Crispy Honey Garlic Tofu (air fry or bake)| I Heart Umami®

Honey garlic tofu is delicious from the inside out! Crispy tofu cubes are coated in a sweet, savory garlic sauce that clings perfectly to every piece. Topped with scallions, sesame seeds, and roasted peanuts, this dish is layered with incredible textures and flavors.

Cook it in the air fryer or oven, and follow my tips for seriously crispy tofu without deep-frying and achieving the perfect balance of flavors. Serve it over steamed rice for an easy weeknight dinner—it can easily be made vegan, too!

Overhead feature image shows a plate of delicious crispy tofu bites coated in a sticky Asian honey garlic sauce with peanuts on top. — Feature image: Bea Moreno

Inside this recipe with ChihYu

I grew up eating tofu in all forms—soups, stir-fries, pan-fried, baked, chilled, braised—you name it. In the West, tofu is often treated as a meat substitute, so the focus is on making it dense and crispy. But in Asian cooking, we also celebrate its smooth, delicate texture.

Knowing what type of tofu to use—and the texture you’re going for—is the first step to making tofu that tastes great and doesn’t turn out bland. For this dish, we’re going for crispy tofu bites that are flavorful from the inside out, with a sweet and savory honey garlic sauce that clings nicely without being too sticky or watery.

It’s a simple, satisfying dish that delivers big flavor with just a few everyday ingredients.

Main Ingredient Notes

Asian glazed tofu is meant to be simple and healthy—perfect for home cooks! For the best texture and flavor, pay extra attention to the type of tofu you use, how you coat it, and getting the tofu sauce just right.

Types of tofu to use

Use firm or extra-firm tofu for this recipe. It holds its shape, crisps up beautifully, and you don’t need to press it—just pat it dry with paper towels. Avoid silken or soft tofu, which can fall apart during cooking. The firmer the tofu, the easier it is to get that crispy, golden crust.

Photo shows the type of tofu to use and seasonings.

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Starch coating

To get that crispy texture without deep-frying, we will coat the tofu in a mix of starch and oil. The starch helps form a light, crunchy layer on the outside, while the oil helps the starch stick and crisp up nicely in the oven or air fryer.

Honey garlic sauce

The tofu sauce is garlicky, sweet, and savory. A small amount of starch gives it just enough body to cling to the tofu without getting gloopy. A touch of shiitake mushroom seasoning (or dashi powder or chicken bouillon) adds depth and umami flavor. It’s bold enough to coat the tofu but still lets the natural texture shine through.

Tip

Make it vegan

Use maple syrup or agave nectar in place of honey for a vegan-friendly option. Both will give you that same sweet, sticky glaze. Swap the chicken stock for vegetable stock, and opt for vegetarian oyster sauce in place of regular oyster sauce.

How to make crispy honey garlic tofu

This easy honey tofu dinner comes together in just 30 minutes! From prepping your tofu properly to making the perfect sauce, here’s all you need to know to make extra crispy garlic sesame tofu that is flavorful from the inside out. Bonus: There’s no need to press tofu for this recipe!

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Prepare the tofu:

Person demos patting dry the tofu and slice into cubes.

Start by draining the tofu and patting it dry with paper towels—this is key! Dry tofu helps the coating stick better, so it crisps up nicely. It also keeps the sauce from sliding off. Cut the tofu into roughly ½-inch (1.27 cm) cubes. Small cubes not only crisp up more evenly, but they also soak up more sauce and taste more flavorful inside—not just on the surface.

Season the tofu:

Person demos seasoning the tofu and coat them with starch.

Tofu is like a sponge, and seasoning it before cooking goes a long way in making sure every bite tastes good. We use a simple mix of salt, garlic granules, white pepper, and a touch of ginger powder to build in flavor without overpowering the sauce.

Crispy tofu coating:

Toss the tofu gently in stages with potato or tapioca starch and a little oil. Add the starch a couple of tablespoons at a time so it coats evenly without clumping. The starch will get the tofu nice and crispy—no deep-frying needed—while the oil helps the coating stick.

Crisp up the tofu:
- Air Fryer: 400°F (204°C) for 10 minutes, flip, then air fry 5 more minutes.
- Oven: 400°F (204°C) for 25–30 minutes, flipping halfway through.

Person demos air frying or oven bake the tofu to crispy.

Tip: Whether you bake in the oven or air fryer, spread the tofu out in a single layer with space in between—crowding the pieces will make them steam instead of crisp.

Honey garlic tofu sauce:

Person demos making honey garlic sauce and thicken it.

This sauce comes together fast, so have everything prepped before you start cooking. Sauté the garlic for just 10–15 seconds until fragrant—don’t let it brown. Then pour in the sauce mixture and cook for 1 to 1½ minutes over medium-high heat—not too hot ot it’ll get overly thick when you add the starch.

A small amount of starch keeps the sauce just thick enough to coat the tofu without getting gloopy. Since the sauce is homemade, you can easily adjust the saltiness or sweetness to your liking for the perfect flavor balance.

Combine tofu with sauce:

Person demos combining crispy tofu with honey garlic sauce.

Once the sauce is ready, toss in the cooked tofu and stir for about 30 seconds to coat. Since the tofu is already seasoned and cut into small cubes, it’ll be nice and flavorful inside and out. The starch coating will further thicken the sauce and keep it from sliding off the tofu.

Garnish for extra crunch:

Right before serving, top the tofu with green onion, toasted sesame seeds, and roasted peanuts. These garnishes add the perfect finishing touch: nutty, crunchy, earthy, and fresh. It’s a simple step that takes the whole dish to the next level.

Make-ahead: You can mix the sauce ahead of time and keep it in a jar in the fridge. Just don’t cook it until you’re ready to eat.

Vegetables and side dish pairings

This garlicky tofu dish is jam-packed with flavors and textures! Serve your tofu on rice for an easy and balanced plant-based meal, or pair it with more tasty Asian dishes for a larger spread.

Tofu and Rice: Serve it over rice for a tasty tofu bowl. This rice cooker white rice, sticky rice, or turkey fried rice all work great!
Vegetarian toppings: Try these stir fried bean sprouts or umami-rich soy sauce eggs for extra variety and a more substantial meal.
With meat: For a family-style meal, serve it with my bang bang salmon bites or sha cha chicken—a tender Taiwanese stir fry dish.

FAQs

My tofu didn’t get crispy no matter how long I cooked it

Make sure the tofu is patted dry and coated with starch before cooking. Also, the oil needs to be hot—if it’s not, the tofu won’t crisp up.

My tofu turned mushy or broke apart

You might be using soft tofu. Stick with firm or extra-firm tofu and pat it dry after cutting to help it hold its shape. It can also break easily if the pieces are too large.

How do I make sure the tofu is not bland inside?

Cut the tofu into smaller cubes so they soak up more flavor. Also, season the tofu with dry spices—like salt, pepper, and garlic granules—after patting it dry. This helps build flavor before it even hits the pan.

Do I need to press the tofu in advance?

Nope! You don’t need to press it. What matters more is using the right type of tofu for the dish. Just drain it from the package and pat it dry with a paper towel before seasoning and cooking.

Try these vegetarian tofu recipes next!

Here are some more quick and simple tofu recipes to try!

Braised tofu — golden pan-seared tofu braised in a rich, umami sauce.
Silken tofu recipe — a chilled side dish with roasted sesame dressing.
Tofu puffs — crispy and airy, a perfect summertime appetizer.
Sesame egg tofu — crispy, delicious, and a great alternative if you can’t have soy tofu!