Honey garlic tofu recipe
Easy honey garlic tofu with crispy tofu bites coated in a sticky Asian honey garlic tofu sauce. Air fry or oven bake to crispy delicious!
Servings: 4 servings
Ingredients
For the tofu:
- 14 oz extra firm tofu 1 block
- 0.5 tsp coarse sea salt
- ½ tsp garlic granule
- ¼ tsp white pepper
- ⅛ tsp ginger powder
- 2 tbsp avocado oil divided
- 4 tbsp potato starch or tapioca starch, divided
- Avocado oil spray for air fryer basket
Honey garlic sauce:
- 1 oz garlic 5 large, finely minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp ketchup
- 1 tbsp honey plus more for garnish
- ¼ tsp shiitake mushroom seasoning chicken bouillon, dashi powder, or msg
- ½ cup chicken stock
- 1 tsp starch
Garnish:
- 2 scallion dice to small rounds
- Toasted black sesame seeds
- Chopped roasted peanuts optional
Instructions
Prep and season tofu:
- Tofu prep: Drain the tofu and pat it dry with paper towels. Slice it into a little larger than ½-inch (1.27cm) cubes. Pat them dry again with clean paper towels.
- Season and coat the tofu: In a large mixing bowl, combine the seasonings from salt to ginger powder. Add the cubed tofu and gently toss with a rubber spatula. Add 1 tbsp oil and sprinkle in the starch 2 tbsp a time (up to 4 tbsp total) until all sides are coated evenly.
Air fryer option:
- Air fryer basket: To air fry, spray the basket with avocado oil. Add the tofu and spread the pieces evenly in the basket with some space between them. Spray with more oil on top.
- Air fry time and temperature: Air fryer at 400°F (204°C) for 10 minutes. Carefully flip the tofu, spray more oil on top and air fry for an additional 5 minutes. The tofu should be golden brown and a little crisp outside. Set them aside.
Oven bake option:
- Preheat the oven to 400°F (204°C). Line a sheet pan with parchment paper or a silicone baking mat. Place the tofu in a single layer with some space between the cubes. Lightly spray the tops with oil. Bake for 25 to 30 minutes, flipping halfway through, until golden brown and slightly crisp on the edges.
Sauce and combine:
- Sauce prep: In the meantime, finely mince the garlic. Set aside ready to use. In a measuring cup, combine ingredients from soy sauce to starch. Stir well.
- Mix sauce with tofu: Preheat a large saute pan with the remaining 1 tbsp oil over medium heat until it feels warm, add the garlic and quickly saute for 10-15 seconds. Stir the sauce again then pour it into the pan. Turn heat up to medium-high, keep stirring the sauce for 1 to 1.5 minutes. Lastly, add-in the tofu, toss for 30 seconds. The sauce will thicken further. Turn off the heat.
Serve:
- Garnish and serve: Garnish with scallions, sesame seeds, and roasted peanuts. Drizzle with a touch more honey if desired. Serve right away with steamed rice.
Notes
- Tofu sauce consistency: The tofu will help thicken the sauce once it’s added, so there’s no need to reduce the sauce too much or add extra starch.
- Make-ahead: You can mix the sauce ingredients in a jar and keep it in the fridge for up to 3 days. Just give it a good shake or stir before using, and don’t cook or simmer the sauce until you’re ready to serve the dish.
- Storage and reheat: Store leftovers in an airtight container in the fridge. Reheat in the microwave on medium power for 1 minute, stir, then heat for another 30 seconds or until warmed through. If the sauce gets too thick, stir in 1–2 teaspoons of water before reheating.
- Vegetarian/Vegan: Use vegetarian oyster sauce, maple syrup or agave to replace honey, and vegetable stock for the sauce.
Nutrition
Serving: 1serving | Calories: 212kcal | Carbohydrates: 18g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 0.01mg | Sodium: 1025mg | Potassium: 333mg | Fiber: 1g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 2mg