Spicy Honey Garlic Tofu brings together the perfect harmony of sweet, spicy, and savory notes in a dish that’s both bold and balanced. This flavorful and texture-rich recipe is simple to make, making it an ideal choice for quick weeknight meals or relaxed dinner parties. With fairly minimal prep and easy-to-follow steps, you’ll find yourself coming back to this vibrant dish again and again, whether you’re a seasoned tofu lover or new to plant-based cooking.
Why You’ll Love This Recipe Name
You’ll love Spicy Honey Garlic Tofu because it hits the sweet spot between sticky-sweet comfort food and spicy kick. The crispy tofu cubes make every bite texturally delightful, while the honey-garlic glaze laced with gochujang packs an umami punch. Plus, it’s both quick and customizable—ideal for weeknight dinners, meal prep, or showing off at casual dinner parties. And best of all? It tastes indulgent without being overly heavy, thanks to light frying rather than deep frying.
Ingredients
For the tofu and coating:
- 16 oz 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
- Neutral-flavored oil, for frying
For the spicy honey garlic glaze:
- 1 Tbsp neutral-flavored oil
- 10 garlic cloves, minced
- 2 Tbsp honey
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp brown sugar
- 3 Tbsp low-sodium soy sauce
- ¼ cup (about 60 ml) hot water
Optional garnish:
- Chopped scallions
- Sesame seeds
Step-by-Step: How to Make Spicy Honey Garlic Tofu
- Prep and coat the tofu:
Thoroughly pat your tofu cubes dry using paper towels—first right after draining, then again after cutting—so they stay extra crispy. Season the cubes with salt, black pepper, and garlic powder, then toss in cornstarch until evenly coated. Shake off any excess. - Fry the tofu:
Fry the tofu in a single layer for 2–3 minutes on each side until it turns golden and crisp. Continue cooking the rest of the tofu in batches, placing the finished pieces on a wire rack or paper towel to drain any extra oil. - Prepare the glaze:
In a separate pan, heat 1 Tbsp oil over medium-high heat. Sauté the minced garlic for around 30 seconds, just until it’s aromatic, then stir in the honey, gochujang, brown sugar, soy sauce, and hot water. - Combine tofu and glaze:
Toss the tofu gently in the sauce until every piece is fully coated in the glossy, spicy-sweet glaze. - Serve and garnish:
Plate the tofu and garnish with scallions and sesame seeds if desired. Serve hot and enjoy!
Helpful Tips
- Dry tofu well: Twice-patting ensures crispier tofu. Excess water leads to sogginess, not crunch.
- Low-moisture tofu is key: Extra-firm tofu holds shape and crisps nicely during frying.
- Shake off cornstarch: Excess cornstarch can clump and create a thick, doughy coating—light tossing is enough.
- Heat control matters: Keep the oil at the right temperature—too cool, and tofu will soak up oil; too hot, and it burns.
- Let the sauce simmer slowly: This allows it to reduce and thicken properly, forming a perfect glaze without becoming overly sticky.
Substitutions And Variations
- Soy sauce alternatives: For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Sweetener swaps: Use maple syrup or agave nectar to keep the glaze vegan-friendly.
- Spice modifiers: Boost gochujang for more heat, or temper it with a dash of rice vinegar or sriracha for a tangy twist.
- Texture tweaks: Bake tofu instead for a lighter version—coat in cornstarch and bake at 425 °F (220 °C) until crispy, then toss in the glaze.
- Extra veggies: Add bell peppers, snap peas, or broccoli to the pan for a more balanced, colorful dish.
Storage Instructions
- Keep leftover tofu fresh by storing it in an airtight container in the fridge for up to three days.
- To reheat, place in the oven or air fryer at 350 °F (175 °C) for 5–7 minutes to restore crispiness. Microwaving works, but the texture may soften.
- The glaze holds well; just mix again if it separates slightly upon cooling.
Nutritional Information
- Calories: 91 kcal
- Carbohydrates: 23 g
- Protein: 0.2 g
- Fat: 0.03 g
- Saturated Fat: 0.01 g
- Polyunsaturated Fat: 0.01 g
- Monounsaturated Fat: 0.01 g
- Sodium: 585 mg
- Potassium: 36 mg
- Fiber: 0.2 g
- Sugar: 15 g
- Vitamin A: 9 IU
- Vitamin C: 1 mg
- Calcium: 8 mg
- Iron: 0.2 mg
(Note: Values are approximate and may vary based on brands and portion sizes.)
