Description
A quick and easy weeknight dinner featuring extra-firm tofu coated in cornstarch for maximum crispiness, tossed in a sweet, savory, and garlicky honey sauce. Ready in just 20 minutes.
Ingredients
Scale
- 14–16 oz (400-450g) extra-firm tofu
- ½ cup (60g) cornstarch
- 3–4 tablespoons neutral oil (avocado or vegetable)
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup (60ml) soy sauce (or tamari for gluten-free)
- 3 tablespoons (45ml) honey (or maple syrup for vegan)
- 2 tablespoons (30ml) rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons (30ml) water
- ½ teaspoon red pepper flakes (optional)
- 2–3 green onions, sliced (for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Press the tofu: Wrap the block in paper towels or a clean kitchen towel, place a heavy object on top, and let sit for 15-20 minutes to remove excess water.
- Cut and coat: Cut the pressed tofu into 1-inch cubes. Place in a large bowl, sprinkle with cornstarch, and toss gently until evenly coated. Shake off excess.
- Make the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, red pepper flakes, and water until the honey is dissolved.
- Fry the tofu: Heat neutral oil in a large skillet over medium-high heat. Add tofu cubes in a single layer (do not overcrowd). Cook undisturbed for 3-4 minutes until golden brown, then flip and cook another 3-4 minutes until crispy on all sides. Remove and set aside on a paper towel-lined plate.
- Cook the sauce: Reduce heat to medium. Pour the sauce mixture into the same skillet. Stir constantly for 1-2 minutes until the sauce bubbles and thickens slightly.
- Combine and serve: Return the crispy tofu to the skillet with the sauce. Toss gently to coat. Cook for 1 minute to meld flavors. Garnish with green onions and sesame seeds. Serve immediately over rice or noodles.
Notes
Pressing the tofu is non-negotiable for crispiness. Do not overcrowd the pan when frying; cook in batches if necessary. For a vegan version, substitute honey with maple syrup. Leftovers can be stored in the fridge for up to 4 days. Reheat in a skillet with a splash of water to restore crispiness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (approx. 5
- Calories: 380
- Sugar: 22
- Sodium: 680
- Fat: 12
- Saturated Fat: 1.5
- Carbohydrates: 45
- Fiber: 2
- Protein: 18
Keywords: tofu, vegan, vegetarian, honey garlic, crispy tofu, quick dinner, weeknight meal, plant-based, gluten-free option