Spicy Honey Garlic Tofu (VIDEO)

Spicy Honey Garlic tofu over rice in a bowl.

5 from 54 votes

Spicy Honey Garlic Tofu (VIDEO)

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 absolutely delicious with a bowl of freshly steamed rice!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Chinese, Korean

Servings:

Author: Chris Joe

Ingredients

16 oz firm or extra firm tofu drained and cut into 1” cubes
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
¼ cup cornstarch
1/2 cup 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

For garnish

2 scallions chopped
1 tsp sesame seeds

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. Sprinkle with 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!

Video

Notes

tofu - I recommend using extra firm tofu because it has the least amount of water content and is dense, similar to the consistency of meat. It will hold up best when fried.
cornstarch - tossing the tofu cubes in cornstarch will help them maintain their firmness and develop a crispy coating when fried, which also helps them hold up better in the sauce. Shake off any excess cornstarch to avoid a thick, pasty coating.
gochujang - this is a spicy and sweet Korean red pepper paste, with a strong flavor profile and a hint of umami. If you're sensitive to heat, I recommend halving it.

Dry Tofu = Crispy Tofu - The key to crispy tofu is ensuring there is as little moisture as possible - I recommend patting it 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.

Storage and Reheating - Store any leftover tofu in an airtight container in the refrigerator for up to 3-4 days. The tofu will soften and lose any crispy texture - this is normal. Reheat in the microwave until warmed through.

Nutrition