Ingredients
Tofu
- 1 pack extra-firm tofu (12-14 oz)
- 2 tbsp cornstarch
- 1-2 tbsp vegetable oil
Sauce
- 3 tbsp soy sauce or tamari
- 2 tbsp honey (substitute maple syrup for vegan)
- 1/2 tbsp rice vinegar (can substitute lemon juice)
- 1-2 tsp sriracha
- 2 garlic cloves, minced
- 1-inch cube ginger, minced
Garnish (optional)
- Sliced scallions
- Sesame seeds
Instructions
- Press Tofu: Drain the tofu and press it between two paper towels to remove as much liquid as possible. This step helps the tofu become crispy when cooked.
- Cut and Coat: Cut the tofu into even cubes and toss them in a bowl with the cornstarch to evenly coat; this will help develop a crunchy exterior during cooking.
- Pan-Fry Tofu: Heat the vegetable oil in a non-stick pan over medium-high heat. Add the tofu cubes and let them cook undisturbed for 2-3 minutes on each side until they turn golden brown and crispy all over.
- Prepare Sauce: While the tofu cooks, mix the soy sauce, honey, rice vinegar, sriracha, minced garlic, and minced ginger together in a bowl to make the honey garlic sauce.
- Combine and Simmer: Once tofu is crispy on all sides, lower the heat to medium-low, then pour the prepared sauce into the pan. Stir to coat the tofu evenly and let the sauce cook down for 1-2 minutes until it thickens and glazes the tofu.
- Serve: Serve the honey garlic tofu immediately over cooked rice and garnish with sliced scallions and sesame seeds if desired for an added fresh, nutty flavor.
Notes
- For a vegan version, substitute honey with maple syrup.
- Pressing tofu well is key for achieving a crispy texture.
- You can adjust the sriracha amount to make the dish milder or spicier according to taste.
- Serve with steamed rice or quinoa for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
