Honey Garlic Tofu is a simple and tasty dish where crispy tofu meets a sweet and garlicky sauce that sticks just right. The tofu gets golden on the outside but stays soft inside, and the honey and garlic combo makes every bite flavorful and comforting.
I love making this recipe because it’s quick to whip up on busy days, and it’s a great way to enjoy tofu if you’re not sure how to cook it best. I usually press the tofu well to get that nice crispiness, then toss it in the sauce right at the end so the flavors really shine without making the tofu soggy.
My favorite way to serve Honey Garlic Tofu is with a side of steamed rice and some fresh veggies like broccoli or snap peas. It’s one of those meals that’s super satisfying but still light enough to feel good about. Plus, I find it’s a hit with friends who don’t usually eat tofu, which always feels like a win!
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu works best because it holds its shape when cooked. Pressing it well helps remove water so the tofu crisps up nicely. If you can’t find tofu, tempeh is a good substitute for a nuttier taste.
Honey: Honey adds sweetness and helps the sauce stick to the tofu. For a vegan option, use maple syrup or agave nectar, which work just as well.
Soy Sauce: This gives the dish its salty, umami punch. Use tamari if you want a gluten-free option. Coconut aminos is another great alternative for soy-free diets.
Garlic & Ginger: Fresh garlic is key for a strong flavor. Ginger is optional but adds a warm, spicy note that balances the sweetness well.
Chili Flakes: These add a little heat. You can skip them if you prefer a milder dish or add more for extra spice.
How Do You Get Crispy Tofu That Holds Softness Inside?
The secret to crispy tofu starts with pressing it well to get rid of extra moisture. Here’s how:
- Wrap the tofu in a clean towel and put something heavy on top for 15-30 minutes.
- Cut into even cubes to cook uniformly.
- Use a good amount of oil and a hot pan to create a crispy exterior. Don’t crowd the pan, or the tofu will steam instead of fry.
- Fry each side for 3-4 minutes until golden brown before turning.
Finally, toss the tofu in the sauce at the end rather than before frying to keep it crispy longer. If you want a thicker sauce, add a bit of cornstarch mixed with water and cook until glossy and clingy.
Equipment You’ll Need
- Large non-stick or cast-iron skillet – I prefer it because it heats evenly and helps get the tofu crispy.
- Kitchen towel or paper towels – for pressing out excess water from the tofu.
- Spatula or tongs – makes turning the tofu easy and keeps it intact.
- Small bowl – for mixing the sauce ingredients.
- Measuring spoons – to add the right amount of honey, soy sauce, and other ingredients.
- Knife and cutting board – for slicing the tofu and optional ginger or chili.
- Serving plates – for presenting your tasty tofu.
Flavor Variations & Add-Ins
- Swap honey for maple syrup or agave nectar to make it vegan and still sweet.
- Mix in a splash of orange juice or pineapple juice for a fruity twist.
- Add chopped cashews or peanuts on top for crunch and extra flavor.
- Stir in sautéed vegetables like bell peppers or broccoli for a hearty, veggie-packed meal.
How to Make Honey Garlic Tofu?
Ingredients You’ll Need:
For the Tofu:
- 1 block (14 oz) firm or extra-firm tofu, drained and pressed
- 2 tablespoons vegetable oil (for frying)
For the Sauce:
- 3 tablespoons honey (or maple syrup for vegan option)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon chili flakes or finely chopped fresh chili (optional)
- 1 teaspoon grated fresh ginger (optional for extra flavor)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening sauce)
For Garnish:
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
How Much Time Will You Need?
This recipe takes about 20 minutes of active cooking time, plus 15 minutes to press the tofu. Preparing the tofu, frying until golden, and making the sauce all happen quickly, making this a perfect dish for a fast and tasty meal.
Step-by-Step Instructions:
1. Press and Cut the Tofu:
Wrap your block of tofu in a clean kitchen towel or paper towels and place something heavy on top for at least 15 minutes to squeeze out excess moisture. Once pressed, cut the tofu into bite-sized cubes.
2. Fry the Tofu:
Heat the vegetable oil in a large non-stick or cast-iron skillet over medium-high heat. Add the tofu cubes in a single layer without crowding the pan. Fry each side for about 3-4 minutes, turning carefully with a spatula or tongs, until the tofu is golden brown and crispy all over.
3. Prepare and Add the Sauce:
While tofu is frying, mix the honey, minced garlic, soy sauce, rice vinegar, sesame oil, chili flakes, and grated ginger (if using) in a small bowl. When the tofu is golden and crispy, reduce heat to medium and pour the sauce over the tofu in the pan.
If you want a thicker sauce, add the cornstarch slurry (cornstarch mixed with water) now and stir gently for another 1-2 minutes until the sauce thickens and coats each tofu cube beautifully.
4. Garnish and Serve:
Remove the tofu from heat and transfer to a serving plate. Sprinkle with sliced green onions and toasted sesame seeds for a fresh, nutty finish. Serve immediately with steamed rice and your favorite vegetables.
Can I Use Frozen Tofu for This Recipe?
Yes, frozen tofu works great and actually becomes firmer and chewier after freezing. Just thaw it completely in the fridge or under cold running water, then press out any extra moisture before cooking as usual.
How Do I Store Leftover Honey Garlic Tofu?
Store leftovers 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, or microwave briefly, though it may soften a bit.
Can I Make This Dish Ahead of Time?
Absolutely! You can fry the tofu and prepare the sauce separately, then combine and heat just before serving. This helps keep the tofu crisp until you’re ready to eat.
What If I Don’t Have Cornstarch?
If you don’t have cornstarch, you can use arrowroot powder or potato starch to thicken the sauce. Alternatively, let the sauce simmer a bit longer to reduce and thicken naturally.