Serving Suggestions
- Serve alongside steamed rice or quinoa for a satisfying, well-rounded meal.
- Pair with stirfried veggies or a crisp green salad to balance the rich sauce.
- Add a side of pickled cucumbers or kimchi to introduce brightness and contrast.
- Garnish with toasted sesame seeds, sliced scallions, or even a sprinkle of toasted chopped peanuts for crunch.
Frequently Asked Questions About Spicy Honey Garlic Tofu
Q: Can I bake the tofu instead of frying it?
Absolutely! Bake at 425 °F (220 °C) for 20–25 minutes, flipping halfway through, until golden and crisp.
Q: How can I adjust the spice level?
You can reduce the gochujang to soften the heat, or increase it (or add a pinch of red pepper flakes) for a spicier kick. Want something milder? Try mixing in a bit of ketchup or reducing the chili paste amount.
Q: Is there a vegan substitute for honey?
Yes! Use maple syrup or agave nectar to keep the glaze vegan-friendly. Each will bring its own flavor nuance but still deliver the sweet and sticky base.
Q: How do I keep the tofu crispy after saucing?
Work quickly—toss the tofu while the glaze is hot, then serve right away. If left too long, the sauce can soften the coating. If prepping ahead, you might keep tofu separate and pour warmed glaze over just before serving.
Conclusion
Thanks so much for trying out this Spicy Honey Garlic Tofu recipe—I hope you enjoy every sticky, crispy, flavor-packed bite as much as I do! It’s one of those dishes that stays cozy and comforting yet bold and vibrant, perfect for enhancing everyday meals or impressing dinner guests. Simple to prepare, easy to customize, and undeniably delicious, it’s a recipe that embodies ease and flavor in perfect harmony. Wishing you the best in your cooking journey—may your kitchen be filled with joy, experimentation, and great meals. Happy cooking, and thank you for being part of this food-loving community!
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Spicy Honey Garlic Tofu
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Spicy Honey Garlic Tofu is a bold and crispy plant-based dish with a sweet, savory, and spicy glaze. It’s easy to prepare, packed with flavor, and perfect for weeknight meals or impressing guests with minimal effort.
Ingredients
For the Tofu:
16 oz firm or extra-firm tofu, cut into 1” cubes
1 tsp kosher salt
½ tsp black pepper
½ tsp garlic powder
¼ cup cornstarch
Neutral oil for frying
For the Glaze:
1 tbsp neutral oil
10 cloves garlic, minced
2 tbsp honey (or maple syrup for vegan option)
1 tbsp gochujang
2 tbsp brown sugar
3 tbsp low-sodium soy sauce
¼ cup hot water
Optional Garnish:
Scallions
Sesame seeds
Instructions
- Prep and coat the tofu:
Thoroughly pat your tofu cubes dry using paper towels—first right after draining, then again after cutting—so they stay extra crispy. Season the cubes with salt, black pepper, and garlic powder, then toss in cornstarch until evenly coated. Shake off any excess. - Fry the tofu:
Fry the tofu in a single layer for 2–3 minutes on each side until it turns golden and crisp. Continue cooking the rest of the tofu in batches, placing the finished pieces on a wire rack or paper towel to drain any extra oil. - Prepare the glaze:
In a separate pan, heat 1 Tbsp oil over medium-high heat. Sauté the minced garlic for around 30 seconds, just until it’s aromatic, then stir in the honey, gochujang, brown sugar, soy sauce, and hot water. - Combine tofu and glaze:
Toss the tofu gently in the sauce until every piece is fully coated in the glossy, spicy-sweet glaze. - Serve and garnish:
Plate the tofu and garnish with scallions and sesame seeds if desired. Serve hot and enjoy!
Notes
For a vegan version, substitute honey with maple syrup or agave. To reduce oil, bake tofu at 425°F for 25 minutes instead of frying. For added crunch and contrast, serve with steamed rice and pickled veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 91 kcal
- Sugar: 15 g
- Carbohydrates: 23 g
- Protein: 0.2 g