On the hunt for easy vegetarian dinner recipes? I've got you covered with this spicy honey garlic tofu. It's the kind of dish that can make anyone love tofu, even if they've maybe had some not-so-good experiences with it in the past!
Me, eating something other than pasta? Could it be true?
It is true - and it's delicious! Don't be scared of tofu, my friends. Because it really doesn't take much to make it taste good. And it's something that will consistently surprise you with how versatile it is.
This honey garlic tofu recipe is no exception!
PS. I first published this honey garlic tofu recipe in January of 2018. It's been updated and tweaked a little bit to make it even better!
I recently made crispy and spicy tofu in a honey garlic glaze and served it over basmati coconut rice and it was a home run, and not very challenging either.
Tips for making honey garlic tofu
IMPORTANT:
Use extra-firm tofu for my spicy honey garlic tofu recipe.
It's a lot easier to work with and it keeps it shape and has less moisture in it. When you're making a tofu dish with solid pieces, you'll always want to use firm or extra-firm or it will end up looking like scrambled eggs.
If you haven't cooked with tofu before, please check this beginner's guide out first.
When you coat the tofu with cornstarch, I recommend putting the cubed tofu in a large bowl to start. Then add cornstarch on top and gently shake the bowl until all sides are coated. Add more cornstarch as you need.
Make sure you cut your tofu pieces quite small for this recipe.
Since this recipe doesn't call for any time to marinade, you want to make sure as much surface area of the tofu gets the saucy coating!
By the way, when you shake the bowl gently, instead of stirring, it helps prevent the tofu from crumbling.
What's the deal with tofu?
You likely know that tofu, or more accurately, soy (which it's made from) has a slightly controversial reputation.
After doing lots of research, I am totally comfortable with eating it occasionally. I make sure to buy good quality, non-GMO tofu.
If you're unsure, I encourage you to do your research. I think you'll find that like most things, tofu is great in moderation.
Why eat tofu?
1. Tofu is a high-quality source of protein. (It's also a complete protein)
2. Tofu is low in calories and saturated fat.
3. It's a good source of calcium and iron.
4. Tofu is cholesterol-free and vegan-friendly.
5. Tofu is versatile and can be used in a variety of dishes.
6. It has a mild flavor that pairs well with a variety of spices and flavors.
7. Tofu is affordable and easy to find at most grocery stores.
8. Tofu is a healthy and delicious alternative to meat.
9. It is a good source of omega-3 fatty acids.
10. Tofu is also a great source of antioxidants.
Other great tofu recipes
I'm determined to make you fall in love with tofu!
This recipe will definitely do the trick, and so will my other recipe for sweet and smoky baked tofu. It's got tons of flavor and makes the perfect addition to just about any meal. Get the recipe here.
I've also FINALLY added my first ever air fryer recipe, and it's for the crispy air fryer tofu I make at least twice a week! I eat these crispy bites with everything...salads, quinoa, rice, pasta, you name it.
Other easy vegetarian dinner recipes
As your one-stop shop for vegetarian comfort food recipes, you BET I've got other, tofu-free easy vegetarian dinner recipes for you to choose from.
Here's a few ideas:
- SUPER EASY CHEESY TORTELLINI BAKE
- EASY ASIAGO AND BROCCOLI SHELLS PASTA
- CHEESY BEAN & LENTIL VEGETARIAN CASSEROLE
Spicy Honey Garlic Tofu
Ingredients
- 1 block tofu extra-firm and dried for at least 20 minutes
- 4 tablespoon cornstarch add more if you need to
- 2 teaspoon garlic minced
- 2 tablespoon sriracha, or preferred hot sauce use less if you're not into spicy food!
- 1 tablespoon soy sauce
- 2 tablespoon honey
- 1 tablespoon rice vinegar
- 2 tablespoon coconut oil for frying
Optional
- 1 tablespoon sesame seeds for garnish
- 1 teaspoon sesame oil to top
- scallions for garnish
Instructions
- To prepare the tofu: wrap it in paper towel and place between two heavy-ish items (like plates) to get more moisture out of it. Leave it like this for at least 20-minutes.
