Honey Soy Tofu
Crispy golden tofu cubes tossed in a sticky, savory-sweet honey and soy glaze that will win over even the biggest tofu skeptics.
Ingredients
- •14 oz extra firm tofu (400g), drained and pressed
- •3 tablespoons cornstarch
- •2 tablespoons neutral cooking oil
- •3 tablespoons soy sauce
- •3 tablespoons honey
- •1 tablespoon rice vinegar
- •2 cloves garlic, minced
- •1 teaspoon fresh ginger, grated
- •2 green onions, thinly sliced
- •1 tablespoon sesame seeds
Instructions
- 1
Pat the pressed tofu completely dry with paper towels, then cut it into bite-sized cubes.
- 2
Place the tofu cubes in a medium bowl and gently toss them with the cornstarch until every piece is evenly coated.
- 3
In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger to create the sauce.
- 4
Heat the neutral cooking oil in a large skillet over medium-high heat.
- 5
Add the cornstarch-coated tofu cubes in a single layer, making sure not to overcrowd the pan.
- 6
Pan-fry the tofu for 8 to 10 minutes, turning occasionally, until all sides are deeply golden and crispy.
- 7
Pour the honey soy sauce mixture directly into the skillet over the crispy tofu.
- 8
Cook for 2 to 3 minutes, stirring constantly, until the sauce bubbles, thickens, and glazes the tofu evenly.
- 9
Remove the skillet from the heat and garnish the dish with sliced green onions and sesame seeds before serving.
💡 Chef tips
- Make sure to press the tofu thoroughly for at least 15 minutes to remove excess moisture for the crispiest texture.
- If you prefer a gluten-free version, simply substitute regular soy sauce with tamari.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, though the tofu is crispiest when eaten immediately.
✅ How it should turn out
The finished dish features wonderfully crispy tofu exterior coated in a glossy, savory-sweet caramel glaze with aromatic notes of garlic and ginger.