Honey Garlic Tofu
Golden cubes of tofu get a sticky-sweet, garlicky glaze that’s downright irresistible. My family always asks for seconds, and I love how quick it is to whip up.
Serve it over fluffy rice or your favorite grain for a weeknight dinner that feels a little special—no takeout menu required!
Variations & Substitutions
Switch up your protein by swapping tofu for chicken breast or shrimp—just adjust the cooking time as needed. If you’re out of honey, maple syrup or agave nectar work well for a slightly different sweetness.
For a spicy kick, add a dash of chili flakes or a squirt of sriracha to the sauce. Tamari can stand in for soy sauce if you want a gluten-free twist.
Tips & Tricks for Perfect Results
Pressing the tofu is key—don’t skip this step! It helps the tofu crisp up beautifully and soak in all that saucy goodness. Use a nonstick skillet for easy flipping and less sticking.
If you want extra crunch, air fry the tofu cubes before tossing them in the sauce. And always add the tofu back to the pan at the end so it stays crispy, not soggy.
Storage & Reheating
Leftovers will keep well in an airtight container in the fridge for up to three days. To reheat, pop it in a skillet over medium heat for a few minutes, adding a splash of water if the sauce thickens too much.
Honey Garlic Tofu
Ingredients
- 1 block 14 oz firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 tablespoons honey
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 green onion sliced (for garnish)
- Sesame seeds optional, for garnish
Instructions
- Pat the tofu dry and cut into bite-sized cubes. Toss cubes in cornstarch until evenly coated.
- Heat vegetable oil in a large nonstick skillet over medium-high. Add tofu cubes and cook for 3–4 minutes per side, turning until golden and crispy all over. Transfer to a plate.
- In the same pan, lower the heat to medium. Add garlic and sauté for 30 seconds until fragrant. Stir in honey, soy sauce, rice vinegar, and sesame oil. Let it bubble for 1–2 minutes.
- Return the crispy tofu to the pan and toss gently to coat in the sticky sauce. Cook for another minute.
- Pile onto rice, sprinkle with green onions and sesame seeds, and enjoy!
