Crispy Tofu with Spicy Honey Garlic Glaze: The Ultimate Tofu Recipe
Introduction to Crispy Tofu with Spicy Honey Garlic Glaze
If you’re looking for a delicious and satisfying plant-based dish, look no further than crispy tofu with spicy honey garlic glaze. This recipe not only offers a delightful crunch but also brings a burst of flavor that will tantalize your taste buds. Perfect for a weeknight dinner or a special gathering, this tofu dish is sure to impress everyone at the table!
A Personal Story Behind My Crispy Tofu Journey
I first encountered crispy tofu during a visit to a local Asian restaurant. The way it was presented, glistening with a flavorful sauce and topped with fresh scallions, caught my eye. I couldn’t resist trying it, and from that moment on, I was hooked! I decided to recreate it at home, adding my twist with a spicy honey garlic glaze, and it has since become a favorite in my household.
What Makes This Crispy Tofu Recipe Special?
What sets this recipe apart is its combination of textures and flavors. The crispy exterior of the tofu contrasts beautifully with the sticky, sweet, and slightly spicy glaze. The use of gochujang adds a unique depth of flavor that elevates this dish to a whole new level. Plus, it’s an easy recipe to follow, making it accessible for cooks of all skill levels.
The Full Crispy Tofu Recipe
Ingredients
- 16 oz firm or extra firm tofu, drained and cut into 1” cubes
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup cornstarch
- 1/2 cup neutral oil
- 1 tbsp neutral oil
- 10 cloves garlic, minced
- 2 tbsp honey
- 1 tbsp gochujang
- 2 tbsp brown sugar
- 3 tbsp low-sodium soy sauce
- 1/4 cup hot water
- 2 scallions, chopped
- 1 tsp sesame seeds
Instructions
- Pat dry the tofu cubes with a paper towel to remove excess moisture. This step is crucial for achieving a crispy texture. Season them with salt, black pepper, and garlic powder in a bowl. Toss the tofu cubes to coat them evenly with cornstarch, which will help create that perfect crunch.
- In a wok or pan, heat 1/2 cup of neutral oil over medium-high heat. Fry the tofu in a single layer for 2-3 minutes, flipping to crisp up all sides. Cook in batches if necessary to avoid overcrowding the pan. Once golden brown, drain the tofu on a wire rack to keep it crispy.
- In a separate pan, heat 1 tbsp of neutral oil over medium-high heat. Sauté the minced garlic for about 30 seconds until fragrant, being careful not to burn it. Then, add the honey, gochujang, brown sugar, soy sauce, and hot water. Stir well and let it simmer until the mixture thickens enough to coat the back of a spoon. This should take about 3-5 minutes.
- Add the fried tofu cubes to the sauce, mix well to coat each piece, and garnish with chopped scallions and sesame seeds. Serve immediately and enjoy the burst of flavors!
Serving Suggestions and Variations for Crispy Tofu
Crispy tofu pairs wonderfully with steamed rice or quinoa for a complete meal. You can also serve it over a bed of greens for a refreshing salad. For those who enjoy a bit of extra heat, consider increasing the amount of gochujang in the glaze. You can also customize the glaze with your favorite ingredients, such as adding a splash of rice vinegar for acidity or some chopped peanuts for added crunch.
Frequently Asked Questions About Crispy Tofu
Can I use soft tofu instead of firm?
It’s best to use firm or extra firm tofu for this recipe to achieve that crispy texture. Soft tofu may not hold up well during frying.
What can I substitute for honey to make this recipe vegan?
You can substitute honey with maple syrup or agave nectar for a vegan-friendly option.
How do I store leftovers?
Store any leftover crispy tofu in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to regain some crispiness.
Crispy Tofu with Spicy Honey Garlic Glaze
Equipment
- Wok or Pan For frying the tofu and making the sauce.
Ingredients
Main Ingredients
- 16 oz firm or extra firm tofu, drained and cut into 1” cubes For best texture, use firm tofu.
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 2 garlic powder
- 1 4 cornstarch
- 1 2 neutral oil For frying the tofu.
- 1 1 neutral oil For sautéing the garlic.
- 10 cloves garlic, minced
- 2 tbsp honey
- 1 tbsp gochujang
- 2 tbsp brown sugar
- 3 tbsp low-sodium soy sauce
- 1 4 hot water
- 1 tsp sesame seeds
Instructions
- Pat dry the tofu cubes with a paper towel to remove excess moisture. Season them with salt, black pepper, and garlic powder in a bowl. Coat the tofu cubes evenly with cornstarch by tossing them.
- In a wok or pan, heat 1/2 cup of neutral oil over medium-high heat. Fry the tofu in a single layer for 2-3 minutes, flipping to crisp up all sides. Repeat with the remaining tofu, then drain on a wire rack.
- In a pan, heat 1 tbsp of neutral oil over medium-high heat. Sauté garlic for 30 seconds, then add honey, gochujang, brown sugar, soy sauce, and hot water. Combine and simmer until the mixture thickens enough to coat the back of a spoon.
- Add the fried tofu cubes to the sauce, mix well, and garnish with scallions and sesame seeds. Enjoy!