Honey Garlic Tofu
User Reviews
4.8
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Additional Time
30 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
236 kcal
-
Course
Main Course
-
Cuisine
Asian
Honey Garlic Tofu
Description
Starting with extra-firm tofu pressed to remove moisture ensures the pieces become crisp when coated with cornstarch or arrowroot powder and pan-fried in oil. The tofu is marinated in a soy sauce blend with sesame oil and sriracha, infusing it with umami and a gentle chili kick. The honey garlic sauce combines soy sauce, honey, lemon juice, garlic, and ginger for a flavorful glaze.
The tofu cubes are pan-fried until golden and crispy, then coated with the sticky honey garlic sauce. Toasted sesame seeds and sliced green onions finish the dish, enhancing the aroma and texture. The contrast between the crunchy exterior and soft, creamy tofu interior provides a desirable texture.
This tofu pairs well with steamed rice or stir-fried greens, making it adaptable to various meal combinations. The marinade can be prepared ahead, and the dish reheats well.
For gluten-free preparation, low-sodium tamari is recommended. Adjust spiciness by varying sriracha in the sauce. Using a non-stick skillet helps prevent sticking if the starch coating is omitted.
Ingredients
- 14 oz tofu extra firm, package
- 1 TBSP cornstarch plus extra as needed, or arrowroot powder
- 2 TBSP cooking oil for frying
- 1 TBSP green onion sliced
- 1-2 tsp sesame seeds toasted
SOY MARINADE
- ¼ cup low-sodium soy sauce or gluten-free tamari
- 1 TBSP sesame oil
- 1 TBSP sriracha chili sauce
HONEY GARLIC SAUCE
- ¼ cup low-sodium soy sauce or gluten-free tamari
- ¼ cup honey
- 1 TBSP lemon juice fresh
- 2 cloves garlic minced
- ¼ tsp ginger paste to taste, or fresh minced ginger
- 1 tsp sesame seeds toasted
Instructions
- Advance prep: Drain and remove tofu from package. Slice the block of tofu into two 1/2 inch thin planks and place on a stack of 4-5 folded paper towels, placing an additional stack of paper towels on top. Set something heavyish on top (I use a cast iron skillet) to make a make-shift tofu press for water removal. Allow to sit. I usually start my tofu about 30 minutes before I want to start cooking.
- Once your tofu is ready, whisk together marinade and pour over tofu in a small shallow baking dish or plastic bag. Allow to sit in the fridge for 15 minutes while you prep the rest of your ingredients. Alternatively you can marinate your tofu the night before to enjoy the following day.
- Whisk together honey garlic sauce and add to a saucepan or small pot. Set aside.
- Once your tofu has marinated a bit, cut each plank into 8 bite-sized cubes, for 16 pieces total.
- Sprinkle either cornstarch or arrowroot starch over the tofu and gently toss until evenly coated and no powdery spots remain.
- FOR PAN-FRIED TOFU: Bring a pan or cast iron skillet to medium-high heat, then add 2 TBSP oil once hot. Tilt and swirl pan so oil is evenly distributed. Once the oil has evenly heated, add your tofu, spaced, so that no sides touch. Let the first side sear for about 6 minutes so a nice even crust forms. You can shake the pan occasionally so they don't stick but keep them on the first side. Once perfectly golden, flip each tofu nugget to the other side and sear for about 4-5 minutes. Remove from pan and allow to drain on a paper towel.
- Add honey garlic sauce to the pan over medium heat and simmer the sauce until it starts to reduce, stirring as needed. Once it starts to thicken, remove from heat (it'll thicken a bit more as it cools) and pour over tofu before serving.
- FOR BAKED TOFU: Pre-heat oven to 400 degrees F and place a piece of parchment paper over a baking sheet. Arrange the coated tofu spaced on the parchment. Bake for 25-30 minutes, tossing or flipping at the 15-minute mark until nice and crispy.
- Garnish with toasted sesame seeds and sliced green onion. Serve with your choice of grains and veggies and dive in!
Notes
- Use gluten-free tamari to keep this recipe gluten-free.
- Press tofu for at least 30 minutes to remove excess moisture for better crispiness.
- Marinate tofu for at least 15 minutes or overnight for deeper flavor.
- Adjust the amount of sriracha in the marinade or sauce to control heat level.
- Serve with rice and steamed or stir-fried vegetables for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Sodium | 681mg | 28% |
| Potassium | 193mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
