Easy Honey Garlic Tofu (Sweet and Spicy)
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Easy Honey Garlic Tofu (Sweet and Spicy)
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Enjoy the irresistible taste of honey garlic tofu. This easy recipe brings together crispy tofu and a savory sauce for a delightful meal.
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Ingredients
- 7 oz 200g firm tofu, drained and cut into ½-inch cubes
- 1 green onion chopped (white and green parts separated)
- ½ teaspoon minced garlic
- ½ teaspoon Gochugaru Korean chili flakes
- 3 tablespoons honey
- 1 tablespoon Regular soy sauce
- 1 tablespoon oyster sauce
- ¼ cup cornstarch
- ¼ cup water
- salt to taste
- ¼ cup Vegetable oil for cooking
- toasted sesame seeds for garnish
Instructions
- Drain the tofu: If using a tofu press, press out excess moisture. Otherwise, wrap the tofu block in paper towels, place it on a flat surface, and gently press or weigh it down with a heavy object (like a cast iron pan) for 15–30 minutes.
- Cut and coat the tofu: Slice the pressed tofu into 1-inch cubes. Pat dry lightly, season with salt, and coat evenly with cornstarch.
- Pan-fry the tofu: Heat oil in a pan over high heat. Once hot, add the tofu cubes in a single layer. Fry for a few minutes, turning occasionally, until all sides are golden brown and crispy. Remove and set aside.
- Prepare the sauce: In a small bowl, mix honey, soy sauce, oyster sauce, ⅓ teaspoon cornstarch and water until combined. Set aside.
- Saute the aromatics: In the same pan, leave a little oil and heat over medium heat. Add the white parts of the green onion and minced garlic, stirring until fragrant. Add gochugaru and stir briefly.
- Simmer the sauce: Pour in the prepared sauce and let it cook for a minute until slightly thickened.
- Toss the tofu: Add the crispy tofu cubes and toss gently to coat them evenly in the sauce. Turn off the flame.
- Garnish and serve: Sprinkle with the green parts of the green onion and toasted sesame seeds. Serve immediately.
Notes
- Use enough cornstarch: A light, even coating makes the tofu crispier. Shake off any excess to prevent clumping.
- Fry in batches: Overcrowding the pan lowers the temperature, making the tofu less crispy.
- Don’t flip too soon: Let the tofu cook undisturbed for a minute before flipping to develop a golden crust.
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