I made Crispy Honey Garlic Tofu that’s crunchy, sticky, and impossibly satisfying, and it’s quickly become one of my Best Tofu Recipes For Beginners.

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I’m obsessed with this Crispy Honey Garlic Tofu because it hits every craving I pretend I don’t have. I love the way crunchy edges snap and the sticky honey and garlic glaze clings like it owns the bowl.

It’s simple, loud, a total mood when I need Fast Tofu that actually tastes like something. I adore that it’s solid for weeknight chaos and sits right next to other Vegan Friendly Recipes without apology.

But mostly I eat it because one bite makes me forget bland takeout. No fuss.

Just bold, sticky, crunchy tofu that keeps me coming back every time.

Ingredients

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Tofu: hearty protein, soaks up sauce, gets satisfyingly crispy.
Cornstarch: it makes an irresistible crunchy coating on the tofu.
Salt: wakes up the flavors, simple but totally necessary.
Black pepper: gives a subtle kick and warm background spice.
Vegetable oil: it fries the tofu to golden, neutral and reliable.
Honey: sticky sweet that clings to every crispy corner.
Soy sauce: salty, savory backbone that adds a serious umami punch.
Rice vinegar: bright tang that cuts through the honey’s sweetness.
Water: thins the sauce so it coats without getting gloopy.
Sesame oil: nutty aroma, a little splash goes a long way.
Garlic: punchy, garlicky zip that makes it feel homemade.
Ginger: fresh zing and warm bite, pairs perfectly with garlic.
Basically, cornstarch slurry: thickens the sauce so it clings.
Toasted sesame seeds: tiny crunch and toasty pops on top.
Green onions: fresh, oniony brightness and color as a finish.

Ingredient Quantities

14 oz extra firm tofu, pressed and cut into 1 inch cubes

1/3 cup cornstarch

1/2 tsp salt

1/4 tsp black pepper

3 tbsp vegetable oil for frying

3 tbsp honey

3 tbsp soy sauce or tamari

2 tbsp rice vinegar

2 tbsp water

1 tbsp sesame oil

3 cloves garlic, minced

1 tsp fresh ginger, grated

1 tsp cornstarch mixed with 1 tbsp water for sauce thickening

1 tbsp toasted sesame seeds for garnish

2 green onions, thinly sliced for garnish

How to Make this

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1. Pat the pressed 14 oz extra firm tofu dry with paper towels to remove any extra moisture, then toss the 1 inch cubes gently with 1/3 cup cornstarch, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

2. Heat 3 tbsp vegetable oil in a large nonstick skillet over medium high heat until shimmering but not smoking.

3. Fry the tofu in a single layer, working in batches if needed, for about 3 to 4 minutes per side so each cube is golden and crispy; transfer to a paper towel lined plate to drain excess oil.

4. Wipe out the skillet leaving a thin film of oil, reduce heat to medium low and add 1 tbsp sesame oil, minced 3 cloves garlic and 1 tsp grated fresh ginger, saute for 30 seconds until fragrant but not brown.

5. Mix 3 tbsp honey, 3 tbsp soy sauce or tamari, 2 tbsp rice vinegar and 2 tbsp water in a small bowl and pour into the skillet with the garlic ginger, stirring to combine.

6. Bloom the sauce thickener by whisking 1 tsp cornstarch with 1 tbsp water until smooth, then slowly stir it into the simmering sauce and cook 1 to 2 minutes until the sauce coats the back of a spoon and looks glossy.

7. Return the crispy tofu to the skillet, gently toss or stir so every piece gets coated in the honey garlic sauce, cook another 1 to 2 minutes so the tofu soaks up some flavor but stays crisp.

8. Taste and adjust if needed, add a pinch more salt or a splash more soy sauce if it needs depth, or a little more honey if you want it sweeter.

9. Serve immediately topped with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions, the contrast of crunchy tofu, sticky sauce and fresh onion is what makes it sing.

Equipment Needed

1. Large nonstick skillet (big enough to fry tofu in a single layer)
2. Chef knife and cutting board for cubing the tofu and slicing green onions
3. Paper towels and a plate (for pressing/drying tofu and draining fried pieces)
4. Measuring cups and measuring spoons (1/3 cup, tbsp, tsp)
5. Mixing bowls: one medium for tossing tofu with cornstarch, one small for the sauce
6. Tongs or a slotted spatula for flipping and removing tofu
7. Whisk or fork to mix the cornstarch slurry and sauce
8. Microplane or fine grater for the ginger and a garlic press or small knife for the garlic

FAQ

Q: How do I make the tofu extra crispy? A: Press it at least 20 to 30 minutes to squeeze out as much water as you can, then pat dry. Toss the cubes in the 1/3 cup cornstarch with the salt and pepper so they are evenly coated. Fry in hot oil in a single layer until golden on all sides, don’t crowd the pan, and drain on a rack or paper towel.

Q: Can I bake or air fry instead of frying? A: Yes. For oven, bake at 425 F on a greased sheet for 25 to 30 minutes, flipping halfway, spray or brush lightly with oil. For air fryer, cook at 400 F for about 12 to 15 minutes, shake once. They won’t be exactly the same as deep frying but still very good.

Q: How do I stop the sauce from being too thin or too thick? A: If it’s too thin, stir in the 1 tsp cornstarch mixed with 1 tbsp water and simmer until it thickens. If it gets too thick, add a splash of water or soy sauce to loosen it. Make sure to simmer gently so garlic does not burn.

