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Spicy Honey Garlic Tofu is the perfect easy dish for any meal! The crispy tofu is tossed in a sweet and spicy garlic honey glaze and is absolutely delicious with a bowl of freshly steamed rice!
Watch the Spicy Honey Garlic Tofu Recipe Video Below!
Spicy Honey Garlic Tofu: Ingredients
- tofu – I recommend using extra firm tofu; see note below
- kosher salt
- black pepper
- garlic powder
- cornstarch – tossing the tofu cubes in cornstarch will help them maintain their firmness and develop a crispy coating when fried; this will also help the tofu hold up once combined with the sweet and spicy honey garlic sauce.
- neutral oil – my go to neutral oil is avocado oil but you can also use canola, vegetable, or peanut oil. I do not recommend using olive oil or sesame oil.
- garlic
- honey
- gochujang -this is a spicy and sweet Korean red pepper paste, with a strong flavor profile and a hint of umami. It is usually sold in tubs of varying sizes – I see them at all of the grocery stores near me. It’s an extremely popular and versatile ingredient – I use it in dishes like Spicy Pork Bulgogi, Kimchi Fried Rice, Spicy Honey Garlic Tofu, Gochujang Honey Wings, Spicy Gochujang Noodles, Korean Fried Cauliflower, Korean Fried Chicken and more!
- brown sugar
- soy sauce, low sodium – if you have low sodium soy sauce, I would use it because gochujang is relatively high in sodium. However, if you don’t have it, regular soy sauce will work as well.
- water
Don’t feel like frying? Make super crispy Air Fryer Tofu instead!
Key Tip
What Type of Tofu Should I Use?
When you go to any Asian grocery, you will notice there are many types of tofus in the refrigerated (and shelf-staple) section – each with different textures and suitable for specific types of dishes. Here are the most common types of tofu and the dishes they are typically used in:
Soft Tofu:
- This type of tofu has the most water content and will be the softest of the varieties you’ll find in your grocery store.
- It’s silky and very pliable due to this high water content, similar to the consistency of a soft cheese.
- I like to use this tofu in my Chinese Silken Tofu.
Firm Tofu:
- Regular tofu is typically best for soups and stews. It is sometimes labeled as “medium” firmness.
- You want to use this tofu when you want a tofu that is soft enough to soak up sauce or braising liquid, but firm enough to not fall apart, like Mapo Tofu.
Extra Firm Tofu – For Spicy Honey Garlic Tofu, I recommend extra firm tofu. This type of tofu will help hold up its shape when pan frying!
- Firm or extra firm tofu is the variety with the least amount of water content. The tofu is dense, similar to the consistency of meat, and is my favorite to use in recipes, like this one or Salt and Pepper Tofu or Korean Braised Tofu, as it holds up very well.
Recipe Instructions
1. Season and Coat Tofu
Pat the tofu cubes dry with a paper towel to remove excess moisture. Add them to a bowl and season with salt, black pepper, and garlic powder. Add cornstarch and toss the tofu cubes until evenly coated. Make sure to shake off any excess to avoid a too-thick, pasty coating.
2. Fry the Tofu
In a wok or pan, add ½ cup of neutral oil over medium high heat. Add the tofu in a single layer and fry for 2-3 minutes, flipping to crisp up the tofu on all sides. Repeat with the rest of the tofu and remove to a wire rack to drain.
3. Make the Sauce and Combine to Finish
In a pan, add 1 tablespoon of neutral oil over medium high heat. Sauté garlic for 30 seconds then add honey, gochujang, brown sugar, soy sauce, and hot water. Mix to combine and heat until the mixture simmers and thickens enough to coat the back of a spoon. Add the tofu cubes, mix and garnish with scallions and sesame seeds. Enjoy!
PRO TIPS
Tips for Making the Best Spicy Honey Garlic Tofu
Pat the Tofu Dry Twice
The key to crispy tofu is ensuring there is as little moisture as possible – therefore, I recommend patting the tofu dry twice. When you remove the tofu out of the package and drain it, pat it dry with paper towels before cutting it into cubes. Once you’ve cut the tofu into 1 inch cubes, pat the cubes dry again with a paper towel before seasoning it. This will help ensure the tofu will turn out as crispy as possible!
Choose the Right Tofu
Opt for extra firm tofu for Spicy Honey Garlic Tofu. It holds its shape better and has a satisfying texture when cooked. Make sure to cut it into similar sized 1″ cubes for even cooking.
Cornstarch Coating
Before frying, toss the marinated tofu cubes in cornstarch. This creates a crispy outer layer when the tofu cubes are fried. Shake off any excess cornstarch to avoid a thick, pasty coating.
Control Heat Level
Adjust the amount of gochujang to control the spiciness according to your preference. If you are sensitive to heat, adjust the amount to half for your first time making this recipe.
