Crispy honey garlic tofu tossed in a sticky sweet and savory sauce brings a whole new world of flavor to bean curd in around 40 minutes total.
![Close up photo of Honey Garlic Tofu on a plate with rice and snap peas](https://amandascookin.com/wp-content/uploads/2024/04/Honey-Garlic-Tofu-V01-1100x1650.jpg)
Why this recipe works
The perfect balance between sweet and savory pairs extra well against the crispy coated bean curd in this easy honey garlic tofu recipe. The prep work is simple here, all you have to do is bake the tofu, cook the sauce on the stovetop, and then brush the sauce on the crispy tofu nuggets once done baking.
Really though, who said tofu had to be bland? It’s one of the best candidates for heavily flavored sauces or spice mixes because it soaks up all the surrounding flavor. Plus, it’s packed with protein and good-for-you nutrients. One of our favorite ways to serve this tofu is to substitute it with the chicken in our honey garlic chicken stir fry. Quick, filling, and nutritious. That’s exactly how we like it!
![Chopsticks grabbing a piece of Honey Garlic Tofu on a plate](https://amandascookin.com/wp-content/uploads/2024/04/Honey-Garlic-Tofu-V02-1100x1650.jpg)
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
![Ingredients for Honey Garlic Tofu](https://amandascookin.com/wp-content/uploads/2024/04/Honey-Garlic-Tofu-Ingredients-1100x733.jpg)
Ingredient Info and Substitution Suggestions
TOFU – Firm or extra-firm tofu is best for this recipe. Soft tofu won’t hold its shape as well when baked. We’ll toss it in some cornstarch to help absorb excess moisture and give it a nice crispy coating.
SAUCE – The honey and brown sugar add a nice bit of sweetness to the sauce. For a vegan alternative to honey, try maple syrup or agave syrup. Fresh or jarred garlic will both work here. A cornstarch slurry is added to the sauce to thicken.
How to Make Honey Garlic Tofu
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400 F.
- Wrap tofu in paper towels and gently squeeze to remove any excess moisture. Cut tofu into 2-inch cubes. Place cubed tofu into a large mixing bowl.
- Sprinkle cornstarch over the tofu and toss to coat.
- In a medium bowl, whisk together white wine vinegar, soy sauce, garlic, garlic salt, brown sugar, and honey. Pour half of this mixture over the tofu in the bowl. Pour remaining sauce mixture into a saucepan.
- Spread tofu out onto a baking sheet. Bake in oven for 20-25 minutes.
- Place saucepan of remaining sauce over medium-high heat. Bring to a boil then turn heat down to medium. Make a cornstarch slurry by whisking together cornstarch and water and drizzling it into the saucepan. Stir or whisk occasionally until thickened.
- Remove tofu from oven and brush with thickened sauce.
Frequently Asked Questions & Expert Tips
Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat until warmed through.
Yes, you definitely want to drain the tofu for this recipe. Follow the instructions for pressing any excess moisture out before beginning to avoid soggy tofu.
![Honey Garlic Tofu piled up on a plate](https://amandascookin.com/wp-content/uploads/2024/04/Honey-Garlic-Tofu-V03-1100x1650.jpg)
Serving Suggestions
Serve honey garlic tofu with your favorite steamed or roasted vegetables as well as white or brown rice. It’s also fantastic with quinoa! Enjoy warm from the skillet with an optional garnish of sliced green onions and sesame seeds.
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![Plate of Honey Garlic Tofu](https://amandascookin.com/wp-content/uploads/2024/04/Honey-Garlic-Tofu-RCSQ-240x240.jpg)
Honey Garlic Tofu
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 14 ounces tofu firm or extra firm
- 2 Tablespoons cornstarch
- 3 Tablespoons white wine vinegar
- 3 Tablespoons low sodium soy sauce
- 3 Tablespoons minced garlic
- 1 teaspoon garlic salt
- 1 Tablespoon brown sugar
- ½ cup honey
Slurry
- 2 teaspoons cornstarch
- ¼ cup water
Things You’ll Need
Before You Begin
- Firm or extra-firm tofu is best for this recipe. Soft tofu won’t hold its shape as well when baked.
- For a vegan alternative to honey, try maple syrup or agave syrup.
Instructions
- Preheat oven to 400 F.
- Wrap tofu in paper towels and gently squeeze to remove any excess moisture. Cut tofu into 2-inch cubes. Place cubed tofu into a large mixing bowl.
- Sprinkle cornstarch over the tofu and toss to coat.
- In a medium bowl, whisk together white wine vinegar, soy sauce, garlic, garlic salt, brown sugar and honey. Pour half of this mixture over the tofu in the bowl. Pour remaining sauce mixture into a saucepan.
- Spread tofu out onto a baking sheet. Bake in oven for 20-25 minutes.
- Place saucepan of remaining sauce over medium-high heat. Bring to a boil then turn heat down to medium. Make a cornstarch slurry by whisking together cornstarch and water and drizzling it into the saucepan. Stir or whisk occasionally until thickened.
- Remove tofu from oven and brush with thickened sauce.
Expert Tips & FAQs
- Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat until warmed through.
Nutrition
Chef Antoine Davis
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Sylvia says
Going to try this for it sounds so good along with some vegis