This crispy honey garlic tofu is a quick, flavorful, and protein-packed plant-based meal that’s perfect for busy weeknights.
Coated in cornstarch and pan-fried to golden perfection, the tofu pairs beautifully with fiber-rich steamed broccoli and a sticky-sweet garlic sauce.
Low in saturated fat and full of plant-based protein, this easy-to-make dish is ideal for meal prep, satisfying dinners, or a wholesome takeout-style dinner at home.
Honey Garlic Tofu
Equipment
- 1 tofu press or 2 plates + kitchen towels
- 1 large zippable bag
- 1 Measuring Cup
- 1 3-quart nonstick skillet
- 1 Spatula
Ingredients
For the Tofu & Stir-Fry:
- 1 16 oz block firm or extra-firm tofu
- 1½ tbsp cornstarch
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- 2 –3 tbsp avocado oil
- 5 cloves garlic minced
- 1 12 oz bag broccoli florets, steamed
- ½ tsp toasted sesame seeds
- Cooked rice for serving
For the Honey Garlic Sauce:
- 3 tbsp low-sodium soy sauce
- ¼ cup honey
- 1 tsp apple cider vinegar
- 1 tsp cornstarch
- 1 tsp red pepper flakes adjust for heat
- 1 tbsp water
Instructions
- Prepare the Tofu: Start by removing the tofu from its packaging and draining any liquid. Place the block on a plate lined with a clean kitchen towel. Cover it with a second towel and place a second plate on top. Add some cans or a small weight to press the tofu. Allow it to press for 15–20 minutes, which removes excess moisture. This step is crucial for achieving tofu that crisps perfectly when cooked. Once pressed, cut the tofu into 1-inch cubes and set aside.
- Coat the Tofu: In a large zippable plastic bag, combine 1½ tablespoons of cornstarch, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Zip the bag closed and shake gently to mix the dry ingredients evenly. Add the tofu cubes to the bag, zip it again, and gently shake until each cube is coated thoroughly in the cornstarch mixture. This coating is what will give your tofu its irresistible crispy texture.
- Mix the Honey Garlic Sauce: In a medium-sized measuring cup or small bowl, combine 3 tablespoons low-sodium soy sauce, ¼ cup honey, 1 teaspoon apple cider vinegar, 1 teaspoon cornstarch, 1 teaspoon red pepper flakes, and 1 tablespoon water. Whisk everything together until smooth. Set this mixture aside for now—it will become your glossy, sticky sauce to coat the tofu and broccoli at the end.
- Heat the Pan and Oil: Place a 3-quart nonstick skillet over medium-high heat.Add 2 tablespoons of avocado oil and tilt the pan to ensure the oil evenly coats the surface. Let the oil heat until it shimmers slightly—this ensures the tofu will sear properly and not stick.
- Cook the Tofu: Carefully add the tofu cubes to the hot skillet, leaving space between them so they don’t steam. Let the tofu cook undisturbed for 6–7 minutes, allowing one side to turn golden brown and crispy. Use a spatula to gently flip the tofu cubes to brown all sides evenly. This step may take a few minutes, but patience here ensures maximum crunchiness. Once fully browned, transfer the tofu to a plate and temporarily set aside.
- Sauté the Garlic: If the pan looks dry, add a small drizzle of avocado oil. Reduce the heat slightly to medium and add the minced garlic. Sauté for about 15–20 seconds, just until fragrant—be careful not to burn it, as burnt garlic will taste bitter.
- Combine Tofu and Broccoli: Add the cooked tofu back into the skillet with the garlic. Toss gently to coat the tofu with the garlic-infused oil. Then, add the steamed broccoli florets. Use a spatula to fold the broccoli into the tofu, ensuring everything is evenly distributed.
- Add the Sauce: Give the prepared honey garlic sauce a quick stir to recombine any settled ingredients. Pour it evenly over the tofu and broccoli in the skillet. Toss gently but thoroughly so the sauce coats all the tofu and broccoli pieces. Continue cooking over medium heat for 30–60 seconds, just until the sauce thickens and becomes glossy.
- Garnish and Serve: Remove the pan from heat. Sprinkle ½ teaspoon of toasted sesame seeds over the top for added flavor and a slight crunch. Serve the crispy honey garlic tofu hot over prepared rice for a complete meal.
Notes
- Press the tofu well: Properly pressing the tofu removes excess moisture, ensuring it crisps beautifully when pan-fried.
- Cornstarch coating: Make sure each tofu cube is evenly coated for maximum crunch.
- Adjust spice level: Red pepper flakes can be reduced or omitted for a milder version.
- Sauce consistency: If the honey garlic sauce is too thick, add a small splash of water while cooking.
- Broccoli preparation: Steam broccoli until just tender to maintain vibrant color and a slight crunch.
- Substitutions: For a non-vegan option, you can swap tofu with chicken or shrimp using the same cooking technique.
- Make-ahead friendly: Tofu can be coated and pressed ahead of time; sauce can be prepared in advance.
Chef’s Secrets For Crispy Tofu
Achieving perfectly crispy tofu begins with pressing out as much moisture as possible.
Even a few extra minutes under a weight can make a significant difference in texture.
Use a nonstick skillet over medium-high heat and avoid overcrowding the pan; leaving space allows each cube to brown evenly.
Tossing the tofu gently during cooking ensures all sides become golden without breaking apart.
Additionally, cornstarch is a simple secret that transforms soft tofu into a crunchy, satisfying bite while keeping the interior tender.
Lastly, always add garlic near the end of cooking to avoid burning and maintain a fresh, aromatic flavor.
Serving Suggestions For Balanced Meals
This honey garlic tofu pairs wonderfully with a variety of sides.
Serve it over steamed jasmine rice, brown rice, or cauliflower rice for a low-carb alternative.
It also complements noodles or quinoa for a complete protein-rich meal.
For extra flavor, drizzle with a little sesame oil or sprinkle with chopped scallions.
Add a side of pickled vegetables or a simple cucumber salad for freshness.
For a more indulgent twist, top with crushed peanuts or cashews for added crunch and a nutty dimension.
Storage Tips For Best Results
Leftover honey garlic tofu can be stored in an airtight container in the refrigerator for up to 3–4 days.
Keep the sauce separate from the tofu if possible to preserve crispiness; reheat tofu in a nonstick skillet over medium heat rather than the microwave to restore texture.
Steamed broccoli can be stored separately and added during reheating.
For longer storage, tofu can be frozen, though it may slightly alter the texture. Always allow the dish to cool completely before refrigerating to maintain the best flavor and texture.
Frequently Asked Questions
1. Can I use frozen tofu for this recipe?
Yes, frozen tofu works well. Thaw completely, press thoroughly, and pat dry before coating with cornstarch. Freezing creates a chewier texture that some find even more satisfying in stir-fries.
2. How do I prevent the tofu from sticking?
Ensure your pan is properly heated and lightly coated with oil. Avoid moving the tofu immediately—allow it to sear for a few minutes before flipping. Using a nonstick skillet or well-seasoned cast iron pan helps tremendously.
3. Can I make this recipe vegan?
Absolutely! Use plant-based honey alternatives like maple syrup or agave nectar. All other ingredients in the recipe are already plant-based, making it naturally vegan-friendly.
4. Can I prepare this ahead of time?
Yes, both the tofu and the sauce can be prepped in advance. Store the coated tofu and sauce separately in the fridge and cook just before serving to maintain crispiness.
5. How spicy is this dish?
The heat comes from red pepper flakes, which can be adjusted according to taste. You can omit them entirely for a mild version or increase slightly for a spicier kick.
