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The Best Crispy Tofu With Honey Soy Glaze

THIS Crispy Tofu is going to be your new favorite weeknight meal! Tossed with cornstarch and simple spices, this meal is packed full of flavor with a honey soy glaze!
5 from 8 votes
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Course: Appetizer, Main Course, Side Dish
Cuisine: American, Chinese, Japanese
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 2 People
Calories: 403kcal
Author: Emily

Equipment

  • Stainless Steel Pan (optional, but highly recommended)

Ingredients

  • 16 ounce block Extra Firm Tofu
  • 1 tablespoon Cornstarch + 1 teaspoon
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Onion Powder
  • 2 tablespoon Canola Oil
  • cup Minced Shallot
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Water
  • ¼ cup Low Sodium Soy Sauce
  • Honey drizzle
  • Chopped Chives or Sliced Green Onions for garnish

Instructions

  • Start by draining the block of tofu
  • Slice tofu in half, so that you have two thinner slices of tofu
  • Wrap tofu slices in a kitchen towel and press with a heavy object for 30 minutes - 1 hour
  • Once pressed, slice into roughly 16 1-inch cubes
  • Sprinkle 1 tablespoon of cornstarch over the cubes, making sure to coat each side of the tofu cubes
  • Season the cubes with onion powder and garlic powder
  • Heat the stainless steel pan
  • Once the pan is hot, heat 2 tablespoon canola oil
  • Place each cube in the oil. Let each side crisp for 3-5 minutes on each side.
  • Remove cubes once crispy and place on a paper towel to drain them
  • In the same pan, add your minced shallots and garlic.
  • Sautee the shallot and garlic until translucent and just slightly crispy
  • In a separate bowl or measuring cup, mix 1 teaspoon of cornstarch with 1 tablespoon of water and mix until there are no clumps remaining
  • Add ¼ cup of soy sauce to the pan
  • Add the cornstarch slurry and mix. Once this reaches a boiling point, it will become thick.
  • Once the sauce is thick, add your tofu to your serving dish and pour the sauce over the top.
  • Drizzle honey over the top or include it in the sauce. Use as much or as little as you like.
  • Garnish with sliced green onions, chopped chives, or cilantro.

Notes

  • Always, always, always press the tofu. Do not skip this step. Not pressing your tofu will make it so that it can't crisp up and you'll end up with soggy tofu.
  • I highly recommend using a stainless steel pan because it will retain heat the best and give you a great crisp. If you don't have one, cast iron is the next best option. If you don't have either, any pan will work it just may take a little bit longer to crisp.
  • If you don't want to use honey as it is technically an animal product, agave is a great alternative. Maple syrup might work as well, but be sure to start with a small amount and taste along the way.
  • Nutrition Information is for 1 serving, which is ½ of this recipe. 

    Nutrition

    Calories: 403kcal | Carbohydrates: 23.5g | Protein: 37.8g | Fat: 20.6g | Saturated Fat: 3.3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6.8g | Sodium: 1436mg | Potassium: 101.5mg | Fiber: 3.4g | Sugar: 2.2g | Vitamin A: 32.3IU | Vitamin C: 3.3mg | Calcium: 18.4mg | Iron: 25.1mg
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