Honey Garlic Tofu (Print Version)
# Ingredients:
→ Essentials
01 -
1 block (400-450g) of extra-firm tofu, drained and pressed
02 -
60g of cornstarch
03 -
Neutral oil for frying
→ Sweet and Savory Sauce
04 -
60ml of soy sauce
05 -
30ml of rice vinegar
06 -
60ml of honey
07 -
4-5 cloves of garlic, finely minced
08 -
1 tablespoon of freshly grated ginger
09 -
5ml of sesame oil
10 -
A pinch of red pepper flakes (if you like)
→ Decorations
11 -
Sliced green onions
12 -
Sesame seeds, toasted
# Instructions:
01 -
Wrap tofu with a clean towel or paper towels. Rest it on a dish and weigh it down with something heavy for about half an hour to remove water.
02 -
Cut your pressed tofu into cubes roughly 2cm in size and place them into a bowl.
03 -
Sprinkle the cornstarch over the tofu, ensuring they're evenly coated. Gently toss everything around so the tofu is completely covered.
04 -
Stir together soy sauce, honey, rice vinegar, grated ginger, sesame oil, garlic, and optional chili flakes in a tiny bowl.
05 -
Heat your cooking oil over medium-high in a big skillet. Once hot (around 175°C), fry the tofu in batches if you need to. Cook for 5 to 7 minutes, flipping them so each side crisps up and turns golden brown.
06 -
Using tongs or a slotted spoon, transfer the crispy tofu onto paper towels to soak up extra oil.
07 -
Once the skillet is free of oil, wipe it down. Pour in your honey garlic mixture. Let it simmer for a minute or so until it thickens up just a little.
08 -
Toss the cooked tofu back into the skillet. Coat it evenly in the sauce and let it cook for another minute or two until everything is nice and glossy. Don’t let the sauce stick to the pan.
09 -
Move the tofu to a serving plate. Sprinkle with toasted sesame seeds and green onions, then enjoy it while it's warm and crispy.
# Notes:
01 -
Swap honey for maple syrup or agave to make it vegan.
02 -
Tamari’s a great alternative to soy sauce if you’re gluten-free.
03 -
The less water left in your tofu, the crispier it'll cook up.