This honey garlic tofu is the perfect blend of sweet and savory flavors. Ready in less than 30 minutes, it's an easy way to jazz up simple meals and works great for meal prep.
Honey garlic tofu is the kind of simple vegan recipe that you can put together in just 20 minutes. It's made with pan-fried tofu that is simmered in a delicious honey garlic sauce.
Honey garlic sauce is most commonly found on wings, but it's the perfect addition to tofu because the sugar in honey gives the tofu a sticky and crispy, golden exterior.
Honey garlic tofu is the perfect meal starter. I love pairing it with simple ingredients like rice and steamed broccoli because the sweet and savory soy and honey-based sauce allows the tofu to stand on its own.
Jump to:
Recipe features
- High-impact flavors: Pantry staples like soy sauce and honey create a deliciously sweet and savory sauce. Using both fresh garlic and garlic powder is an easy way to add a rich garlic flavor.
- Crispy pan-fried tofu: The tofu is cooked on the stovetop until golden and crisp, then simmered in the honey garlic sauce until it evaporates into a sticky sauce.
- Simple ingredients: There's not much to this recipe, and that's why it's so good! The sauce requires just 10 ingredients to make.
- Versatile: The recipe can easily be doubled and makes great leftovers. It takes just 20 minutes to make and is perfect for meal prep or quick weeknight meals. I love pairing honey garlic tofu with a bowl of rice and steamed broccoli.
Ingredients
- Super firm tofu: I prefer super firm tofu for stir-frying recipes because it doesn't need to be pressed. That being said, you can definitely use extra-firm or even firm in this recipe, but I recommend pressing it first.
- Honey: This recipe works with any standard honey. The flavor of the honey carries through the sauce, so different flavor varieties like blueberry honey or wildflower honey will be noticed.
- Garlic: Choose fresh minced garlic, it's just so much more flavorful than jarred garlic. To make the job easier, I like to use a garlic press (this is not the one I use, I have a relatively cheap one from the grocery store and it works just fine).
- Garlic powder: This really drives the garlic part of honey garlic sauce home.
- Soy sauce: The saltiness of soy sauce cuts down on the sweet honey flavor.
Use tamari for a gluten-free option. - Rice vinegar: The acidity of rice vinegar also complements the sweet and salty flavors of the honey and soy sauce. If you don't have this ingredient on hand, apple cider vinegar is an okay alternative.
- Vegetable broth: I just use Better than Bouillon vegetable bouillon instead of vegetable broth these days because it is more affordable per ounce and more flavorful. Either works.
How to make
Note: If using firm or extra-firm tofu, press the tofu for at least 10 minutes to remove excess liquid. This allows the tofu to soak up the honey garlic sauce better.
Step 1: Start by slicing the tofu into ½-inch to ¾-inch-sized cubes. It's okay if the cubes aren't exactly the same size.
Step 2: In a small jar or bowl, whisk together the honey, soy sauce, rice vinegar, vegetable broth, and garlic powder. Set aside.
Step 3: Heat a medium skillet over medium-high heat. Add a drizzle of cooking oil, such as avocado or olive oil. Once hot, add the cubed tofu.
Cook the tofu for 8-10 minutes, stirring frequently. The goal is golden edges and firm tofu.
Step 4: Add the garlic and cook an additional 1-2 minutes, until the garlic is golden and aromatic.
Step 5: Reduce heat to medium and pour in the sauce. The more the sauce bubbles, the quicker it will evaporate. It should be bubbling gently on medium heat.
Step 6: Continue cooking, stirring occasionally, until the sauce is fully evaporated. Keep an eye on the sauce, because once it evaporates the tofu will blacken quickly due to the high sugar content of the sauce.
Tofu cooking tips
- Pressing tofu: If using firm or extra-firm tofu, I recommend pressing it with a tofu press for just 10 minutes. A tofu press is completely worth it if you cook a lot of tofu. Otherwise, you can wrap the tofu in a clean dish towel or paper towel and place a plate on top of it. Weigh the plate down with dry beans or cans to press the tofu.
