Ingredients
- Extra-Firm Tofu (1 block, about 14-16 ounces): The star of the show, extra-firm tofu is essential for achieving that desirable crispy texture. It holds its shape well during cooking and provides a satisfying bite. Make sure to press it well to remove excess water.
- Cornstarch (½ cup): This is the secret ingredient for achieving that incredible crispiness. Cornstarch coats the tofu and creates a light, crunchy crust when fried or baked.
- Soy Sauce (¼ cup): Provides the savory, umami base for the honey garlic sauce. Use low-sodium soy sauce to control the salt level if preferred. Tamari can be used as a gluten-free alternative.
- Rice Vinegar (2 tablespoons): Adds a subtle tanginess that balances the sweetness of the honey and enhances the overall flavor profile of the sauce. Apple cider vinegar can be substituted in a pinch.
- Honey (¼ cup): The natural sweetener that brings a beautiful glaze and depth of flavor to the sauce. For a vegan option, maple syrup or agave nectar can be used instead.
- Garlic (4-5 cloves, minced): Fresh garlic is crucial for that pungent, aromatic garlic flavor that is central to this dish. Use a garlic press or mince finely for best results.
- Fresh Ginger (1 tablespoon, grated): Adds a warm, slightly spicy note that complements the garlic and honey beautifully. Fresh ginger is highly recommended for the best flavor.
- Red Pepper Flakes (½ teaspoon, optional): For a touch of heat, red pepper flakes add a subtle kick that balances the sweetness and savory notes. Adjust to your spice preference or omit if you prefer a milder flavor.
- Sesame Oil (1 teaspoon): A touch of sesame oil in the sauce adds a nutty aroma and enhances the overall Asian-inspired flavor profile.
- Cooking Oil (for frying, about ½ cup): A neutral cooking oil with a high smoke point, such as canola oil, vegetable oil, or avocado oil, is ideal for frying the tofu to crispy perfection.
- Sesame Seeds (for garnish, optional): Toasted sesame seeds add a visual appeal and a subtle nutty crunch as a final garnish.
- Green Onions (for garnish, optional): Finely sliced green onions provide a fresh, vibrant garnish and a mild oniony flavor that complements the dish.
Instructions
- Press the Tofu: This is the most crucial step for achieving truly crispy tofu. Remove the tofu from its packaging and drain off any excess water. Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place the wrapped tofu on a plate and put a heavy object on top, such as a cast iron skillet or a stack of books. Press for at least 30 minutes, or even better, for an hour. This process removes excess water from the tofu, allowing it to become much crispier when cooked. The drier the tofu, the crispier it will get.
- Prepare the Tofu: Once the tofu is pressed, remove the weight and unwrap it. Cut the tofu into bite-sized cubes, about ¾ inch to 1 inch in size. You can also cut it into triangles or planks if you prefer, but cubes are generally easier to handle and cook evenly.
- Coat the Tofu in Cornstarch: In a medium bowl, place the cubed tofu. Sprinkle the cornstarch over the tofu, ensuring all sides are evenly coated. Gently toss the tofu with your hands or a spatula until each piece is lightly covered in cornstarch. This coating is what will create that crispy exterior when the tofu is cooked.
- Prepare the Honey Garlic Sauce: While the tofu is resting with the cornstarch, prepare the honey garlic sauce. In a small bowl, whisk together the soy sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and red pepper flakes (if using). Whisk until all ingredients are well combined and the sauce is smooth. Set the sauce aside.
- Fry the Tofu Until Crispy: Heat the cooking oil in a large skillet or wok over medium-high heat. You’ll want enough oil to come about ¼ inch up the sides of the pan. Once the oil is hot (test by dropping a tiny piece of tofu in – it should sizzle immediately), carefully add the cornstarch-coated tofu to the hot oil in a single layer. Avoid overcrowding the pan, as this will lower the oil temperature and result in steamed rather than crispy tofu. Work in batches if necessary.
- Cook Until Golden and Crispy: Fry the tofu for about 5-7 minutes per side, turning occasionally, until it is golden brown and crispy on all sides. Use tongs or a slotted spoon to carefully remove the crispy tofu from the skillet and place it on a plate lined with paper towels to drain off any excess oil.
- Add Tofu to the Honey Garlic Sauce: Once all the tofu is fried and crispy, discard the excess oil from the skillet and wipe it clean with a paper towel. Pour the honey garlic sauce into the skillet and bring it to a simmer over medium heat. Cook for 1-2 minutes, or until the sauce slightly thickens and becomes glossy.
- Coat the Tofu in the Sauce: Add the crispy fried tofu to the skillet with the honey garlic sauce. Gently toss the tofu to coat it evenly with the sauce. Cook for another 1-2 minutes, allowing the sauce to cling to the tofu and glaze it beautifully. Be careful not to overcook at this stage, as the honey in the sauce can burn easily.
- Garnish and Serve: Remove the Crispy Honey Garlic Tofu from the heat. Transfer it to a serving dish and garnish with sesame seeds and sliced green onions, if desired. Serve immediately while it’s hot and crispy.
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Sodium: 600
- Fat: 20
- Carbohydrates: 45
- Protein: 20