Crispy, golden tofu is tossed in a sweet and spicy 5-ingredient sauce in this easy weeknight recipe. Enjoy this tofu in tacos, grain bowls, or with fried rice.
3tablespoonshoneysub agave syrup or maple syrup as needed
1tablespoon plus 1 teaspooncoconut aminossub tamari or soy sauce as needed
2tablespoonsvegetable broth
sesame seeds and sliced green onionsfor serving; optional
Instructions
Preheat the oven to 425F. Line a baking sheet with parchment paper for easy clean up. Using clean hands, tear the tofu into 12-14 bite sized pieces.
Add tofu pieces to a medium bowl. Toss with corn starch, olive oil, salt, and black pepper to taste.
Transfer to the baking sheet, careful not to overlap the tofu. Bake on the middle oven rack at 425F for 25 minutes, tossing halfway through.
Meanwhile, make the harissa-honey sauce by whisking together harissa, honey, coconut aminos, and vegetable broth in a small bowl.
Once the tofu is crisp and golden, remove it from the oven. Add to a bowl with just half of the harissa sauce, tossing to combine.
Return to the oven and bake at 425F for 5 more minutes. This allows the tofu to absorb some of the sauce.
Remove from the oven and toss the baked tofu with the remaining reserved spicy harissa sauce. Serve topped with sesame seeds and green onions. Enjoy!
Notes
Tofu: Extra firm or firm tofu works, but is best if pressed for 10 minutes before baking.
Leftovers and reheating: Store leftover tofu refrigerated in a closed container for 3-4 days. Reheat in the microwave in just 1-2 minutes. Or reheat tofu in the air fryer in 2-3 minutes at 400F.
Air fryer instructions: Bake tofu in an air fryer for 10-12 minutes at 400F. Once cooked, remove from the air fryer and toss with the harissa sauce, then return to the air fryer for 2-3 minutes.
Pan-fry instructions: Pan-fry tofu in a small amount of oil over medium-high heat for 4-6 minutes. Flip the tofu halfway through, or once it is golden brown. Add the sauce directly to the skillet, cooking another 2-3 minutes.