Crispy Honey Garlic Tofu
Make better-than-take-out crispy honey-garlic tofu! Exceptionally crisp, golden nuggets of pan-fried tofu, coated in a savoury-sweet honey-garlic sauce, made with nine simple ingredients – in just 25 minutes or less. This recipe serves two generously, especially when served with rice and veggies, so doubling it would be a great idea!
Servings: 2 servings
Crispy tofu nuggets
- 400 g pre-pressed tofu, cut into bite-sized cubes (extra-firm works, just with a slightly different texture – see note)
- 3 tbsp cornstarch
- avocado oil for frying (or another oil suitable for high-heat: grapeseed, canola, vegetable, peanut)
Honey garlic sauce
- ⅓ cup honey
- 1 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp minced garlic, measured generously (about 4 cloves)
- 6 green onions, thinly sliced (white and green parts separated)
- 2 tbsp toasted sesame seeds
Make the crispy tofu nuggets
Set a large, non-stick skillet over high heat with enough oil to shallow fry the tofu.Place the cubes of tofu in a large bowl and toss with the cornstarch until thoroughly coated.When the oil is hot and the surface is rippling, CAREFULLY place each piece of the tofu into the oil and fry for about 3-4 minutes per side, until a crisp, golden crust develops on at least four out of the six sides.Remove the tofu from the skillet and place on a paper towel-lined plate to drain. Season with a little salt while the cubes are still hot.
Make the honey garlic sauce
While the tofu is cooking, prepare the sauce:In a medium bowl, stir together the honey, soy sauce, vinegar, garlic and white parts of the onion.Carefully pour off excess oil from the skillet used to cook the tofu and set it back over medium-high heat.Pour the sauce into the hot skillet and simmer, stirring frequently, until reduced by a third and thickened slightly (about 3 minutes). The sauce will bubble rapidly due to the viscosity of the honey. Once the mixture deepens in colour and the bubbles become smaller, swipe a spatula through the centre of the skillet to create a divide in the ssauceabout 2" wide. When the sauce takes 3-4 seconds to fill in and meet in the centre of the skillet again, it's ready.
Finsh and serve
Return the crispy tofu to the skillet and toss in the sauce until thoroughly coated.Garnish with the remaining sliced green onions and sprinkle with sesame seeds. Serve over rice with garlicky greens on the side. Enjoy!
Use a minimum 8" wide skillet for a single recipe and, if doubling it, use a skillet at least 10" in diameter across the bottom. This will help keep the cooking time at a minimum since the increased volume of the sauce will take longer to reduce.
Commercially pre-pressed tofu is what makes this recipe so quick with impressive results, but if you can't find it, buy extra-firm tofu and press it yourself.
Cutting the tofu into large pieces will reduce the amount of attention required during the frying process, however smaller pieces will end up with more crunch and less tofu texture in the centre. Similarly, slicing the tofu into slabs about ½" thick will increase the surface area of the crunchy exterior and make the frying process less tedious with only two sides to fry.
Freezing the tofu, then defrosting before cooking improves the texture, making it seem "meatier."
Feel free to use any of your favourite sauces with the crispy tofu – don't stop at honey garlic! Tossing the pan-fried tofu cubes in anything from buffalo to teriyaki sauce is delicious.
Serving: 0.5recipe | Calories: 531kcal | Carbohydrates: 69g | Protein: 19g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 522mg | Potassium: 176mg | Fiber: 5g | Sugar: 46g