- Tofu shape: If you're looking for a "meatier" texture, try tearing the tofu instead of dicing it. I use this same method in my honey harissa tofu.
- Sauce not thickening? If the honey garlic sauce isn't concentrating it's likely because the pan heat is too low. Higher heat leads to quicker evaporation and thickening.
- For thicker honey garlic sauce, simply whisk together 1 teaspoon of cornstarch and 1 teaspoon of water. Add this mixture, called a slurry, to the sauce and simmer until thickened.
- Measuring honey can be annoying because it is so sticky. I recommend lightly oiling the measuring cup before measuring out the honey. This makes the honey slide right out.
- Type of pan to use: This recipe works best with a non-stick pan or a well-seasoned cast iron skillet.
- To keep the tofu pieces intact, don't turn them until they are fully golden. They will release easily from the pan when they are ready to flip.
Check out my Honey Garlic Sauce recipe if you want to use the sauce from this recipe in stir-fries or other recipes.
FAQ
Agave syrup is the best swap for honey in terms of consistency, sweetness, and texture. Use the same amount of agave, but expect a slightly different flavor because agave is not honey.
Replace soy sauce with an equal amount of tamari to make the sauce gluten-free.
No, honey garlic tofu is best with firm, extra-firm, or super firm tofu. It does not work with silken tofu. If using firm or extra-firm tofu, I recommend pressing it for at least 10 minutes. Super firm tofu does not need to be pressed.
Sure! For crispy tofu, I recommend tossing the tofu with 1 tablespoon of cornstarch and 1 tablespoon of olive oil. Bake at 420F for 20 to 25 minutes on a parchment-paper-lined baking sheet. After baking, transfer to a skillet over medium heat and simmer with the honey garlic sauce. See my marinated baked tofu recipe for more tips.
Storage tips
Leftovers are best within 3-4 days. Reheating in the microwave causes the tofu to soften. To crisp the tofu, reheat it in a lightly oiled skillet over medium heat.
Freezing: As a rule of thumb, tofu tends to freeze well. I haven't frozen this particular recipe but have always had success with freezing tofu in the past. Let thaw overnight in the fridge before reheating.
Looking for more tofu recipes?
There's a lot more where this came from! I have a guide on easy tofu recipes that includes 20 other tofu recipes.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Honey Garlic Tofu
Ingredients
- 1 block super firm tofu see note #1
- ½ cup vegetable broth
- 3 tablespoons honey
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- ¼ teaspoon garlic powder
- 1-2 teaspoons olive oil or other neutral oil
- 1 heaping tablespoon minced garlic from 4-5 cloves
Instructions
- Cube the tofu into ½ inch to ¾ inch-sized pieces. In a small bowl or mason jar, whisk together the vegetable broth, honey, soy sauce, rice vinegar, and garlic powder. Set aside.
- Heat a large skillet over medium-high heat. Drizzle with a thin layer of oil. Once hot, add the cubed tofu. Cook the tofu until golden, stirring occassionally. This will take 8-10 minutes.
- Reduce the heat to medium. Add the garlic and cook an additional 1-2 minutes, or until the garlic is golden and aromatic.
- Pour in the sauce. Adjust the heat so that the sauce is gently simmering.
- Simmer the sauce until it is mostly absorbed. Once the sauce is absorbed, the tofu blackens quickly. Continue cooking until it's deeply golden. Enjoy!
Video
Notes
- Tofu: If using extra-firm or firm tofu, I recommend pressing it for at least 10 minutes. Use a tofu press or place the tofu between two plates and weigh the top plate down with cans or dry beans. This removes excess water and makes the tofu firmer.
- Leftovers: Best within 3-4 days, keep refrigerated. To re-crisp the tofu, heat in a lightly oiled skillet over medium heat.
- This tofu is a good addition to fried rice or stir fry noodles. It's also great as an appetizer or served with rice and vegetables.
Ingrid says
Great marinade for tofu!