Crispy Soy Glazed Tofu
Cubed tofu tossed in cornstarch and pan-fried until the edges are crisp, then coated in a sticky glaze of soy sauce, honey, garlic, and sesame oil. No tofu press and no deep frying, and it comes together in about 20 minutes.
Servings: 2
Calories: 1317kcal
Equipment
- 1 frying pan
- 1 small mixing bowl
Ingredients
- 1 block 16 oz tofu, sliced (deep fried or air fried)
- 3 tablespoon cornstarch
- 2 tablespoon oil for frying
- 2 tablespoons soy sauce
- 1 tablespoons water
- 2 cloves garlic, crushed
- 2 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- green onion and sesame seeds for garnish
Instructions
- Drench tofu in cornstarch: Cut the tofu into cubes and pat them dry. Coat each piece evenly with cornstarch for that crispy finish.1 block 16 oz tofu, sliced (deep fried or air fried), 3 tablespoon cornstarch
- Fry tofu: Heat a bit of oil in a pan over medium heat. Fry the tofu cubes until they’re golden and crispy on all sides. Set aside on a paper towel to drain excess oil.2 tablespoon oil for frying
- Mix sauce: In a small bowl, whisk together soy sauce, garlic, honey, sesame oil, and rice wine vinegar.2 tablespoons soy sauce, 1 tablespoons water, 2 cloves garlic, crushed, 2 tablespoon honey, 1 teaspoon sesame oil, 1 teaspoon rice wine vinegar
- Coat tofu: Add the tofu back to the pan and pour the sauce over. Toss to coat evenly until the sauce thickens and clings to the tofu. Garnish and serve immediately.green onion and sesame seeds for garnish
Notes
- Dry the tofu harder than feels necessary. Pat every side, including the cut faces after cubing. Moisture is the only thing standing between you and crisp.
- No pressing needed. Cornstarch pulls the surface water and a hot pan handles the rest. Pressing matters for marinating and baking, not for this.
- Thin coat of cornstarch, not thick. Shake off the excess. A heavy coat goes gummy rather than crisp.
- Give the pieces space in the pan. Crowding drops the temperature and the tofu steams. Two batches is faster than fixing one soggy batch.
- Don't move it for the first 3 to 4 minutes. Nudging it early strips the cornstarch off and leaves it in the pan.
- Wire rack, not paper towels. On a towel the underside sits in its own steam and softens while you make the glaze.
- Sesame oil goes in off the heat. It's a finishing oil. Simmering it dulls the flavor and can turn it bitter.
- Taste the glaze before the tofu goes in. Soy sauce brands vary a lot in salt, and once it's coating the tofu it's too late to adjust.
- Extra-firm tofu. Firm works but is more delicate. Silken and soft won't survive the pan.
- Air fryer: 400°F for 15 to 18 minutes, shaking halfway, tofu tossed lightly in oil first. Make the glaze separately.
- Vegan: Maple syrup instead of honey, one for one. It's thinner, so the glaze takes a minute longer to reduce.
- Storage: Up to 3 days in the fridge. Reheat in an air fryer at 375°F for 5 minutes. Store the tofu and glaze separately if you're making it ahead.
Nutrition
Calories: 1317kcal | Carbohydrates: 78.9g | Protein: 75.1g | Fat: 83.7g | Saturated Fat: 14.1g | Sodium: 5744mg | Potassium: 1628mg | Fiber: 9.2g | Sugar: 48.1g | Calcium: 1721mg | Iron: 16mg
