Honey Garlic Tofu is a delicious dish that brings together the sweetness of honey and the punchy flavor of garlic with soft, tender tofu. The tofu soaks up the sticky sauce, making every bite full of flavor and just the right amount of chewiness. It’s a simple, satisfying meal that’s great whenever you want something quick and tasty.
I love making this dish when I’m short on time but still want something that feels special. The best part is how the sauce caramelizes a little as it cooks, giving the tofu a nice glaze that looks as good as it tastes. I usually like to toss in a little ginger or some chili flakes if I want a bit of extra kick, but it’s just as good plain and sweet.
One of my favorite ways to enjoy Honey Garlic Tofu is over a bed of steamed rice with some steamed veggies on the side. It makes for a balanced meal that’s colorful and comforting. This dish is also great for packing in lunches—just reheat and enjoy! It’s become a household favorite because it’s both hearty and uncomplicated, perfect for busy weeknights.
Key Ingredients & Substitutions
Tofu: Use firm or extra-firm tofu for the best texture that holds up during frying. If you can’t find tofu, tempeh also works well.
Cornstarch: This creates a crispy crust on the tofu. You can swap for arrowroot powder or all-purpose flour if needed.
Honey: This adds sweetness and helps thicken the sauce. For a vegan option, replace with maple syrup or agave nectar.
Soy sauce: Provides saltiness and umami. Use tamari for gluten-free or coconut aminos for a soy-free substitute.
Garlic: Fresh garlic is key for that strong aromatic flavor. Avoid pre-minced garlic for best taste.
How Do You Get Tofu Crispy Without It Falling Apart?
The secret to crispy tofu starts with pressing out water. This prevents sogginess and helps the coating stick. After pressing:
- Cut tofu into firm cubes to avoid breaking during cooking.
- Coat evenly with cornstarch which crisps up in the hot oil.
- Fry tofu pieces in a hot, non-stick skillet with enough oil to cover the bottom.
- Cook each side undisturbed until golden brown before turning them gently.
- Do in batches if your pan is crowded to keep heat consistent.
This technique gives you crunchy tofu with a tender inside—perfect for soaking up the honey garlic sauce.
Equipment You’ll Need
- Large non-stick skillet or wok – I recommend it because it heats evenly and makes frying the tofu easy.
- Spatula or tongs – helps turn the tofu for that crispy, golden exterior without breaking it.
- Small bowl – for mixing the sauce ingredients so everything stays well combined.
- Measuring spoons and cups – for accurate amounts of honey, soy sauce, and other ingredients.
- Plate lined with paper towels – to drain excess oil after frying the tofu.
Flavor Variations & Add-Ins
- Spice it up with a pinch of red pepper flakes or chili oil for extra heat.
- Add sliced bell peppers, broccoli, or snap peas to make it a veggie-packed stir-fry.
- Use maple syrup instead of honey for a vegan sweetener.
- Mix in grated fresh ginger for a zesty kick that complements the garlic.
Honey Garlic Tofu
Ingredients You’ll Need:
- 400g (14 oz) firm or extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons cornstarch (for coating tofu)
- 2 tablespoons vegetable oil (for frying)
- 3 tablespoons honey
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger (optional)
- ½ teaspoon red chili flakes or finely chopped fresh red chili (optional, for heat)
- 1 tablespoon water
- 1 tablespoon sesame seeds (for garnish)
- 2 tablespoons chopped scallions (green parts only, for garnish)
- A few sprigs fresh cilantro, chopped (for garnish)
- Optional: cooked rice or steamed vegetables to serve alongside
How Much Time Will You Need?
This recipe takes about 20 minutes of prep and cooking time. Pressing the tofu can be done ahead of time or while preparing other ingredients to save time.
Step-by-Step Instructions:
1. Prepare the Tofu:
Drain and press the tofu for at least 15 minutes to remove any excess water. Then cut the tofu into 1-inch cubes.
2. Coat and Fry the Tofu:
In a bowl, toss the tofu cubes lightly with cornstarch to coat them evenly. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer, making sure not to crowd the pan. Fry the tofu for about 3-4 minutes on each side until it turns golden and crispy. You may need to cook in batches. Once done, remove the tofu and set aside.
3. Make the Honey Garlic Sauce:
In a small bowl, mix together the honey, minced garlic, soy sauce, rice vinegar, sesame oil, grated fresh ginger (if using), red chili flakes (if you want spice), and water. Pour this sauce mixture into the skillet and cook over medium heat. Stir frequently for 2-3 minutes until the sauce thickens and becomes syrupy.
4. Combine Tofu with Sauce:
Return the crispy tofu to the skillet and gently toss to coat each piece with the sauce. Let it cook for an additional 1-2 minutes so the tofu soaks up the flavors.
5. Garnish and Serve:
Transfer the tofu to a serving plate. Sprinkle with sesame seeds, chopped scallions, some diced red chili if you like extra heat, and fresh cilantro. Serve right away with steamed rice or your favorite veggies.
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great because it becomes firmer and chewier once thawed. Just thaw it completely in the fridge overnight or in cold water, then press out excess moisture before cooking.
How Can I Make This Recipe Vegan?
Simply replace the honey with maple syrup or agave nectar to keep it vegan-friendly without losing sweetness.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the sauce is too thick.
Can I Bake Instead of Frying the Tofu?
Definitely! Toss the tofu cubes with cornstarch and a little oil, then bake at 400°F (200°C) for 25-30 minutes, turning halfway through until crispy. Then add the sauce as usual.