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Easy Honey Garlic Tofu (Sweet and Spicy)

Enjoy the irresistible taste of honey garlic tofu. This easy recipe brings together crispy tofu and a savory sauce for a delightful meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Course: Lunch , Dinner
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. Cut and coat the tofu: Slice the pressed tofu into 1-inch cubes. Pat dry lightly, season with salt, and coat evenly with cornstarch.
  3. 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.
  4. Prepare the sauce: In a small bowl, mix honey, soy sauce, oyster sauce, ⅓ teaspoon cornstarch and water until combined. Set aside.
  5. 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.
  6. Simmer the sauce: Pour in the prepared sauce and let it cook for a minute until slightly thickened.
  7. Toss the tofu: Add the crispy tofu cubes and toss gently to coat them evenly in the sauce. Turn off the flame.
  8. 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.