Here’s a crave-worthy Crispy Fried Honey Garlic Tofu—extra crispy on the outside, tender inside, coated in a sticky sweet-savory glaze.
Crispy Fried Honey Garlic Tofu
Ingredients (3–4 servings)
Tofu
- 14–16 oz extra-firm tofu
- 2 tbsp cornstarch
- ½ tsp salt
- ½ tsp black pepper
- Oil for frying
Honey Garlic Sauce
- ¼ cup honey
- 3 tbsp soy sauce (low-sodium preferred)
- 2 tbsp water
- 1 tbsp rice vinegar or apple cider vinegar
- 3–4 cloves garlic, minced
- ½ tsp grated fresh ginger (optional)
- 1 tsp cornstarch + 1 tbsp water (slurry)
- Optional: pinch of red pepper flakes
Garnish
- Sesame seeds
- Sliced green onions
Instructions
- Prep the tofu
Drain tofu and press for 15–20 minutes.
Cut into bite-size cubes. - Coat tofu
Toss tofu with cornstarch, salt, and pepper until evenly coated. - Fry until crispy
Heat oil in a skillet over medium-high heat.
Fry tofu in batches 3–4 minutes per side until golden and crisp.
Transfer to paper towels. - Make sauce
In a saucepan, combine honey, soy sauce, water, vinegar, garlic, ginger, and red pepper flakes.
Bring to a simmer. Stir in cornstarch slurry and cook until thick and glossy. - Toss & serve
Add crispy tofu to the sauce and gently toss to coat. - Garnish
Sprinkle with sesame seeds and green onions.
Tips for Extra Crispiness
- Don’t overcrowd the pan
- Use extra-firm tofu only
- Let fried tofu rest 1–2 minutes before saucing
Variations
- Baked: Bake coated tofu at 425°F (220°C) for 25–30 min, flipping halfway
- Air fryer: 400°F for 15–18 min
- Vegan: Swap honey for maple syrup or agave
- Spicy: Add chili garlic sauce or sriracha
Serve over rice, noodles, or alongside steamed veggies.
If you want, I can give you a sheet-pan version, a gluten-free adaptation, or a meal-prep method.
