep it crispy, use an oven or skillet. Preheat your oven to 350°F (175°C). Place the tofu on a baking sheet and heat for about 10-15 minutes. This method helps to restore its crunch. If using a skillet, add a bit of oil and heat over medium. Add the tofu and cook for about 5 minutes, turning occasionally. This keeps the outside crispy and avoids sogginess. Avoid using the microwave, as it can make the tofu mushy. Can you freeze crispy tofu? Yes, but it may lose its texture. If you want to freeze it, first cool the tofu completely. Place it in a freezer-safe bag, removing as much air as possible. When you’re ready to eat, thaw the tofu in the fridge overnight. To restore some crispiness, reheat it in the oven or skillet after thawing. Avoid refreezing after thawing, as this can cause quality loss. For this recipe, I recommend using firm or extra firm tofu. Firm tofu holds its shape well during cooking. Extra firm tofu has even less moisture, making it crispier. Both types work well, but extra firm gives the best crunch. Remember to press the tofu to remove excess water before cooking. To add heat, include crushed red pepper flakes or chili oil. You can also use sriracha in the sauce. Start with a small amount and taste as you go. This way, you can adjust the spice level to suit your taste. Spicy garlic sauce can enhance the dish's flavor. Yes, you can make the sauce ahead of time. Store it in an airtight container in the fridge. When ready to use, just reheat it gently on the stove. If the sauce thickens too much, add a splash of water to loosen it up. This way, you save time when cooking. Yes, this recipe can be made gluten-free. Use gluten-free soy sauce or tamari instead of regular soy sauce. Always check labels on the ingredients to ensure they are gluten-free. This way, those with gluten sensitivities can enjoy this tasty dish too. In this post, we covered everything needed for making crispy tofu with honey garlic sauce. You learned about the right ingredients, from firm tofu to garlic and soy sauce. I explained how to prepare, fry, and combine the tofu and sauce effectively. You now have tips for perfect crispiness and tasty variations. Remember, small changes can make big impacts. Enjoy trying this dish, and have fun experimenting with flavors!$

Crispy Honey Garlic Tofu

A delicious and crispy tofu dish coated in a sweet and savory honey garlic sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Asian

Servings 4

Calories 250 kcal

Ingredients

14 oz firm tofu, drained and pressed
0.5 cup cornstarch
2 tablespoons vegetable oil
3 tablespoons honey or agave syrup
4 cloves garlic, finely minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
0.5 teaspoon crushed red pepper flakes (optional)
sliced green onions and sesame seeds for garnish

Instructions

Begin by cutting the pressed tofu into bite-sized cubes. Use a paper towel to gently pat them dry, ensuring to remove any excess moisture. This step is crucial for achieving a crispy texture.
In a large mixing bowl, add the tofu cubes and sprinkle the cornstarch over them. Toss the cubes gently to ensure each piece is evenly coated in cornstarch, which will create a delightful crispiness when fried.
In a non-stick skillet or frying pan, heat the vegetable oil over medium-high heat until it shimmers. Carefully place the cornstarch-coated tofu cubes in a single layer within the pan. Fry them for approximately 3-4 minutes on each side, or until they turn a beautiful golden brown and develop a crispy surface. Once done, transfer the fried tofu onto a paper towel-lined plate to absorb any excess oil.
Using the same skillet, lower the heat to medium. Add the minced garlic and sauté for about 30 seconds, stirring continuously to release its aromatic flavors. Be cautious not to burn the garlic, as it can turn bitter.
Pour in the honey (or agave syrup), soy sauce, rice vinegar, sesame oil, and crushed red pepper flakes (if using) into the skillet. Stir the mixture thoroughly and allow it to simmer for 1-2 minutes, or until the sauce begins to thicken slightly.
Gently reintroduce the crispy tofu back into the skillet. Use a spatula to toss the tofu pieces, ensuring they are well-coated in the honey garlic sauce. Cook for an additional minute to warm the tofu through, allowing it to absorb some of the sauce flavors.
Transfer the honey garlic tofu onto a serving plate. For an appealing presentation, garnish with freshly sliced green onions and a light sprinkle of sesame seeds.

Notes

For extra flavor, marinate the tofu in soy sauce before coating with cornstarch.

Keyword crispy, honey garlic, tofu, vegan