What to Serve with Spicy Honey Garlic Tofu
I love eating this with a bowl of rice and my favorite Korean side dishes like Korean Cucumber Salad, Korean Bean Sprouts, and Korean Spinach Side Dish (if you want the spicier version, try Spicy Korean Spinach Side Dish!) Of course, the first side dish that runs out first is always Korean Braised Potatoes! My (Korean) wife’s favorites are Korean Stir Fried Fish Cakes and Korean Egg Roll!
If you are looking for a main dish to pair with Spicy Honey Garlic Tofu, I would make my famous Korean Short Ribs (LA Galbi), Beef Bulgogi, or Spicy Pork Bulgogi!
If you tried this Spicy Honey Garlic Tofu or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Spicy Honey Garlic Tofu
Ingredients
- 16 oz firm or extra firm tofu, drained and cut into 1” cubes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, 1g
- ½ teaspoon garlic powder
- ¼ cup cornstarch
- Neutral oil
Spicy Honey Garlic Glaze
- 1 tablespoon neutral oil, 15ml
- 10 cloves garlic minced
- 2 tablespoons honey, 30ml
- 1 tablespoon gochujang, 15ml
- 2 tablespoons brown sugar, 26g
- 3 tablespoons soy sauce, low sodium (45ml)
- ¼ cup hot water
Instructions
- Pat the tofu cubes dry with a paper towel to remove excess moisture. Add them to a bowl and season with salt, black pepper, and garlic powder. Add cornstarch and toss the tofu cubes until evenly coated.
- In a wok or pan, add ½ cup of neutral oil over medium high heat. Add the tofu in a single layer and fry for 2-3 minutes, flipping to crisp up the tofu on all sides. Repeat with the rest of the tofu and remove to a wire rack to drain.
- In a pan, add 1 tablespoon of neutral oil over medium high heat. Sauté garlic for 30 seconds then add honey, gochujang, brown sugar, soy sauce, and hot water. Mix to combine and heat until the mixture simmers and thickens enough to coat the back of a spoon. Add the tofu cubes, mix and garnish with scallions and sesame seeds. Enjoy!
Notes
- Pat the Tofu Once Cubed: Using a paper towel or kitchen towel, drain and pat the tofu dry as soon as it’s out of the package, and again once the tofu is cut into 1 inch cubes. This will ensure the tofu will stay crispy during the cooking process!
- Choose the Right Tofu: Opt for extra firm tofu for Spicy Honey Garlic Tofu. It holds its shape better and has a satisfying texture when cooked. Cut it into bite-sized cubes for even cooking.
- Cornstarch Coating: Before frying, toss the marinated tofu cubes in cornstarch. This creates a crispy outer layer when the Spicy Honey Garlic Tofu is cooked. Shake off any excess cornstarch to avoid a thick, pasty coating.
- Control Heat Level: Adjust the amount of red pepper flakes to control the spiciness according to your preference. If you want it milder, use less; for a spicier kick, add more. Be cautious, as a little goes a long way.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried making this for the first time for my wife and 3 teenaged boys and everyone loved it! That’s definitely a success! And I thought it was amazing and it will be in the dinner rotation going forward. Thank you so much for sharing!
Thank you Glen! I’m so glad everyone enjoyed it!
My niece shared this recipe with me this weekend (and made it for our family dinner). It was a HUGE hit and I plan to make it soon (and often). Believe it or not this was my first Tofu experience (what was I waiting for)! Can’t wait to try your other recipes as well.
One question – I need to seriously watch calories and when I add up the sauce (without the Tofu), I come up with 609 cals for the 4 servings. In that case I don’t know how the cals listed (91 per serving) can work. It’s still very low but I calculate 152 in sauce, plus 35 in cornstarch plus whatever the Tofu is per serving. Am I missing something? Thanks for setting me straight.
Hi Denise! I’m glad you enjoyed them! The calories are an automatically calculated estimate but let me check double check how they are calculating to make sure they’re not wildy off!
Thank you so much for taking that extra time. The old-fashioned calorie counting is the reason I am so excited to try tofu and other non-meat options. This dish was beyond fantastic. Thanks so much for providing your cooking experience and expertise to the masses!
I’m just getting into tofu and I made this recipe. OMG, it is sooo yummy. MY tofu came out super crunchy and the garlic honey sauce is the best! I ate so much of the fried tofu that I had only 4 pcs to coat. LOL. I’ll be making this weekly! Thank you, CJ : ))
I’m so happy to hear you loved it! Thanks for the kind review 🙂
Found this recipe on Instagram. Tried it tonight and it was definitely a hit!
I’m so glad you enjoyed it!
Really tasty and very easy to make!
I’m so glad to hear, Sarah! Thanks for your review! 🙂
Great vegetarian dish!