Crispy Honey Garlic Tofu is a flavorful, satisfying plant-based dish that brings together golden, crunchy tofu with a sticky-sweet garlic sauce. It’s the kind of meal I make when I want something bold, comforting, and full of texture—without needing meat. With a simple glaze and perfectly crisp tofu, this recipe has become one of my weeknight go-tos.
Why I Love This Recipe
I love this recipe because it’s everything I want in a meatless dish: crispy, saucy, and super satisfying. The tofu gets perfectly golden on the outside while staying tender inside. The honey garlic sauce is savory, sweet, and garlicky, with just the right touch of heat if I’m in the mood. I also love how easy it is to pair with rice, noodles, or veggies for a complete meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crispy tofu:
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Extra-firm tofu, pressed and cubed
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Cornstarch
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Salt and pepper
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Oil (for frying or baking)
For the honey garlic sauce:
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Honey
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Soy sauce
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Garlic, minced
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Rice vinegar or apple cider vinegar
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Water
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Cornstarch (for thickening)
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Optional: red pepper flakes or sriracha (for heat)
For serving (optional):
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Cooked rice or noodles
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Steamed broccoli or snap peas
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Sliced green onions
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Sesame seeds
Directions
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Prepare the tofu:
I press the tofu for at least 15 minutes to remove excess moisture, then cut it into cubes. -
Coat the tofu:
I toss the cubes with cornstarch, salt, and pepper until evenly coated. This step makes them extra crispy. -
Cook the tofu:
I either pan-fry the tofu in oil until golden and crispy on all sides (about 10–12 minutes) or bake it at 400°F for 25–30 minutes, flipping halfway through. -
Make the sauce:
While the tofu cooks, I mix honey, soy sauce, garlic, vinegar, and water in a small pan. I bring it to a simmer, then stir in a cornstarch slurry to thicken. I cook it for 1–2 minutes until glossy. -
Combine:
I toss the cooked tofu in the sauce until fully coated. I let it simmer for another minute so the tofu soaks up all that flavor. -
Serve:
I plate it over rice or noodles and top with green onions and sesame seeds.
Servings and Timing
This recipe serves 2–3 as a main or 4 as a side.
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 35–40 minutes
Variations
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Spicy twist: I stir in sriracha, chili paste, or red pepper flakes to add heat.
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Sticky orange version: I swap the honey with orange juice and zest for a citrusy glaze.
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Maple alternative: I use maple syrup instead of honey for a vegan version.
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Air fryer: I cook the tofu in the air fryer at 400°F for 15 minutes for an easy, oil-free crisp.
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Add veggies: I stir-fry bell peppers, broccoli, or snow peas to toss in with the tofu and sauce.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the tofu in a skillet over medium heat until hot. If it’s too thick, I add a splash of water or soy sauce to loosen the glaze. I avoid microwaving if I want to keep the crisp texture, but it works in a pinch.
FAQs
How do I make tofu crispy?
I always press it first, then coat it in cornstarch before frying or baking. That thin coating is key for golden, crunchy edges.
Can I make this vegan?
Yes, I swap the honey for maple syrup or agave. The sauce is just as good and fully plant-based.
Can I bake instead of fry?
Definitely. I bake the tofu at 400°F for 25–30 minutes, flipping halfway. It gets golden and crispy with much less oil.
What’s the best tofu for this recipe?
I use extra-firm tofu. It holds its shape best and gives that ideal contrast between crispy outside and soft inside.
Can I double the sauce?
Yes, and I often do if I’m serving it over rice or veggies. I like having extra to drizzle over everything.
Conclusion
Crispy Honey Garlic Tofu is one of those recipes that turns tofu skeptics into fans. It’s easy to make, full of flavor, and pairs with just about anything. Whether I’m serving it over rice or stuffing it in lettuce wraps, this sticky, savory-sweet dish is always a winner in my kitchen.
