Honey Garlic Tofu
Honey garlic tofu pairs crispy oven-baked cubes and tender centers with a glossy stovetop glaze of honey, soy sauce, garlic, and toasted sesame oil, all ready in 30 minutes.
Equipment
- Baking Sheet
- Parchment Paper
- Tongs
- Small saucepan
Ingredients
Tofu
- 1 block tofu (firm or extra firm)
- 1 Tbsp avocado oil (or other neutral oil)
- Salt + pepper
- 1 Tbsp cornstarch
Honey Garlic Sauce
- 3 Tbsp toasted sesame oil
- 3-4 large cloves garlic minced
- 3 Tbsp honey
- 1 Tbsp soy sauce (or tamari)
- 1 tsp rice vinegar
- 1 tsp cornstarch (mix with 1 tsp water to form slurry)
Optional Garnish
- Sesame seeds
- Green onion
- Salt + pepper to taste
Instructions
- Set the oven to 400°F and cover a baking sheet with parchment paper. The lined surface helps keep the starch coating from sticking as it bakes.
- Slice the tofu into cubes measuring 1/2 inch to 1 inch, then gently blot and press them with paper towels. The cubes should feel less wet on the surface while keeping their shape.
- Coat the cubes in a bowl with avocado oil, salt, and pepper before distributing 1 tablespoon cornstarch over them and tossing gently. Look for a light, even, matte coating rather than loose white powder or thick starch clumps.
- Arrange the coated cubes with space between them and bake for 20 minutes, using tongs to turn them halfway through. The exposed edges should develop color and crispness rather than stay damp.
- During baking, warm the toasted sesame oil in a small saucepan over medium heat and cook the minced garlic in it for a couple of minutes. The garlic should smell fragrant and begin turning lightly golden, not dark brown.
- Stir in the honey, soy sauce, rice vinegar, and slurry of 1 teaspoon cornstarch mixed with 1 teaspoon water, then boil while stirring continuously for 30 to 60 seconds before taking the pan off the heat. The bubbling sauce should become glossy and thick enough to coat the tofu.
- Once baking is complete, gently turn the hot tofu through the sauce off the heat, add any desired optional garnish, and serve immediately. Each piece should carry a glossy coating while its edges still offer some crispness.
Notes
Texture tip: Blot the cut tofu cubes with paper towels using light pressure to absorb surface moisture without crushing their corners, and toss them in oil before adding the cornstarch so the starch spreads evenly without leaving chalky white patches.
Glaze tip: Mix the cornstarch smoothly with water before adding it to the pan, and remove the glaze from the heat once it becomes glossy and coats the spoon so the garlic and honey do not scorch or turn bitter.
Serving tip: Toss the baked tofu with the glaze off the heat right before serving so the wet sauce does not sit on the coating and soften the crisp edges.
Storage: For meal prep, store the cooked unglazed tofu and the sauce in separate airtight containers in the refrigerator, then warm the tofu in a skillet, oven, or air fryer and combine with the gently reheated glaze close to serving.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.