Description

This quick and flavorful tofu recipe combines crispy pan-fried tofu with a sticky, sweet, and garlicky glaze. It’s perfect served over hot rice or noodles for a fast, satisfying meal bursting with flavor.

Ingredients

For the Tofu:

16 oz (450g) firm or extra-firm tofu, drained and cut into 1-inch cubes

1 tsp kosher salt

½ tsp black pepper

½ tsp garlic powder

¼ cup cornstarch

½ cup neutral oil (avocado, canola, or vegetable) for frying

For the Sweet & Spicy Honey Garlic Glaze:

1 tbsp neutral oil

8–10 cloves garlic, minced

2 tbsp honey

1 tbsp gochujang (Korean chili paste – adjust to taste)

2 tbsp brown sugar

3 tbsp low-sodium soy sauce

¼ cup hot water

Optional Garnish:

Chopped scallions

Toasted sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Tofu
Drain the tofu and gently press it between paper towels to remove excess moisture. Cut into bite-sized cubes, pat dry again, and transfer to a bowl.
Season and Coat
Sprinkle salt, black pepper, and garlic powder over the tofu. Add cornstarch and toss gently until each cube is evenly coated. Shake off excess starch.
Fry Until Golden and Crispy
Heat neutral oil in a wok or deep skillet over medium-high heat. Fry tofu cubes in batches for 2–3 minutes per side, turning until crisp and golden all around. Remove and place on a rack or paper towel to drain.
Make the Glaze
In a clean pan, add 1 tablespoon of oil. Sauté minced garlic for 30 seconds until fragrant. Stir in honey, gochujang, brown sugar, soy sauce, and hot water. Mix well and let it simmer for 2–3 minutes, until slightly thickened.
Combine and Toss
Add the crispy tofu into the sauce and gently toss to coat each piece evenly. Cook for 1–2 minutes more until the glaze clings beautifully to the tofu.
Serve and Enjoy
Transfer to a serving bowl and top with sesame seeds and scallions. Serve immediately with warm jasmine rice, steamed veggies, or noodles.

Notes

Type of Tofu: Always go for extra-firm tofu for this recipe. Softer varieties will fall apart during frying.
Oil Choice: Use oils with a high smoke point. Avoid olive oil.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Make it Vegan: Swap honey for maple syrup or agave.

Prep Time: 15 min
Cook Time: 15 min