Crispy Honey Garlic Tofu

Crispy Honey Garlic Tofu is one of my favorite ways to turn tofu into something bold, flavorful, and totally addictive. With golden-crisp edges and a sticky, sweet-savory garlic glaze, this dish is easy to make and perfect for stir-fries, rice bowls, or as a satisfying main on its own.

Why I Love This Recipe

I love how the tofu gets irresistibly crispy on the outside while staying soft on the inside. The honey garlic sauce is sweet, tangy, and loaded with flavor — it clings to the tofu perfectly. It’s one of those dishes that even tofu skeptics enjoy, and I can pair it with rice, noodles, or veggies for a full meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the tofu:

• Firm or extra-firm tofu (pressed and cubed)

• Cornstarch or arrowroot starch (for coating)

• Salt and pepper

• Oil (for pan-frying or baking)

For the honey garlic sauce:

• Honey

• Garlic (minced)

• Soy sauce or tamari

• Rice vinegar or apple cider vinegar

• Water

• Cornstarch (for thickening)

Directions

1. I press the tofu for at least 15–20 minutes to remove excess moisture, then cut it into bite-sized cubes.

2. I toss the tofu in cornstarch, salt, and pepper until evenly coated.

3. I heat oil in a skillet and pan-fry the tofu on all sides until golden and crispy (about 3–4 minutes per side). I set it aside.

4. In a small saucepan, I mix honey, garlic, soy sauce, vinegar, and water. I bring it to a simmer.

5. I stir in a cornstarch slurry (cornstarch + water) to thicken the sauce.

6. Once the sauce is glossy and thick, I add the crispy tofu and toss to coat evenly.

7. I serve it hot with rice, noodles, or steamed vegetables.

Servings and Timing

Serves 2–3
Prep time: 20 minutes
Cook time: 15 minutes
Total time: About 35 minutes

Variations

• For spice, I add chili flakes or sriracha to the sauce.

• I’ve made this with maple syrup instead of honey for a vegan version.

• Baking or air frying the tofu works great if I want a lower-oil method.

• I toss in steamed broccoli, snow peas, or bell peppers for a one-pan meal.

Storage/Reheating

Leftovers can be stored in the fridge for up to 3 days. I reheat in a skillet to keep the tofu somewhat crispy, or in the microwave for convenience. The sauce will thicken more in the fridge but loosens up when warmed.

FAQs

Can I use soft tofu?

I don’t recommend it — firm or extra-firm tofu holds its shape better and crisps up nicely.

How do I press tofu without a tofu press?

I wrap it in a clean towel and place something heavy (like a skillet or canned goods) on top for about 20 minutes.

Can I bake the tofu instead of frying?

Yes. I bake it at 400°F for 25–30 minutes, flipping halfway through, until golden and crisp.

Is this sauce too sweet?

It’s a balanced sweet-savory flavor, but I adjust the honey or vinegar depending on my taste.

Can I double the sauce?

Absolutely — especially if I’m serving it over rice or noodles. The extra sauce makes everything better.

Conclusion

Crispy Honey Garlic Tofu is proof that tofu doesn’t have to be boring. It’s flavorful, crunchy, and coated in a sticky garlic sauce that I can’t get enough of. Whether I’m making it for a weeknight dinner or meal prep, this recipe always delivers big flavor with simple ingredients.

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