Crispy Honey Garlic Tofu Recipe – Easy Sesame Ginger Delight

Last Updated on 4 months by Neha Deshmukh

Crispy Honey Garlic Tofu Recipe – Easy Sesame Ginger Delight

Introduction

Okay, friends, let me tell you about my current obsession! This Crispy Honey Garlic Tofu is seriously addictive. I first made it on a weeknight when I was craving something flavorful, satisfying, and fast. It’s become a regular in my kitchen ever since. It’s the perfect blend of sweet, savory, and a little bit spicy – and it’s way easier to make than you might think! Get ready to fall in love.

Why You’ll Love This Recipe

This isn’t just another tofu recipe. It’s a flavor explosion! Here’s what makes it so special:

• Crispy Perfection: We’re getting seriously crispy tofu, thanks to a little cornflour trick.
• Irresistible Sauce: The honey garlic sauce is the star – it’s sticky, sweet, and utterly delicious.
• Quick & Easy: Ready in under 20 minutes, making it perfect for busy weeknights.
• Versatile: Serve it as a main course with rice, or as part of a larger Asian-inspired spread.

Ingredients

Here’s what you’ll need to whip up this magic:

• 1 block (approximately 300g) firm tofu
• ¼ cup (30g) cornflour or corn starch
• A pinch of salt
• 2 tbsp (30ml) white sesame seeds
• A small bunch of spring onions or green onions, chopped
• 3 tbsp (45ml) honey
• 1 tsp (5ml) soya sauce
• 1 tsp (5ml) vinegar
• 2 tsp (10ml) red chilli flakes (adjust to your spice preference!)
• 1 tsp (5ml) freshly grated ginger
• 1 tsp (5ml) freshly grated garlic
• 2 tsp (10ml) sesame oil
• ½ cup (120ml) oil (for shallow frying)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Firm Tofu is Key: Seriously, don’t skimp here. Extra-firm or firm tofu holds its shape best when fried. Silken tofu just won’t work for this recipe.
• Sesame Oil – A Little Goes a Long Way: It adds such a lovely nutty aroma and flavor, but it’s potent!
• The Sweet-Spicy-Umami Balance: The combination of honey, chilli flakes, and soya sauce is everything. Don’t be afraid to adjust the chilli flakes to get your perfect level of heat. I usually add a little extra!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Sauce: In a small pan, combine the honey, soya sauce, vinegar, red chilli flakes, ginger, garlic, and sesame oil. Simmer over low heat for 2-3 minutes, stirring occasionally, until it thickens slightly. Then, set it aside – we want it ready to go.
2. Prep the Tofu: Drain the tofu and press it between kitchen towels to remove excess moisture. This is so important for getting it crispy! Once it’s nicely pressed, cut it into bite-sized cubes.
3. Coat the Tofu: Sprinkle the tofu cubes with cornflour and a pinch of salt. Toss gently to make sure each piece is evenly coated.
4. Fry the Tofu: Heat the oil in a pan over medium-high heat. Fry the tofu in batches (don’t overcrowd the pan!) until golden brown and crispy on all sides. Drain on paper towels to remove any excess oil.
5. Coat with Sauce: In a large bowl, toss the fried tofu with the prepared honey garlic sauce until every piece is beautifully coated.
6. Garnish & Serve: Sprinkle with sesame seeds and chopped spring onions. Gently toss to combine. Serve immediately while it’s still crispy! If you’re not serving right away, keep the sauce and tofu separate until you’re ready to toss.

Expert Tips

• Pressing Tofu Like a Pro: Wrap the tofu in several layers of paper towels and place something heavy on top (like a cast iron skillet or a few books) for at least 30 minutes.
• Don’t Overcrowd the Pan: Frying in batches ensures the tofu gets nice and crispy.
• Taste as You Go: Adjust the sauce to your liking! Add more chilli flakes for heat, or a touch more honey for sweetness.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: My friend Priya is vegan, and she swaps the honey for maple syrup or agave nectar – it works beautifully!
• Gluten-Free Adaptation: If you’re gluten-free, use tamari instead of soya sauce.
• Spice Level: My brother loves things hot, so he often doubles the amount of red chilli flakes.
• Quick Weeknight Meal: If you’re really short on time, you can skip pressing the tofu for quite as long, but it won’t be quite as crispy.

Serving Suggestions

This Crispy Honey Garlic Tofu is amazing with:

• Steamed rice (jasmine rice is my go-to!)
• Noodles
• A side of stir-fried vegetables (broccoli and carrots are a great combo)
• A fresh salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The tofu will lose some of its crispiness, but it will still be delicious! Reheat in a pan or oven to help restore some of the texture.

FAQs

• What type of tofu works best for this recipe? Firm or extra-firm tofu is essential for getting that crispy texture.
• Can I bake the tofu instead of frying it? You can! Toss the coated tofu with a little oil and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through. It won’t be quite as crispy, but it’s a healthier option.
• How can I adjust the sweetness of the sauce? Add more honey for a sweeter sauce, or a splash of vinegar for a tangier one.
• What is the best way to press tofu to remove excess water? Wrap the tofu in paper towels and place a heavy object on top for at least 30 minutes.
• Can this dish be made ahead of time? You can make the sauce ahead of time and store it in the refrigerator. I recommend frying the tofu just before serving to ensure maximum crispiness.