- While your tofu is getting prepped, mix the garlic, honey, sriracha, soy sauce, and the rice vinegar in a bowl and set it aside.
- When your tofu is ready, cut it into approx. 1-inch cubes. Then coat each side with corn starch (this is what gives it that crispy, breaded look and taste). This gets kinda messy. Embrace it. Now, in a large pan with a heavy bottom (I used a skillet), add your oil and turn the heat to medium-high.
- When the oil is hot, add the tofu cubes.BE CAREFUL - the oil is hot - look out for oil splatters.It will likely take at LEAST two minutes per side until the tofu is ready. It will start to get a beautiful crispy, light-brown color. Toss it gently so it doesn't fall apart.
- When all sides of the tofu are cooked, turn the heat off but keep the pan on the element (don't add the sauce when the pan is still crazy hot or it will burn really fast - I made this mistake the first time!). Let the pan rest with the heat off for a minute before adding the sauce, then add the sauce mixture that you set aside to the tofu.
- Make sure all of the pieces are coated in the sauce and let it all cook in the pan for about three more minutes. Even though the heat is off, your skillet will still be hot. Finally, remove the tofu from heat, and serve it over coconut rice, or on its own!
Notes
- I top my honey garlic tofu with just a touch of sesame oil, about a teaspoon of sesame seeds, and some chopped green onions. You can get creative here and choose how much/if any of these you want to add.
- I said this serves, but keep in mind that's if you're serving it with noodles or rice. If you're eating it on its own, this will be about enough tofu for two people.
- Prep time says 30 minutes because 20 of that is the time it takes to press the tofu before you cook it.
Nutrition
It's so exciting that so many people have found and loved this my spicy honey garlic tofu recipe! There are MILLIONS of vegetarian dinner recipe options to choose from. It means the world to me that you tried mine!
I hope you love this dish and if you decide to try it out, please let me know what you think.
Thank-you so much for reading!
xo - C
Get to know more about me, (Chelsea Kram) and XO&So here: About Me.
Mairi
Hello,
This sounds really good. Can I freeze this once prepared? Prepping some meals for my daughter who is due with her first baby.
Thanks!
Chelsea Kram – XO&So: Vegetarian Comfort Food
Hi Mairi! I haven't tried freezing it once it was prepared but it's worth a try! Please let me know how it is if you try it out. Congratulations on your grandchild!
Irene
Super super yummy! Thank you for this awesome recipe! I’ve used your recipe twice now. Its mu favourite tofu recipe 🙂 I’ve tried it without the chilli though so my daughter can eat it too (but I dip mine in some sirarcha)!
Chelsea Kram – XO&So: Vegetarian Comfort Food
Yay! Thanks for the review Irene, I'm so glad you enjoy this recipe too 🙂
Jacki
this was delicious. You are right, it was messy and my house was smoky, but the flavor was worth it!
Ashley C
I recently decided to go plant based after being diagnosed with cancer. I’ve been looking for good recipes and am so happy I stumbled upon this. I was so nervous to try tofu but am so glad I did! I made this with coconut aminos instead of the soy sauce, honey, sriracha, and garlic - I wasn’t sure if leaving out certain things would ruin the recipe or not but it was fantastic. I served the tofu over sprouted brown basmati rice, mixed spring lettuce, thinly sliced cucumbers and carrots and avocado slices. I poured the remaining sauce over the bowl and my gosh it was the best dish I’ve had in a long time. Thank you!!! This meal was a real treat.
Chelsea Kram – XO&So: Vegetarian Comfort Food
Hey Ashley! I'm so glad you enjoyed the recipe and I'm wishing you health and healing 🙂
Nikita
So delicious
Elizabeth
Amazing tofu recipe! Thank you for sharing!