Tofu was accidentally invented in 164 BC when a Chinese cook spilled salt water into soy milk.
Spicy Honey Garlic Tofu
Dive into a flavor-packed adventure with our Spicy Honey Garlic Tofu! This vibrant dish features crispy tofu coated in a luscious gochujang glaze, blending sweet and spicy notes that dance on your palate. Serve it over fluffy rice for a satisfying meal that’s sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- garlic
- hot water
🥩Meat & Seafood(1)
- 1 block of extra firm tofu
🫙Pantry Staples(4)
- brown sugar
- 1/4 cup cornstarch (60 ml)
- honey
- 1/2 cup neutral oil (120 ml)
🧂Spices & Seasonings(3)
- black pepper
- garlic powder
- salt
🍯Sauces & Condiments(2)
- gochujang
- soy sauce
📦Other(1)
- scallionsoptional
👨🍳 Instructions
- 1
Drain a block of extra firm tofu and cut it into 1 inch cubes. Pat them dry to remove any excess moisture.
- 2
Season the tofu with salt, black pepper, and garlic powder.
- 3
Add a quarter cup of cornstarch and toss until evenly coated.
- 4
Heat a half cup of neutral oil over medium high heat and add the tofu in a single layer, frying until crispy on all sides.
- 5
For the sauce, sauté garlic, then add soy sauce, gochujang, honey, brown sugar, and hot water.
- 6
Let the sauce combine and simmer until it thickens.
- 7
Mix the sauce with the tofu, top with scallions, and enjoy.
💡 Pro Tips
- ✓Press tofu for 30 minutes under a 5-pound weight to reduce moisture content from 85% to 65%, allowing cornstarch to adhere better and achieve maximum crispiness.technique30 minutes, 5-pound weight
- ✓Heat oil to exactly 350°F before adding tofu because lower temperatures create soggy coating while higher temps burn cornstarch before tofu cooks through.timing350°F
- ✓Use a 3:1 ratio of cornstarch to all-purpose flour instead of pure cornstarch for ultra-crispy coating that stays crunchy even after saucing.ingredient3:1 ratio
- ✓Simmer the honey-gochujang sauce until it reaches 220°F to activate pectin in honey and create proper nappe consistency that clings to tofu.technique220°F
- ✓Add tofu to sauce off heat and toss for exactly 30 seconds to prevent cornstarch coating from dissolving while ensuring even coverage.timing30 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Tofu was accidentally invented in 164 BC when a Chinese cook spilled salt water into soy milk.
Spicy Honey Garlic Tofu
Dive into a flavor-packed adventure with our Spicy Honey Garlic Tofu! This vibrant dish features crispy tofu coated in a luscious gochujang glaze, blending sweet and spicy notes that dance on your palate. Serve it over fluffy rice for a satisfying meal that’s sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- garlic
- hot water
🥩Meat & Seafood(1)
- 1 block of extra firm tofu
🫙Pantry Staples(4)
- brown sugar
- 1/4 cup cornstarch (60 ml)
- honey
- 1/2 cup neutral oil (120 ml)
🧂Spices & Seasonings(3)
- black pepper
- garlic powder
- salt
🍯Sauces & Condiments(2)
- gochujang
- soy sauce
📦Other(1)
- scallionsoptional
👨🍳 Instructions
- 1
Drain a block of extra firm tofu and cut it into 1 inch cubes. Pat them dry to remove any excess moisture.
- 2
Season the tofu with salt, black pepper, and garlic powder.
- 3
Add a quarter cup of cornstarch and toss until evenly coated.
- 4
Heat a half cup of neutral oil over medium high heat and add the tofu in a single layer, frying until crispy on all sides.
- 5
For the sauce, sauté garlic, then add soy sauce, gochujang, honey, brown sugar, and hot water.
- 6
Let the sauce combine and simmer until it thickens.
- 7
Mix the sauce with the tofu, top with scallions, and enjoy.
💡 Pro Tips
- ✓Press tofu for 30 minutes under a 5-pound weight to reduce moisture content from 85% to 65%, allowing cornstarch to adhere better and achieve maximum crispiness.technique30 minutes, 5-pound weight
- ✓Heat oil to exactly 350°F before adding tofu because lower temperatures create soggy coating while higher temps burn cornstarch before tofu cooks through.timing350°F
- ✓Use a 3:1 ratio of cornstarch to all-purpose flour instead of pure cornstarch for ultra-crispy coating that stays crunchy even after saucing.ingredient3:1 ratio
- ✓Simmer the honey-gochujang sauce until it reaches 220°F to activate pectin in honey and create proper nappe consistency that clings to tofu.technique220°F
- ✓Add tofu to sauce off heat and toss for exactly 30 seconds to prevent cornstarch coating from dissolving while ensuring even coverage.timing30 seconds