Q: Can I make this vegan? A: Yes, swap the honey for maple syrup or agave and use tamari or a vegan soy sauce. The texture and flavor will still be great, though slightly different in sweetness.

Q: How long can I store leftovers and how do I reheat them? A: Store tofu and sauce in an airtight container in the fridge for up to 3 to 4 days. Reheat in a skillet over medium heat to keep some crispiness, or in the oven at 375 F for 8 to 10 minutes. Microwave will work but makes it softer.

Q: Any tips to avoid burning the garlic or making the sauce bitter? A: Cook garlic and ginger briefly over medium heat just until fragrant, then add the liquids right away. If garlic browns too much it tastes bitter, so watch it closely and don’t let it sit in a hot dry pan.

Crispy Honey Garlic Tofu Recipe Substitutions and Variations

Tofu (14 oz extra firm) — swap with tempeh for nuttier texture, or firm paneer if you want a milder, less soy flavor
Cornstarch (1/3 cup) — use arrowroot or tapioca starch 1:1 for crispiness, or all purpose flour if that’s all you got (won’t be quite as light)
Honey (3 tbsp) — replace with maple syrup or agave nectar 1:1 for a vegan option, or use brown sugar dissolved in a little hot water if needed
Soy sauce or tamari (3 tbsp) — try coconut aminos for lower sodium and a slightly sweeter taste, or use reduced sodium soy sauce if you prefer less salt

Pro Tips

1. Press and dry the tofu longer than you think you need to, or it’ll never get truly crispy. I usually wrap it in towels and put a heavy pan on top for 30 minutes, changing the towels once if they get soggy.

2. Don’t overcrowd the pan when frying, or the oil temp drops and the tofu steams. Fry in small batches so each cube gets that browned crust, then keep finished pieces on a rack not a paper towel if you want them extra crisp.

3. Taste the sauce before adding the cornstarch. If it’s too sharp from the vinegar, add a little more honey, if it’s too sweet add a splash more soy. Small tweaks here make a big difference.

4. Toss the tofu into the sauce off the heat for the last minute if you want to keep crispiness. The residual heat will coat the cubes without sogging them down, and sprinkle the sesame seeds right at the end so they stay crunchy.

Crispy Honey Garlic Tofu Recipe

Recipe by Sarah level

0.0 from 0 votes

I made Crispy Honey Garlic Tofu that's crunchy, sticky, and impossibly satisfying, and it's quickly become one of my Best Tofu Recipes For Beginners.

Servings

servings

Calories

377

kcal

Equipment: 1. Large nonstick skillet (big enough to fry tofu in a single layer)
2. Chef knife and cutting board for cubing the tofu and slicing green onions
3. Paper towels and a plate (for pressing/drying tofu and draining fried pieces)
4. Measuring cups and measuring spoons (1/3 cup, tbsp, tsp)
5. Mixing bowls: one medium for tossing tofu with cornstarch, one small for the sauce
6. Tongs or a slotted spatula for flipping and removing tofu
7. Whisk or fork to mix the cornstarch slurry and sauce
8. Microplane or fine grater for the ginger and a garlic press or small knife for the garlic

Ingredients

14 oz extra firm tofu, pressed and cut into 1 inch cubes
1/3 cup cornstarch
1/2 tsp salt
1/4 tsp black pepper
3 tbsp vegetable oil for frying
3 tbsp honey
3 tbsp soy sauce or tamari
2 tbsp rice vinegar
2 tbsp water
1 tbsp sesame oil
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp cornstarch mixed with 1 tbsp water for sauce thickening
1 tbsp toasted sesame seeds for garnish
2 green onions, thinly sliced for garnish

Directions

Pat the pressed 14 oz extra firm tofu dry with paper towels to remove any extra moisture, then toss the 1 inch cubes gently with 1/3 cup cornstarch, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.
Heat 3 tbsp vegetable oil in a large nonstick skillet over medium high heat until shimmering but not smoking.
Fry the tofu in a single layer, working in batches if needed, for about 3 to 4 minutes per side so each cube is golden and crispy; transfer to a paper towel lined plate to drain excess oil.
Wipe out the skillet leaving a thin film of oil, reduce heat to medium low and add 1 tbsp sesame oil, minced 3 cloves garlic and 1 tsp grated fresh ginger, saute for 30 seconds until fragrant but not brown.
Mix 3 tbsp honey, 3 tbsp soy sauce or tamari, 2 tbsp rice vinegar and 2 tbsp water in a small bowl and pour into the skillet with the garlic ginger, stirring to combine.
Bloom the sauce thickener by whisking 1 tsp cornstarch with 1 tbsp water until smooth, then slowly stir it into the simmering sauce and cook 1 to 2 minutes until the sauce coats the back of a spoon and looks glossy.
Return the crispy tofu to the skillet, gently toss or stir so every piece gets coated in the honey garlic sauce, cook another 1 to 2 minutes so the tofu soaks up some flavor but stays crisp.
Taste and adjust if needed, add a pinch more salt or a splash more soy sauce if it needs depth, or a little more honey if you want it sweeter.
Serve immediately topped with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions, the contrast of crunchy tofu, sticky sauce and fresh onion is what makes it sing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.