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 this honey garlic tofu recipe
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.
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 tbsp cornstarch add more if you need to
- 2 tsp garlic minced
- 2 tbsp sriracha, or preferred hot sauce use less if you're not into spicy food!
- 1 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 tbsp coconut oil for frying
Optional
- 1 tbsp sesame seeds for garnish
- 1 tsp 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
Currently my favourite recipe to make! I use green sriracha . My mom, me, my boyfriend all LOVE this recipe, i make it multiple times a month.
so delicious thank you!
Woohoo!!! So happy to hear that!!! Thank you for letting me know XO
Just made this and it was amazing. In the past I have made tofu in the oven, but pan frying is the way to go. Sauce was great, added some ginger, sesame oil and red pepper flakes into it. Thanks for sharing this!
So glad to hear you enjoyed the tofu, Sara!!! Thanks for letting me know 🙂
This is the actual best tofu recipe that I have ever made!!!!
Thank you!
Woohoo!!! I’m SO happy to hear that. It’s my favorite too… I had it for dinner last night!
Just made this recipe for the first time and loved it! I served it on top of veggies instead of rice<3 Thanks for sharing this!
I’m so happy to hear that! Thanks, Victoria!
The BEST recipe!! OMG – whole family LOVED it!! Texture and flavor amazing!! We added some canned garbanzo beans after turning off the heat (rinsed and drained) and steamed broccoli at the very end. I made a second round of sauce to add in too as a drizzle. Easily would have been amazing without the additions, but it was amazing!! Over basmati rice!! Definitely a new staple!!
Hey Sara!!! This made my day!!!! Thanks so much for letting me know. That sounds sooo good with garbanzo beans and broccoli…yum! I’ll have to try that next time.
May I know the nutrients fact of the recipe? Thank you
Totally in love with this recipe!! I made this for my family and they loved it <3
This was one of the best dishes that I´ve ever tried. Thank you for sharing.
Greetings form Mexico.
I’m so happy to hear that, Sofia! Thanks so much for trying my recipe. XO
I followed all the steps until turning off the stove and let it cool down. I had to let it cool down all the way because I needed to take my daughter to camp. After an hour later I turned to stove on and added the sauce. My daughter, my husband and I loved it but my son didn’t. He loved the sauce but he didn’t like the inside. I kind of agreed that the inside didn’t have too much flavor. That been said my question is if I have followed the recipe and kept the sauce a little longer in the pot would have absorbed the sauce in the middle of the tofu? Thanks for the recipe. It was very good!!
I would try marinating the tofu before coating in corn starch! It adds some time and mess to the process, but I always marinate my tofu. I would try making some extra sauce to marinate the pressed tofu in for at least 20 minutes, but you could do overnight in the fridge too. I would also take some time to pat the tofu dry before tossing in the corn starch for that crispy coating.
Ok. I will do next time and let you know. Thank you!!
AMAZING! and not too time consuming. Perfect as is!!
Yay!! So glad to hear that!
I’ve made this a few times and it’s always delicious! I serve with sauteed veggies and rice. I make about 1.5x the sauce since I add a bunch of veggies. (Today I’m adding broccoli, snap peas, and kale.) Thanks!
That’s awesome! I love the idea of making more sauce to toss the veggies in, I’ll try that next time. Thanks so much for sharing.
Super delicious ! Question about the nutrition info though, is the information above per portion of tofu, or does it refer to the nutritional info for 4 portions?
I’m so happy you enjoyed it! The nutritional info is per portion!
Have made this twice, and has quickly become a family favourite! Used Thai sweet chili sauce instead of Siracha. Otherwise, made as per recipe. Thanks for sharing!
Thank YOU for letting me know! I’ve been meaning to try it with Thai sweet chili sauce too – that sounds so good!