Easy Honey Garlic Tofu Recipe
Honey Garlic Tofu | Crispy tofu pieces coated in a sticky, sweet, garlicky sauce that takes only 25 minutes to make. Perfect for a quick weeknight meal served with rice and your favourite vegetable.
This delicious honey garlic tofu is a super easy recipe to make when you need an easy dinner on the table. Serve the tofu with rice and top with green onions and sesame seeds. For a balanced meal, serve your favourite vegetable with it!
The honey and garlic create the perfect balance of sweet and zesty. Soy sauce adds a layer of umami flavour, and the vinegar and ginger add depth. The tofu is crisped up with cornstarch before adding it to the sauce, so it has this perfect crisp exterior that holds the sauce well.
How to make honey garlic tofu
Start by mixing the liquids together for the sauce, and set them aside. Also, make sure to press the tofu. Then cut it into bite sized cubes.
To get crispy tofu, coat it in corn starch. Then, fry it for 8-10 minutes until crispy, and transfer to a bowl while you make the honey garlic sauce.
Saute the garlic and ginger, and then add the liquids. Bring the sauce to a simmer and then add a corn starch slurry. The sauce thickens quicker this way!
Add the tofu back to the pan and cook for 1 minute to reheat the tofu, and to let it absorb some of the sauce.
What kind of tofu is best
Since you’ll be frying the tofu and then coating it in a sauce, extra firm tofu is the best for this recipe! Firm will work, but extra firm tofu has the most chew.
I also recommend freezing the tofu and thawing it before making this recipe. Freezing the tofu gives it a meatier texture, and allows it to absorb more flavour and sauce. A block of frozen tofu takes over a day to thaw just in the fridge, so I recommend submerging it in cold water for a few hours.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
Mix the honey, brown sugar, soya sauce, water and vinegar in a small bowl. Set aside. In another small bowl, mix 1 tablespoon of corn starch with 1 tablespoon of water. Set aside.
Toss the tofu cubes in the remaining cornstarch. Heat oil in a pan and fry the tofu until crispy, about 8-10 minutes. Transfer to a dish and set aside.
Saute the garlic and ginger until fragrant, about 20 seconds.
Add the liquids and bring the sauce to a simmer.
Add the cornstarch slurry and whisk until thickened about 1-2 minutes.
Add the tofu back to the pan and mix to coat in the sauce.
Serve with rice, green onions and sesame seeds.
Tips for making honey garlic tofu
What to serve with crispy honey garlic tofu
Serve the tofu with rice and your favourite vegetable, like broccoli, green beans, or bok choy. Top with sliced green onions and sesame seeds.
Serve the tofu with noodles instead of rice, or a different grain like couscous, millet or quinoa.
If you’re looking for more tofu recipes, try my Sweet Chili Tofu or Orange Tofu.
Storage
Store the tofu in a container in the fridge for up to 3-4 days. To freeze, store the tofu in a freezer safe container or bag for up to 3-4 months. Reheat in the microwave, or heat in a pan over medium heat. You may need to add a splash of water to thin the sauce out.
FAQ’s
Yes, you can freeze honey garlic tofu but be aware that freezing tofu changes the texture, making it chewier and meatier.
Honey Garlic Tofu
Equipment
- 1 non stick pan I like to use a wok
Ingredients
- ¼ cup liquid honey
- ¼ cup brown sugar packed
- ¼ cup soya sauce
- ¼ cup water + 1 tablespoon for a cornstarch slurry
- 2 tablespoons rice vinegar
- 8 garlic cloves minced
- ½ teaspoon ginger finely grated
- 3 tablespoon corn starch divided
- 350 grams extra firm tofu
- oil for frying
Instructions
- Drain the tofu and wrap it in paper towel. Set aside for 10 minutes under a heavy pan or bowl.
- Mix the honey, brown sugar, soya sauce and rice vinegar in a bowl and set aside. In a separate bowl, mix 1 tablespoon cornstarch with 1 tablespoon water. Set aside.
- Cut the tofu into bite sized cubes and toss them with 2 tablespoons cornstarch.
- Heat a drizzle of oil in a pan over medium heat, and fry the tofu for 8-10 minutes, until crispy and brown. Stir frequently to brown all sides. Transfer the tofu to a bowl and set aside.
- Add the garlic and ginger to the pan, and saute for about 20 seconds, until fragrant. Then add the sauce and bring to a simmer. Add the cornstarch slurry and whisk until thick, about 1 minute.
- Add the tofu to the sauce and cook for about a minute, to reheat the tofu and to let it absorb some sauce.
Video
Notes
Nutrition
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
